Soak arame in 1 cup cold water for 5 minutes. Drain and save water. Remove arame and chop. Sauté arame in heated oil for 3 to 5 minutes. Add cabbage, soaking water and shoyu. Cover and simmer for 5 minutes. Add curry, mix and cover. Cook for 5 minutes, toss in parsley and serve.
Per serving - 63 calories, 3 g fat (35% calories from fat), 3 g protein, 9 g carbohydrate, 3 g fiber, 0 mg cholesterol, 341 mg sodium