Shimane Local Cuisine: Oki Arame no Itameni

Alright, everyone, let’s set sail for the Oki Islands in Shimane and discover “Oki Arame no Itameni.” This is a simple yet flavorful dish featuring “arame,” a type of seaweed, stir-fried and simmered with other ingredients. Given Oki’s location, it’s no surprise that seaweed is a star!

Dish Name: Oki Arame no Itameni / 隠岐アラメの炒め煮

• Region / Location: Oki Islands, Shimane Prefecture.
• Primary Area of Tradition: Oki Islands.
• Main Ingredients: 隠岐アラメ (Oki arame seaweed), 人参 (carrots), 油揚げ (deep-fried tofu), etc.

How It’s Eaten / Served

To make this dish, dried arame is soaked in water to rehydrate it. Then, the arame is stir-fried with carrots, sliced deep-fried tofu, and other ingredients, and finally simmered in a flavorful broth. The key is not to overcook the arame. Stir-frying it in oil makes it tender and brings out its deliciousness.

Cultural Background and Preservation

Being surrounded by the sea, the Oki Islands are blessed with a variety of seaweeds like wakame and nori. The area has extensive seaweed beds from the surface down to about 20 meters deep, and the rough waves of the Sea of Japan contribute to the delicious flavor of the seaweed.

Oki’s special arame grows in shallow areas, about 2 to 3 meters deep, including near harbors. Its bumpy surface is where it gets its name. Arame has been a popular source of minerals for locals for a long time, and in spring, you’ll find arame dishes on tables in homes all over the islands. “Oki Arame no Itameni” is a classic arame dish loved by the locals.

Even today, some arame fishing is still done by hand. Fishermen use a “box-shaped glass” (a wooden frame with glass) to see underwater and cut the arame with long sickles. The harvested arame is dried in the sun, soaked in seawater to remove any harshness, cooked over a fire, and then dried again.

Oki arame is known for being tender and wide. It’s harvested in the spring, starting from February, and dried for preservation, so you can enjoy it year-round. It has a unique, slightly crunchy texture, so it’s often used in simmered dishes and salads. Besides the easy-to-make “Oki Arame no Itameni,” it’s also commonly used in “shiraae” (tofu salad), salads, mixed rice dishes, and tempura.

The good news is that “Oki Arame no Itameni” is still a regular dish in Oki households. It’s even served in school lunches in Oki and featured in local community events and cooking classes.

While the harvest has been decreasing in recent years, arame fishing remains a winter tradition in the Oki Islands.

Additional information:

• アラメ (Arame): A type of edible seaweed.
• 油揚げ (Aburaage): Deep-fried tofu pouches or thin slices of tofu that have been deep-fried.
• Dashi (だし): Japanese soup stock.
• 白和え (Shiraae): A dish of vegetables dressed with mashed tofu.