Arame kinpira is a popular Japanese and macrobiotic side dish
Arame kinpira is popular sea vegetable side dish in Japanese and macrobiotic cooking. It is a delicious side dish for a sushi meal and leftovers can be added to soup, rice, or homemade breads. Kinpira refers to the combined cooking methods of sauté and simmer, which is considered to be very strengthening. This makes it a great addition to a vegan or vegetarian diet.
Arame sea vegetable is a mineral-rich superfood
This version of kinpira, which includes arame sea vegetable, is high in minerals, such as in calcium, iodine, iron, magnesium, and vitamin A. Arame is considered to be good for the bones and increasing internal alkalinity. I was first introduced to sea vegetables when I started culinary school back in 2004. It was a macrobiotic-focused school, so we learned how to use a lot of different kinds of sea vegetables, including arame, hijiki, sea palm, dulse, wakame, and kombu. At first I was skeptical of eating sea vegetables, but once I tried them I was instantly hooked!
Be strong like Sakata Kinpira
The origin of the word kinpira actually comes from the legendary Japanese strong man from children’s stories, Sakata Kinpira (check out these photos; I think you’ll be stunned!). It is thought that if you eat this type of strengthening side dish, you will become strong like Sakata Kinpira, similar to our American Popeye eating spinach and getting big and strong.
Ingredients you’ll need for Arame Kinpira
This is a simple recipe with just a few ingredients.
- Arame sea vegetable (rehydrate in water for 5 min, then drain)
- Onion, sliced into crescent moons
- Carrots, cut into matchsticks
- Untoasted sesame oil
- Sea salt
- Coco aminos, shoyu, or tamari
- Green onions or parsley, for garnish
1/2 ounce (small handful) arame sea vegetable
2 teaspoons untoasted sesame oil
1 medium yellow onion, sliced into crescent moons
3 medium carrots, cut into matchsticks
2 teaspoons coco aminos, shoyu, or tamari
1 green onion, light and dark green parts, sliced thinly on the bias
Place arame in a bowl and cover with water. Let rehydrate for about 5 minutes, then drain (reserve the water to water your plants!).
Heat medium skillet over medium heat for about 1 minute. Add sesame oil, onion, and a generous pinch sea salt. Sauté two minutes, then add carrots and another pinch sea salt. Sauté two minutes more, add arame, then drizzle 1/2 cup water over the vegetables. Stir gently to combine, place lid on skillet, and turn to low. Simmer about 3 minutes, then season with coco aminos, shoyu, or tamari.
Serve in a bowl garnished with green onion.
Store leftovers in a glass container in the refrigerator for up to 3 days. Put leftovers in miso soup, as a filling for sourdough bread, or in fried rice.
Keywords: arame, sea vegetables, kinpira
Post List #3
Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!
- 1 medium kabocha squash, seeded and cut into 1-inch cubes
- pinch sea salt
- 1 cup organic sweet corn
- 1/2 cup purple onion, cut into thin slices
- 2 tablespoons sweet white miso
- 2 tablespoons fresh lemon juice
- 3 tablespoons spring or filtered water, divided
- 4 teaspoons umeboshi vinegar, divided
- 1 tablespoon mirin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon unpasteurized shoyu or tamari
- ½ cup fresh cilantro and/or fresh basil, chopped
- In large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
- In the same cooking water, add sweet corn and cook for one minute. Remove from pot with skimmer and add to squash.
- In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
- Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
- Garnish with chopped cilantro and/or basil.
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