SEAWEED INDUSTRIES of JAPAN. 



147 



THE HAW PRODUCTS. 



The seaweeds used in the manufacture of kombu are coarse, broad fronded 

 members of the kelp family (Laminariacese), and arc obtained almost entirely from 

 Hokkaido, the 1 1 1 < ► — t northern <>f the main islands of the Japanese archipelago. The 

 kelps grow in abundance on all parts of that coast, but those of best quality— that is. 



with the widest and thickest fronds— are obtained from the northeastern coast, within 

 the influence of the Arctic current. Those most used are of the numerically large 

 genus Lami mi riii. and include the species japonica, religiosa, angustata, longi&sima, 

 ochotensis, yezoensis, Jragilis, diabolica, gyrata, and several others recently described 

 by Professors Miyabe and Oshima. Other kelps which are utilized in kombu manu- 

 facture are Arthrotham.nus bifidus and kurilensis, Alaria fiatidosa, and various other 

 species of Alaria. 



Artkrothamnus bifidus. 



Alaria 



K. ]]>- used in preparing kombu. 



The gathering of kelp begins in duly and ends in October, and is engaged in by 

 many fishermen, among whom may be found some Ainus, the peculiar aboriginal 

 inhabitants of Japan now confined to Hokkaido. The fishermen go to the kelp 

 grounds in open boat-, each boat with one to three men and a complement of hooks 

 with which the kelp is torn or twisted from its strong attachment on the rocky 

 bottom. The hooks are of various patterns; some arc attached to lone- wooden 

 handles, and some arc weighted and dragged on the bottom by means of ropes while 

 the boats are under way. 



When the boats return to shore the kelp is carefully spread on the beaches in 

 the vicinity of the villages and there left until thoroughly dried. The curing 



