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Undaria pinnatifida, a sea plant native to Japan and Korea and invasive elsewhere; wakame; Asian kelp.
2005, Sekiya M, Funahashi H, Tsukamura K, Imai T, Hayakawa A, Kiuchi T, Nakao A, “Intracellular signaling in the induction of apoptosis in a human breast cancer cell line by water extract of Mekabu”, in International Journal of Clinical Oncology, page 122:
We previously reported that water extract of Mekabu, a kind of seaweed, induced apoptosis in a human breast cancer cell line.
Stems or thick leaves from near the stem of the plant, eaten as a vegetable.
1985, Michio and Aveline Kushi, Macrobiotic Diet, page 157:
Mekabu is the flowering sprout of wakame. It has a strong, sweet, and creamy taste and is traditionally brewed into a tea or cooked in small amounts with other foods.
2006, Leo Carey, “Yakitori Totto; Tables for two”, in The New Yorker, page 14:
Forget crispy fried nori or pliant hijiki: mekabu comes in a coating of—there's no other word for it—goo. As one chews, it starts to expand, until suffocation starts to seem like a real possibility.
