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