Brown rice arame is a recipe my mum used to make quite regularly growing up. If you know anything about macrobiotic cooking, then this recipe will make a lot of sense to you.
I didn’t quite understand what macrobiotic cooking was until about 18 months ago. However, once I learned macrobiotics, it resonated with me from the beginning. Besides the fish and fermented dairy foods, it’s easily adapted to a vegan diet.
I like the intent of how macrobiotic foods are prepared and cooked. It originated in Japan and has a strong sea vegetable and fermented soy and vegetable base.
So this I hope gives you an explanation of why I have used arame so dominantly in this dish.
Simple macrobiotic cooking
My mum first got this recipe from a Croatian macrobiotic cookbook from the 70s. Looking through this book it was all in black and white with no photos.
I feel so grateful for all the cookbooks and recipes online that display images with their recipes. I’m big on visuals and feel like you only display half a recipe when you don’t provide a picture to go with it.
This recipe has been altered from that recipe found in the book. A word of warning though; if you don’t like the taste of seaweed, you most likely won’t enjoy this dish as much as others might. Personally, I love this flavour!
You can get lots of different types of dried seaweeds in health food stores and Asian grocers, but for this recipe, you’ll need arame. See the photos below for what it looks like. You have to soak it briefly, so I did a before and after shot of what it looks like.