Arame no nimono (seaweed salad)

How do you make the perfect Japanese seaweed salad? By adding as many different flavors and structures as possible. The main part of this recipe is, of course, seaweed, but there are many more Japanese flavors in it. The ginger dressing provides that nice balance between umami and fresh acid. You can say from this recipe that seaweed salad is healthy! There is a legal stipulation as to how much seaweed you 'may' eat, and that is only a few grams per day. So really see this salad as a side dish and share it generously with everyone at the table!
Side dishSalad4-6 servings30 minutes preparation15 minutes soaking

This is what you need

Arame2 tbspHiziki1 tbspSengiri daikon20 g
Carrot100 g
Broad beans100 g
Shoyu2 tbsp
Fresh grated ginger2 tsp
Spring onion1
Roasted sesame oil1 tsp




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Rinse the arame well. Let soak for a few minutes.
  2. Soak the sengiri daikon in cold water for 5-10 minutes.
  3. Bring water to a boil in a saucepan. Boil the arame and broad beans until tender,5-10 minutes. After cooking, rinse the seaweed off with cold water and leave it to cool down a bit.
  4. Finely grate the carrot.
  5. Grate the ginger. Squeeze the lemon. Mix with the shoyu and sesame oil and set aside.
  6. Then mix the arame seaweed with the grated carrot, broad beans and soaked daikon.
  7. Finely chop the spring onion and garnish the salad with it.
  8. Finish with the ginger dressing.