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  6. Braised Oki Arame

Braised Oki Arame ｜ Our Regional Cuisines

  • Shimane Prefecture

    Braised Oki Arame

Braised Oki Arame

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    Image provider: Shimane Prefecture Food Education Site "Tradition of local and home-cooked dishes in the 7 areas of Shimane Prefecture (Shimane Prefectural University Junior College)"

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  • Main lore areas

    Oki Islands

  • Main ingredients used

    Oki arame, carrots, fried tofu, etc.

  • History/origin/related events

    Surrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as wakame and nori. There are extensive seaweed beds within a range of depths from 0 to 20 meters, where seaweed can be harvested. The rough seas of the Sea of Japan provide delicious seaweed. At depths from 0 to 10 meters, seaweed beds of sargasso such as narasamo and isomoku, and the seaweed ebiamamo are formed. At depths from 10 to 20 meters, there are few species of seaweed, mainly kurome and nokogirimoku. Arame (Eisenia bicyclis), a specialty of Oki Island, grows in shallow water at depths from 2 to 3 meters and in ports. The uneven and rough ("arai" in Japanese) surface is believed to be the source of the name. Local people have long been familiar with this seaweed, which is rich in minerals and a blessing from the sea, and around springtime, dishes that use arame are on every household's table. Especially “Braised Oki Arame” is a familiar dish to the locals. Manpowered arame fishing is still practiced today, with fishermen wearing "Hako megane (box glasses)" made of glass set into wooden frames and using long sickles to harvest the arame in the sea. The arame is dried in the sun and then soaked in seawater to remove the astringency. It is then cooked over a fire and finally dried again.

  • Opportunities and times of eating habits

    Caught in Oki, arame is soft and wide, and is now eaten throughout the year because the shoots are harvested from February through spring and dried and preserved. It is often used in simmered or dressed dishes, as it has a crunchiness not found in other seaweeds. In addition to "Oki arame-no fry-simmered", which can be easily prepared, it is also eaten daily at home as tofu paste, salad, cooked rice, and kakiage.

  • How to eat

    Soak dried arame in water for about 2 hours to gradually regain its elasticity. After soaking in water, stir-fry arame in a pot or pan with carrots and chopped deep-fried tofu, and finish by boiling in dashi broth. Arame is easily cooked, so do not overcook it. Stir-frying in oil softens the fibers and enhances the flavor.

  • Efforts for Preservation and Succession

    Even today, it is eaten daily at home. It is also served as a school lunch menu at elementary schools in Oki Island, and is also incorporated into local salons and men's cooking classes.
    Although the harvest has been declining in recent years, the arame fishing scene is still a winter tradition.

RECIPE

Ingredients (For 4 persons)

  • Arame (dried) 20 g
  • carrot 25 g
  • fried tofu 1
  • dried shiitake mushroom 3 pieces
  • green pepper 1 piece
  • Dashi stock 50cc
  • sake 2 tsp.
  • soy sauce 1 1／3 tbsp.
  • sugar 2 tsp.

How to cook

  • 1. Put arame back in plenty of water.

  • 2. Make soup stock from dried sardines.

  • 3. Boil deep-fried tofu and cut into thin strips. Cut carrot and dried shiitake mushrooms into strips.

  • 4. Put salad oil in a pan, add drained arame and 3 ingredients.

  • 5. When the oil has coated all the ingredients, add broth and seasonings (sake, soy sauce, and sugar) and reduce to a simmer over low heat.

Recipe Arrangements

provider : Shimane Prefecture Dietary Improvement Promotion Council

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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