Humans have eaten macroalgae, like wakame and nori seaweed, for thousands of years. But recently attention has turned to the nutritional and environmental potential of their microscopic cousins.

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Wakame seaweed is well-loved in Japan, but it is turning up in more parts of the world as an invasive species. In Argentina, there is a movement not to view it as a sea "weed," but as a sea ...

Step 1 Heat oven to 325°F. In large bowl, cover wakame with cold water by 3 inches and soak 20 minutes (wakame will expand).

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.