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BULLETIN OF THE BUREAU OF FISHERIES. 



kombu, containing more or less grit or dirt. A second scraping brings away all of 

 the remaining green covering, ami leaves only the thick white core of the frond. 

 This product is called kuro-tororo (black pulpy) kombu. 



(<•) The scraping is continued with a raw-edged knife, ami a tine, white, stringy 

 mass results, which is known as shiro-tororo (white pulpy) kombu. 



((/) A sharp-edged knife may be used after the green coats are removed, and 

 the scrapings then take the form of exceedingly thin and delicate filmy sheets of 

 irregular sizes; this preparation is named dboro (filmy) kombu. 



(>■) Tin 1 remaining central band of the frond, now very thin and no longer 



Gathering kelp. 



workable in this way. is pressed into bundles with similar pieces, divided into equal 

 lengths, and with a plane cut edgewise into shreds after the manner of the green- 

 dyed kombu. The shavings resemble coarse hair, and the preparation has received 

 a name (shirago kombv) which means white-hair kombu. 



(/') Fronds from which the outer green skin has been more or less completely 

 scraped are often cut into small pieces of various shape — strips, squares, oblongs, 

 circles, fans, etc. — which are then dried over a fire and made crisp; the long strips 

 are frequently tied into peculiar loose knots. These pieces are placed on the market 

 in this form, when they are known as hoiro (dried-on-the-fire) kombu; or they are 

 coated with a hard white or pink icing and called hvashi (sweet-cake) kombu. 



