Wakame is an edible seaweed that is commonly used in Japanese cuisine. It has an unusual brown or deep green color because it contains fucoxanthin, a unique compound rarely found in vegetables, which has several medicinal and nutritional qualities. The scientific name for wakame is Undaria Pinnatifida, it is considered as one of the most invasive species of seaweed on the planet because it can grow as much as an inch per day in beaches, blocking other marine life. In Japan, wakame is commonly used in soups, salads, as well as in the form of a side dish. It tastes briny, with a slightly sweet taste. This delicious seaweed is beginning to gain popularity in other parts of the world as well, particularly in France. The impressive list of health benefits has made wakame a staple in raw food, vegan, and macrobiotic diets.