wakame [wah-KAH-meh]
A deep green, edible seaweed popular in Japan and other Asian countries. It’s used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. Wakame is available both in fresh and dried forms in Asian markets.

Here are some delicious recipes:

• Simple Wakame Salad – A vegan / vegetarian recipe
  (Seen on Living and Raw Foods – the largest community on the Internet dedicated to educating the world about the power of living and raw foods)
• Miso and Wakame Soup – This recipe is extremely easy to prepare and can be modified to incorporate anything suitable that you have to hand in the kitchen.
• Wakame Salad with Japanese Style Dressing – ‘Japanese Cooking: Contemporary & Traditional’ by Miyoko Nishimoto Schinner
• Seared Malpeque Oysters with Wakame Gelée and Sea Urchin Butter – Chef Craig Shelton