If you’ve ever dined on the tropical island of Okinawa, Japan, your plate may have been graced by a remarkable pile of seaweed, each strand adorned with tiny green bubbles. Known as umi-budo or sea grapes, the salty snack pairs well with rice, sashimi and a tall glass of beer. But umi-budo is more than an iconic side dish; it’s a staple crop for Okinawan farmers. Researchers at the Okinawa Institute of Science and Technology Graduate University (OIST) recently decoded the sea grape genome to learn about the plant’s unique morphology and assist farmers in proper cultivation of the succulent seaweed.