©cstelsia 11 



markably agreeable flavor; the rule of the 

 cooks is to bake until the purple color 

 changes to green. After cooking, Por- 

 phyron is eaten with soy, powdered and 

 employed as a condiment or made up 

 into sushi. This occupies somewhat the 

 same place in the Japanese menu as the 

 sandwich does in Europe and America. 

 A sheet of Porphyron is laid out, boiled 

 rice spread upon it, strips of meat or fish 

 laid upon this, and the whole then rolled 

 up. after which it is cut in slices. 

 Everyone eats sushi. 



Nemalion lubricum (Umi-zomen). In 

 some parts of Japan this plant is dried 

 and bleached. It is then eaten with soy 

 or vinegar, but its use is not common. 



Gelideum corneum (Ten-gusa). Next 

 to Laminar ia and Porphyron this is per- 

 haps the most important alga in the list 

 of economic species. From it the agar- 

 agar of commerce is manufactured. The 



