Sea grapes

Sea grapes.

Most often you will come across the name "Umibudo", which is a Japanese name that literally translates as sea (umi) and grapes (budo). It's a species of Caulerpa Lentillifera algae that is grown both in Japan (it only grows there off the island of Okinawa, and that's home to some of the longest living inhabitants, so it must be doing something right) and throughout Southeast Asia.  They have been cultivated for hundreds of years and are native to many parts of the Indo-Pacific coast.  The name comes from the shape of the seaweed, which looks like small clumps of green grapes. The spheres are actually the leafy part of an underwater plant. They grow on a long stem that is also edible.  

The taste is slightly salty with an 'ocean freshness'.  Most sea grape lovers would probably argue that the best thing about this dish is its texture. When you eat them, the little balls burst in your mouth very much like caviar with its very mild flavor. Hence their other nickname "green caviar".