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Arame
Arame
Arame
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This article is about the seaweed. For the king, see Aramu. For the genus of beetle, see Arame (beetle). For the Vala, see Arāmē.

Eisenia bicyclis
Scientific classification Edit this classification
Domain: Eukaryota
Clade: Sar
Clade: Stramenopiles
Division: Ochrophyta
Class: Phaeophyceae
Order: Laminariales
Family: Lessoniaceae
Genus: Eisenia
Species:
E. bicyclis
Binomial name
Eisenia bicyclis
(Kjellman) Setchell 1905
Synonyms

Ecklonia bicyclis

Arame (荒布; Eisenia bicyclis, syn. Ecklonia bicyclis), sea oak is a species of kelp, of the brown algae, best known for its use in Japanese cuisine.

Description

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Eisenia bicyclis is indigenous to temperate Pacific Ocean waters centered near Japan, although it is deliberately cultured elsewhere, including South Korea.[1] It grows and reproduces seasonally. Two flattened oval fronds rise from a stiff woody stipe which can be up to about 1 metre (3.3 ft) tall. The fronds are shed and new ones formed annually. The plant appears both branched and feathered. It may be harvested by divers manually or mechanically, and the dried form is available year-round.[1]

Cuisine

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It is one of many species of seaweed used in Asian cuisine.

Usually purchased in a dried state, it is reconstituted quickly, taking about five minutes. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture.[1] It is added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.[2]

Chemistry

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Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a dietary source of many other minerals.[1] It also is harvested for alginate, fertilizer and iodide.[3] It contains the storage polysaccharide laminarin and the tripeptide eisenin, a peptide with immunological activity.

Lignan content in arame is noted by several sources. It also contains the phlorotannins phlorofucofuroeckol A, dioxinodehydroeckol, fucofuroeckol A,[4] eckol, dieckol, triphloroethol A and 7-phloroethol.[5] Extracts of this algae have been tested to combat MRSA staph infections.[6]

See also

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References

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Further reading

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Further reading

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Arame

View on Grokipedia
from Grokipedia
Arame (Eisenia bicyclis), also known as sea oak, is an edible species of brown in the family Lessoniaceae, with branched, feathery fronds that typically grow up to 50 cm in length and a mild, semi-sweet flavor with subtle notes. This alga inhabits cool, rocky subtidal zones from 2–10 meters deep along the Pacific coastlines of and Korea, where it forms dense underwater forests, shedding and regrowing fronds annually. In , arame is a staple , sold dried and rehydrated in for 5–10 minutes for use in salads, soups, stir-fries, and dishes like arame no misoni, providing texture and natural saltiness. Arame is nutrient-dense, with high mineral content including calcium (in chelated form for better absorption) and iodine (essential for thyroid function, though excessive intake may disrupt thyroid activity). It contains over 70% dietary fiber by dry weight, more than 50% soluble, supporting digestive health. Bioactive compounds like fucoxanthin (antioxidant carotenoid) and phlorotannins (polyphenols with anti-inflammatory and antidiabetic potential via inhibition of α-amylase and aldose reductase) are present. Aqueous extracts have extended lifespan in female Drosophila melanogaster by up to 40% via Tor-FoxO pathways. However, as with other seaweeds, arame may contain heavy metals like arsenic and cadmium; consumption should align with guidelines (e.g., iodine <250 μg/day per EFSA). Seaweeds including arame have been consumed in since at least the fourth century CE, with arame specifically recorded as a item from the eighth century and valued in coastal economies into the modern era. Today, it features in macrobiotic and global vegan diets for its simple preparation and umami enhancement. Ongoing research explores further benefits, including anti-allergic, anti-cancer, and cardiovascular effects.

Biology

Taxonomy

Arame, scientifically known as Eisenia bicyclis, is classified within the domain Eukaryota, supergroup Sar, phylum , class Phaeophyceae, order Laminariales, family , genus Eisenia, and species . This hierarchical placement situates arame among the , a diverse group characterized by their photosynthetic pigments including chlorophylls a and c, and , which imparts their characteristic coloration. The authority for the species name is (Kjellman) Setchell, 1905, based on the basionym *. The synonym Ecklonia bicyclis reflects historical taxonomic revisions, as the species was initially placed in the genus Ecklonia before transfer to Eisenia due to morphological distinctions. Within the order Laminariales, which includes prominent kelp genera such as , Saccharina, and , Eisenia stands out for its unique development. Unlike many laminarian kelps with a single, undivided meristematic zone leading to simple formation, Eisenia species exhibit a split meristematic zone in the mature , resulting in a dorsiventral structure with bifurcate false branches. A key distinguishing feature of the genus Eisenia is its holdfast, composed of dichotomously branched haptera that provide secure attachment to rocky substrates, differing from the more conical or discoid holdfasts in related genera like Ecklonia, which lack such extensive branching and instead feature lateral sporophylls. This morphology supports the perennial nature of E. bicyclis, with thalli reaching up to 1.5 meters in height, and underscores its evolutionary adaptations within the Lessoniaceae family.

Morphology and Life Cycle

Arame (Eisenia bicyclis), a brown alga in the family Lessoniaceae, typically reaches heights of up to 1.5 meters. The consists of a stiff, woody stipe that arises from a holdfast composed of dichotomously branched haptera anchoring the plant to rocky substrates, supporting two primary flattened, oval to lanceolate fronds (blades) that are dichotomously branched and exhibit a leathery texture. The fronds undergo annual shedding of their outer layers, particularly during winter storms, which thins the canopy and facilitates renewal, while the nature of the stipe and holdfast enables regeneration of new fronds from meristematic tissues at the base. This shedding-regeneration cycle allows E. bicyclis to persist in dynamic coastal environments, with new growth emerging seasonally from persistent basal structures. The life cycle of E. bicyclis follows the typical of Phaeophyceae, featuring a dominant diploid generation—the macroscopic plant—and a reduced haploid generation that is filamentous and microscopic. The produces unilocular sporangia on specialized sori within the fronds, releasing biflagellate zoospores that germinate into male and female gametophytes; these, in turn, release antherozoids and eggs for fertilization, restoring the phase in temperate marine conditions.

Ecology

Habitat

Arame (Eisenia bicyclis), a brown alga in the order Laminariales, inhabits temperate coastal waters featuring rocky substrates that provide stable attachment points for its holdfast. These environments typically experience moderate water currents, which facilitate nutrient uptake and spore dispersal while preventing excessive scouring of the seabed. Optimal growth occurs at water temperatures between 10 and 20°C, aligning with seasonal fluctuations in its native subtidal zones. The species occupies depths of 2 to 10 meters in the subtidal zone, where sufficient light penetration supports and dense bed formation. Its morphological adaptations, such as a strong basal holdfast, enable secure anchorage to rocky substrates under these conditions. Ecologically, E. bicyclis forms canopy-like beds that serve as critical habitats for diverse marine organisms, including herbivorous , crustaceans, and epifaunal that find and opportunities among the fronds. These beds also interact symbiotically with co-occurring species like , enhancing overall community structure by modulating water flow and providing microhabitats that boost local .

Distribution and Conservation

Arame (Eisenia bicyclis), a brown in the family Lessoniaceae, is native to the temperate coastal waters of the northwestern , primarily along the shores of and . In , it dominates subtidal forests along the Pacific coast of , with key populations documented near , , and . In , its distribution is more restricted, occurring mainly around Ulleung Island and select eastern coastal sites. The species has not been widely introduced beyond its native range, though limited cultivation efforts occur within these regions to support restoration and supplementation of wild stocks. In , artificial macroalgal reefs have been established along the eastern coast, such as in Gangneung-si, to propagate E. bicyclis and enhance local kelp bed ecosystems. These initiatives represent modest expansions via , confined to Asian coastal areas without significant commercial spread to other continents. E. bicyclis holds no formal endangered status from organizations like the IUCN, where it remains unevaluated, indicating it is not currently at high risk of across its range. Nonetheless, kelp forests dominated by this species face emerging threats from anthropogenic pressures, including overharvesting, ocean warming due to , coastal , and intensified grazing by sea urchins following predator declines. In , where arame harvesting is prominent, practices—such as hand-collection in protected zones like Ise-Shima and quota systems to safeguard associated , including habitats—help address risks.

Production

Harvesting

Arame (Eisenia bicyclis) is primarily harvested from wild populations in shallow coastal waters along Japan's , particularly in protected areas like Ise Bay and Shima Peninsula, where it attaches to rocky substrates. Traditional methods rely on manual hand-picking by ama divers, women who free-dive without scuba gear to gather including arame, selectively harvesting mature fronds to avoid damaging the perennial holdfasts. Mechanical dredging is not typically used for arame due to its rocky habitat and the need for precision to preserve the , though it may occur in less structured seaweed collections elsewhere. Harvesting aligns with the maturation of fronds when levels support optimal growth and flavor development. This timing ensures divers target only fully developed blades while leaving younger growth intact. The nature of arame allows for annual cycles tied to natural frond shedding, where older blades detach post-reproduction, enabling regrowth without depleting the plant base. To promote sustainability, Japanese regulations strictly limit arame collection through seasonal quotas, designated harvesting days (typically limited hours per day), location-specific zones, and marine preserves that prohibit extraction entirely in sensitive areas. These measures, enforced by local fisheries agencies, prevent overexploitation by aligning harvests with the seaweed's reproductive cycle and protecting associated , such as that rely on arame as —leading to tight controls in key sites like . Yields remain stable under these guidelines, supporting ongoing wild collection without compromising long-term stock health, as evidenced by consistent production in regulated bays.

Cultivation

Arame aquaculture primarily occurs in coastal farms along the Pacific shores of and , where juvenile sporophytes or gametophytes are seeded onto ropes, nets, or artificial substrates such as porous reefs to promote attachment and growth in nutrient-enriched marine environments. The growth cycle for cultivated Arame begins with the release of spores from mature , which develop into microscopic gametophytes under controlled conditions of low (around 15–20°C) and moderate light intensity to optimize fertilization and sporophyte formation. Once attached to substrates and transferred to open sea farms, the sporophytes grow for 6–12 months, reaching harvestable size in clean, nutrient-rich waters with temperatures between 10–19°C and sufficient water flow to prevent fouling. Optimal conditions include high levels of dissolved inorganic nutrients like and , which support rapid accumulation during the vegetative phase. Farmed production of Arame remains limited, with cultivation efforts in Japan and South Korea focused on restoration and small-scale supply to meet demand, as part of broader brown seaweed aquaculture. This expansion supports sustainable supply chains, reducing pressure on wild stocks while integrating with systems for environmental benefits.

Culinary Uses

Preparation

Following harvest, arame (Eisenia bicyclis) is immediately sun-dried to prevent decomposition and preserve its nutritional quality and flavor. This initial drying step reduces moisture content, extending and facilitating transport. Subsequently, the seaweed is cooked by or for several hours, then cut or shredded into strips, and sun-dried once more to finalize processing. Dried arame is shelf-stable and can be stored indefinitely in a cool, dry, dark place within airtight packaging to maintain its quality and prevent absorption or . It is commonly available in commercial forms as whole dried strips or pre-shredded pieces, resembling wiry black strands, which expand significantly upon rehydration. Prior to consumption, dried arame requires rehydration by soaking in warm or room-temperature water for 5-10 minutes, during which it increases in volume by 6-8 times and turns brownish. A brief rinse under cold running water before or after soaking helps remove any residual or debris, though commercial products are typically pre-cleaned. Over-soaking should be avoided, as it can diminish flavor. As a brown alga, arame contains substantial iodine levels, ranging from 30 to 700 μg per gram dry weight, which supports function but necessitates moderate to prevent excess. The tolerable upper level for iodine is 1100 μg per day for adults; consuming more than 1-2 grams of dry arame daily could exceed this, potentially leading to disruptions such as goiter. Rehydration and rinsing may leach some iodine, reducing risk, but portion control is advised, especially for those with conditions.

Traditional Applications

Arame, scientifically known as Eisenia bicyclis, is a staple in Japanese macrobiotic diets, where its mild, semi-sweet flavor harmonizes with vegetables, , and grains to create balanced meals. This seaweed's subtle taste allows it to enhance rather than overpower accompanying ingredients, making it a versatile component in traditional East Asian cooking. Commonly featured in various dishes post-preparation, arame appears in salads like arame , where it is combined with and seasonal vegetables for added texture and depth. It is also integrated into soups for a gentle sweetness, stir-fries with or grains for notes, and as a garnish on bowls or noodle preparations to provide visual and flavor contrast, such as in arame (simmered arame in soy-based sauce). These applications highlight its quick rehydration and chewy consistency, which integrate seamlessly without requiring extended cooking. In East Asian traditions, particularly , arame has been valued since at least the eighth century CE for its role in achieving culinary equilibrium in meals, often served as a or topping on steamed , with historical records noting its use in offerings. Historically, it served as a form of until the 18th century, underscoring its cultural importance. Its export to Western vegetarian markets began in the through Asian immigrant communities, fostering adoption in macrobiotic practices abroad for similar balancing qualities in plant-based dishes.

Composition

Chemical Components

Arame (Eisenia bicyclis), a , is characterized by a range of bioactive compounds that contribute to its structural integrity and potential applications. Prominent among these are phlorotannins, a class of polyphenolic metabolites unique to . Key phlorotannins identified in Arame include eckol, dieckol, phlorofucofuroeckol A, fucofuroeckol A, and 8,8'-bieckol. These compounds are typically extracted from dried algal material using solvents, followed by purification via column chromatography and preparative (HPLC). Analysis often employs liquid chromatography-mass spectrometry (LC/MS) to confirm their structures and assess capacity through methods like the transfer-based (H-ORAC) assay. Laminarin serves as the primary storage polysaccharide in Arame, comprising approximately 1.4% of the dry defatted algal weight. This β-D-glucan features a linear chain of (1→3)-linked glucose units with branching at (1→6) positions in a ratio of about 1.5:1, and it exhibits a notably high molecular weight of 19–27 kDa compared to laminarin from other brown algae. Extraction involves alkaline or enzymatic hydrolysis, with structural characterization achieved through nuclear magnetic resonance (NMR) spectroscopy and methylation analysis. Laminarin contributes to energy storage within the alga. Eisenin, a bioactive tripeptide with the sequence L-pyroglutamyl-L-glutaminyl-L-alanine (L-pyroGlu-L-Gln-L-Ala), is another key compound isolated from Arame. It is extracted through of the algal biomass and purified via chromatographic techniques. Eisenin's structure has been elucidated using analysis and sequencing, highlighting its role as a with antitumor properties derived from its ability to enhance activity. Alginates, linear composed of β-D-mannuronic acid and α-L-guluronic acid residues, constitute about 15.8% of Arame's dry defatted weight and provide structural flexibility to the by forming gels in the presence of divalent cations. , a sulfated and acetylated heteropolysaccharide rich in and other monosaccharides, accounts for roughly 1.3% of the dry weight and is extracted using acid or water-based methods, with sulfate content varying across fractions as determined by and . Arame also contains iodine, absorbed from and concentrated in the tissues. These are analyzed for their composition via techniques such as Fourier-transform (FTIR) spectroscopy and high-performance (HPAEC). Industrially, alginate from Arame and similar is utilized as a in products and as a component in fertilizers due to its gelling and soil-conditioning properties.

Nutritional Profile

Arame (Eisenia bicyclis), a brown seaweed, is characterized by a nutrient-dense profile that emphasizes high and mineral content with relatively low on a dry weight basis. Per 100 grams of dried arame, the energy content is approximately 140-160 kcal, making it a low-calorie option when incorporated into meals, particularly after rehydration which increases volume without adding significant calories. Nutrient levels can vary based on environmental factors such as season and location. In terms of macronutrients, arame is notably high in , with total dietary fiber content ranging from 33–75 g per 100 g dry weight, soluble fiber comprising the majority (up to 60%) and supporting digestive health and . Carbohydrates dominate the macronutrient composition at about 76% of dry weight, primarily derived from , a storage unique to that serves as a readily accessible source. Protein levels are moderate at 4-12 grams per 100 grams dry, while content remains low at 0.5-2 grams per 100 grams, predominantly unsaturated fatty acids. Arame is particularly rich in micronutrients, especially minerals absorbed from its . It provides high levels of calcium in a chelated form that enhances , often exceeding 1,000 mg per 100 grams dry weight, alongside substantial iodine (critical for function, typically 40,000–70,000 μg per 100 g dry weight), iron (around 10-20 mg per 100 grams), and magnesium (approximately 800-1,000 mg per 100 grams). Consumption should be moderated due to the high iodine content to avoid potential effects. Additionally, it contains notable amounts of vitamins A (for vision and immune support), C and E (antioxidants), and (for blood clotting), as well as . Compared to many vegetables, arame offers a superior density due to its oceanic origin, providing 5-10 times more calcium, iron, and iodine per serving than common greens like or . Recommended serving sizes are 5-10 grams of dried arame, which rehydrates to about 50 grams and delivers these nutrients without exceeding daily limits when consumed moderately.

References

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