14 
those of our Pacific coast, even though some of them are said to 
length 
approach 100 feet in The gathering is done mostly in 
the late summer and in n and is men nD 
from boats with hands, hooks, and dredges. The dried product 
is placed n the market in various forms, or ed, some 
them being palatable and agreeable to foreigners, others not 
uch so. ith* remarks t : into t 
ae of every Japanese family, and is one of t tandard 
foods of the country, the various preparations having different 
ie: and being used for different pur, ” ° these 
4, 
Another type of 2. hae’ is of much importance as a food 
in Japan found in one or more species of the genus Porphyra, 
which belongs with the red algae. This is known as ‘“‘amanor a 
ki mp! no Pp g 
Japanese term for seaweed. ‘‘Laver”’ “red laver’’ are 
English names for the same or closely related species. Para 
re than 2, cres along the coast of Japan that are devoted 
to the cultivation of Porphyra rls and wo o most of th 
work of collecting and drying t' phyra, served in 
is a ed. In combination with soy beans, meat, or fish, it is 
made up into a sort of sandwich that is offered for sale at railway 
stations, street stands, etc. About one third of the dry weight of 
* Loc. ci 53- 
tSmith, H. M. Loc. cit. ee See also Yendo, K. Uses of marine algae in 
Japan. ee I: 3-16. 
