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A variety of seaweed native to Japan that grows in large thick leaves, which are processed into very narrow grass-like strands, very similar in appearance to Hijiki seaweed. Arame, which is dark brown in color, turns to black when cooked or dried. It provides a mildly sweet flavor that can be served in salads, soups, and other food dishes. When preparing it in a dried form, soak the seaweed for 5 minutes before cooking. In a fresh form, wash the seaweed to remove excess salt and particles before preparing. Arame can be sautéed, steamed, or added to stir-fries. In a dried form, it can be kept indefinitely if stored in a sealed or airtight container placed in a dry cool area. Fresh or cooked arame should be stored in a refrigerator.

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