EDIBLE SEAWEEDS 85 



of a hand plane, the shredded product being dried 

 on platforms or mats. The dried product resembles 

 in color, shape, and feel the Spanish moss which 

 hangs from many of the trees in our Southern States. 



Kombu is prepared in many other ways. It is 

 treated with vinegar, then dried and shredded. The 

 outer part of the frond is scraped off and sold as 

 black pulpy kombu. The lighter-colored kombu 

 which is removed next is called white pulpy kombu. 

 After the green kombu has been removed, the re- 

 maining part of the frond is scraped with a very 

 sharp knife, and the exceedingly delicate and thin 

 shavings are sold as filmy kombu. The core of dried 

 kombu is sometimes powdered and put through a 

 sieve. The product is called saimatsu or finely pow- 

 dered kombu. Shredded kombu is sometimes cut into 

 short lengths. After drying, the curled product re- 

 sembles in appearance the rolled leaves of green tea, 

 and is known as cha (tea) kombu. 



Kombu is used in many various ways by the Ja- 

 panese. The green shredded product is cooked with 

 meats and soups and is also served as a vegetable. 

 The powdered kombu is used in soups, in sauces, and 

 on rice. The cha kombu is used like tea in the 

 preparation of a hot drink. Dried kombu is often 

 coated with sugar or an icing and eaten as a 

 confection. 



The Japanese eat about twenty other algae and 

 also many products prepared from seaweeds; but 

 amanori, kombu, and agar are by far the most 

 important. 



