WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Description: Sea oak or arame is a dark greenish-brown seaweed with long, wavy fronds which is dried in the wind. It is rich in calcium and has a delicate, sweetish mild flavour. It is sold dried and shredded and can be an ingredient in traditional Japanese miso soup or flavoured with soy sauce and lemon for salads. It should be soaked for 15-20 minutes in fresh water until tender before use. Arame should be soaked for 10-15 minutes before used, during which time it will double in volume. It should then be rinsed and drained. It is often served as a side dish, sautéed with tofu and onions or carrots. It is similar to wakame.