SEAWEED INDUSTRIES OF JAPAN. 



159 



in piles and later spread 

 on inclined frames in the 

 open air. Drying pro- 

 ceeds quickly, and when 

 completed the sheets are 

 stripped from the mats 

 and, after pressing to 

 make them Hat. are ar- 

 ranged for market in 

 bundles of ten. The sheets 

 are about 10 by 14 inches, 

 thin and flexible like writ- 

 ing paper, and have a dark 

 mottled brownish-purple 

 color and a glossy surface. 

 Before the dried Por- 

 phyra is eaten it is put 

 over a fire to make it crisp. 

 its color changing to green 

 under this treatment. It 

 is then crushed between 

 the hands and dropped into 

 sauces, .soups, or broths to 

 impart flavor. Pieces dipped in sauce are 

 culinary uses of this article, which is found 





Sorting and cutting layer. 



also eaten alone and there are various other 

 in every Japanese kitchen. Recently it has 

 been boiled with Japanese 

 (soy bean) sauce and put up 

 in tins. At railway stations, 

 at street stands, and in the 

 push carts of vendors, as well 

 as in private families, a com- 

 mon seaweed food article in 

 all parts of Japan takes the 

 place of a sandwich in Amer- 

 ica, and is called msM. On 

 a sheet of amanori boiled 

 rice is spread, and on the 

 rice strips of meat or fish are 

 placed; the whole is then 

 made into a roll and cut into 

 transverse slices. From the 

 following a u a 1 y s e s fur- 

 nished by the Imperial Fish- 

 eries Bureau it appears that 

 amanori is rich in proteid 

 matter and is a nutritious 

 food: 



