SEAWEED INDUSTRIES OX JAPAN. 



151 



made for nearly two centuries, and the consumption at the present time is larger 

 than ever before. The various grades, as will be seen, represent simply successive 

 steps in the treatment of the kelp, one frond yielding a sample of each variety of 

 kombu. 



{«) The entire frond is dipped in vinegar until thoroughly soaked, then drained 

 and dried in the open air. The vinegar used is of Japanese make and of the best 

 quality, and is diluted with a very little water. The vinegar softens the frond and 



Gathering kelp with poles and drags. 



leaves it pliable; it also imparts a flavor and doubtless has a slight preserving efl'ect. 

 Its chief supposed or intended action, however, is to permit the special treatment 

 which will be described. Fresh water would have the same softening efl'ect. but 

 would spoil the seaweed for the purpose in view. 



(//) With a raw-edged knife shaped like a mince-meat chopper, the Japanese 

 artisan, holding the broad frond taut with hand and foot, scrapes the epidermis from 

 both sides. This outer skin, which comes away in shreds, is the cheapest grade of 



