SEAWEED INDUSTRIES OF JAPAN. 



AMANORI OR LAYER. 



T1IK SEAWEEDS AND TIIEIK CULTIVATION. 



155 



The Japanese have from a very early period made use of the red laver {Por- 

 phyra), formerly a popular food in the British Isles and sparingly eaten in the 

 United States. The Japanese species is similar to or identical with that found in 

 Europe and America (Porphyra laciniata or vulgaris), and grows abundantly in 

 bays and near river mouths on all parts of the roast, but the supply is obtained 

 almost exclusively from cultivated grounds. The local name for the seaweed is 



"Amanori" or laver < Porphyra laciniata). 



amanori, while the prepared product is called asakusanori. The following descrip 



tion of the -pecies has been given: 



Fronds livid purple, gelatinous l>ut firm, membranaceous, composed of a single layer of brownish- 

 red cells; fronds 3 inches to U feet long, persistent throughout the year, at first linear, but becoming 

 widely expanded and finally much lobed and laciniate; antheridia and spores forming a marginal 

 zone, usually borne on different individuals, or when borne on the same individual not mixed, but on 



separate portions of the frond. Found in all parts of the world; abounds on rather smooth stones and 

 pelililes, near low-water mark, and when the tide falls covers them with slimy films, which make 

 walking over them difficult. ( Fablow 



The cultivation of Porphyra is one of the most important branches of the sea- 

 weed industry, and gives to Japan a unique position, for. so far a- known to the 

 writer, in no other country is this form of aquiculture practiced. The financial 

 results are quite remarkable, and are surpassed by but few branches of agriculture, 

 comparing the average yield per acre. 



The date of the beginning of seaweed culture ha- not been determined, hut the 

 business is known to he very old and probably began in Tokyo Bay, which has long 



