A term meaning "seaweed" in Hawaiian. The common varieties of seaweed in Hawaii include Asanthopora, Anfelthia, Ele'Ele, Hypnea, Kohu, Lipoa, Manauea, Ogo, Sargassum, and Sea Lettuce. The varieties most commonly served for food are the Ele'Ele, Kohu, Lipoa, and Manauea. When preparing seaweed in a dried form, soak the dried leaves for at least 5 minutes before cooking. In a fresh form, wash the seaweed to remove excess salt and particles before preparing. In a dried form, it can be kept indefinitely if stored in a sealed or airtight container placed in a dry cool area. Fresh or cooked seaweed should be stored in a refrigerator.