This dish is flavoured with soy sauce. Referred to as shoyu in Japan, soy sauce has been a staple in Far Eastern cooking for centuries. It is made from whole soybeans, wheat, sea salt, and water that have been fermented together. Tamari is a type of soy sauce made without wheat.
Regular soy sauce is used for daily macrobiotic cooking, whereas tamari is used only occasionally. Soy sauce is added during cooking rather than at the table, for better digestion and also to prevent overuse.
The arame is rinsed in a sieve and the carrots are cut into matchsticks
The carrots and arame are sautéd in sesame oil
Cubed tofu, water and soy sauce are added to the sautéed carrots and arame in the pan
Arame with tofu and carrots
