The ruffled, flowering sprout of wakame just above the root. Hand harvested, cleaned, sun-dried, misted with pure water, shredded, and dried again. To preserve its beneficial fucoidan, do not cook. Soak it twelve minutes and just add ponzu; or blend toasted sesame oil, brown rice vinegar, and shoyu to put on it. Mildly sweet and supremely healthy. Use in soups, salads, Japanese pickles, or as a garnish on top of cooked rice and grains, traditional noodles, and in sushi rolls. Fat free and very low sodium.