Seaweed and its Uses. 329 



it a food substance. After adding sugar, liqueurs, or 

 aromatic flavourings, it is strained through a cloth and put 

 into moulds. Gelose is also employed for various indus- 

 trial purposes. 



Under the name of mat, Porphyra vtdgaris, reduced to 

 a jelly by boiling, is also used like gelose for food by the 

 Annamites. 



The marine plants which are employed as food and in 

 different industries in Japan are the following : — • 



The Am?i-nori {Porphyra vulgaris), which is found on 

 the coasts of different provinces. The best is that which 

 is collected at Sinagowa, in the Gulf of Yedo, province of 

 Musashi. 



The wakame {Alaria pinnatifida), which is met with 

 on nearly all the coasts of Japan. It is simply dried and 

 sent into comrnerce. 



The kombou {Laminaria sacckarina), which is one of 

 the principal products of Hokkaido. It is eaten in dif- 

 ferent ways : boiled, broiled, or dried and reduced into 

 straight or quadrangular strips. It is largely exported to 

 China. 



Arame {Capea elongatd) is found principally in the seas 

 to the south of Japan. When dried it will keep a long 

 time. In former times this plant rendered great service to 

 the people during a famine which desolated the country. 



The hijiki {Cystosura) is met with also in the same 

 seas, and includes two varieties, one short and the other 

 long. It is dried for use. That which comes from the 

 province of Isi is the most esteemed. 



A.\Yo-nori {Emteromorpha compressa) comes from the 

 same quarter ; that of the province of Awa is considered 

 the best. 



Tenkusa, or Tokora tenkusa {Gelidiu7n conieum), is col- 



