Wakame seaweed is one of many nutritious seaweeds from the North Pacific. Use in seaweed salads, stir-fries and stews. Soak in tepid water for 10-20 minutes, drain well and then add to the dishes you are preparing. I love putting wakame in my salads, possibly served in a dressing.
It’s been said that when the tide is out, the table is set. It’s like that for harvesting wakame seaweed (though, why is it associated with weeds.!?), that it is harvested from rocks when the tide is low.
Here’s a trustworthy link to why iodine is so important, especially to the demographic of people most prone to iodine deficiency: our vegan community.