Arame Salad
Ingredients:
- 1/4 cup dried arame
- 1/4 cup fresh or frozen sweet corn
- 1/4 cup snow peas
- 1/4 cup carrot cut into matchsticks
- 2 tablespoons tahini
- 1 tablespoon umeboshi paste
- 2 tablespoons minced scallion
Rince the arame in a seive then transfer to a bowl and soak in water (enough to cover) for 5 minutes. Drain and place in a pot, cover with water, bring to a boil and simmer with a lid on for 20 minutes. Remove from the cooking water by straining but be sure to save some of the cooking water for later. Bring a second pot of water to a boil and blanch the other vegetables until they a a bright color and slightly al dente. Allow the vegetables and arame to cool, then place in a blow together. Take the umeboshi paste, tahini and minced scallion and mix together with a spoon adding enough cooking water from the arame to make a creamy dressing. Add the dressing to the other ingredients, mix together and serve.