Eisenia bicyclis
A kelp species used in Japanese cuisine, known for mild flavor.
Eisenia bicyclis, commonly called arame or sea oak, is a type of brown algae kelp primarily used in Japanese cooking. This seaweed is native to the temperate Pacific Ocean around Japan, but it is also farmed in places like South Korea. It grows and reproduces according to the seasons. From a stiff, woody stipe that can reach about one meter tall, two flat, oval fronds emerge. These fronds are shed and regrown each year. Harvesting is done by divers, either by hand or with machines, and the dried form is sold year-round. In Asian cuisine, arame is one of many edible seaweeds. It is typically bought dried and rehydrates quickly—in about five minutes. The dark brown strands have a mild, slightly sweet taste and a firm texture. Arame can be used in appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other foods, with its gentle flavor making it versatile. Chemically, arame is rich in calcium, iodine, iron, magnesium, and vitamin A, along with other minerals. It is also harvested for alginate, fertilizer, and iodide. The seaweed contains the storage polysaccharide laminarin and the tripeptide eisenin, which has immune-related activity. Several sources note its lignan content. It also contains the phlorotannins phlorofucofuroeckol A, dioxinodehydroeckol, fucofuroeckol A, eckol, dieckol, triphloroethol A, and 7-phloroethol. Extracts from this algae have been tested against MRSA staph infections.
Quick Facts
- Genus
- Eisenia (alga)
- Species
- bicyclis
Facts from the source article.
Lore & Background
Eisenia bicyclis is indigenous to temperate Pacific Ocean waters centered near Japan, although it is deliberately cultured elsewhere, including South Korea. 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. It may be harvested by divers manually or mechanically, and the dried form is available year-round. In cuisine, 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. 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. Chemically, arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a dietary source of many other minerals. It also is harvested for alginate, fertilizer and iodide. 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, eckol, dieckol, triphloroethol A and 7-phloroethol. Extracts of this algae have been tested to combat MRSA staph infections.
Reader's Guide
Eisenia bicyclis is significant primarily as a food ingredient in Japanese and broader Asian cuisine, valued for its mild, semi-sweet flavor and firm texture that adapts to many dishes. Its dried form is reconstituted in about five minutes, making it convenient for year-round use. Beyond culinary use, the species is harvested for alginate, fertilizer, and iodide, and is noted for its high content of calcium, iodine, iron, magnesium, and vitamin A. The presence of the tripeptide eisenin, which has immunological activity, and various phlorotannins (including eckol and dieckol) has drawn scientific interest; extracts have been tested against MRSA staph infections. The species is also a source of laminarin, a storage polysaccharide. Its legacy includes being one of many seaweeds in Asian cuisine, with a notable role in macrobiotic cooking as referenced in further reading. The plant is harvested by divers manually or mechanically, and its seasonal growth and annual frond shedding are part of its natural cycle.
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