Anyhow, food in Japan is very closely tied to the seasons. Certain foods, fruits, and vegetables are closely tied to certain months or seasons. Late April/Early May is takenoko season (竹の子) - lit. child of bamboo, which is bamboo root. (the yellow part - not the green which is wakame)
It has a slightly crunchy texture - you may have had it if you ever ate proper ramen - a small piece of bamboo is usually part of the garnish. Otherwise it is similar in texture to a slightly boiled carrot.
Regardless (or irregardless if you are a moron) it is absolutely divine. Those in SF can surely find it somewhere on Clement or Irving St. and it has a very slightly sweet taste.
As for the dark green wakame - it is a seaweed, but rather different from the nori you find wrapped around sushi, or the konbu used to flavor soups and stews - it is as slimy as it looks and though I like it, most of my affinity comes from the fact that anything that dark green and resembling pond scum must truly be healthy (it is).
Eat up!
(Update - It has a sweet taste because it is boiled with a bit of sugar - duh!)
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