26 



take perhaps the first place. Under the general name of 

 u Kombu " they are of universal use in the Japanese dietary, 

 though they do not commend themselves in general to 

 European palates. The edible is cut up into small pieces, 

 heated in water, and served as a condiment in broths, or 

 after being sugared or salted, is taken with various fish. One 

 particular species is said to be an excellent substitute for tea 

 with a particularly pleasant fragrance of its own. The 

 importance of the article may be judged by the fact that 

 most of it is used at home, and is only exported to a com- 

 paratively small extent to China; yet this export, on an 

 average of ten recent years, annually amounts in a dry state 

 to 57,644,000 Ib. It is an industry of long standing, and 

 occupies many thousands of men, women, and children. 



Another edible seaweed is the "Amanori," a kind of 

 " Laver " of the genus Porphyra, cultivated in numerous 

 places, usually in shallow flats at the mouths of rivers where 

 the water is not very salt, but especially in Tokyo Bay, where 

 the first objects that strike the traveller's notice as he skirts 

 the bay in the train, are the rows of faggots or fascines of 

 bamboo and brushwood on which the weed grows sticking 

 up from the mud. These are placed in position in autumn, 

 and the crop begins in January and goes on to late spring. 

 The plant grows rapidly on the collectors, is gathered from 

 time to time, washed, minced, and dressed into thin brown 

 sheets about octavo size ; these are then stuck upon bamboo- 

 frames inclined to the sun, and when dry are bundled and 

 sent to market. These are said to be slightly roasted when 

 used and to give a desirable flavor to other foods. It is 

 used in many ways, such as minced and served in broths ; 

 a favourite recipe is the well-known Japanese " Sushi," or 

 sandwich composed of boiled rice mixed with fish or pulse 

 flavored with vinegar and wrapped up in a sheet of 

 Amanori. An equally common recipe is to serve it with 

 hot rice and Shoyu (Soy) sauce ; it is said to be an excellent 

 appetiser. It does not, however, seem to keep well in the 

 hot weather, but may be dried or canned, when it will keep 

 indefinitely. 



