Seaweed and its Uses. 



331 



Matsuba-;^^?^/ takes its popular name from its resem- 

 blance to the leaves of the Matsuba pine. It is good to 

 eat. 



Okitsu-;^/ : of this there are two varieties, a large 

 and a small. It is dried after being well washed in soft 

 water. 



Of mint {Codium tomentosum) there are many varieties, 

 as the nagamiru, hiramirii, etc. ; the first named comes 

 from the province of Awa, the second from Satsuma. It 

 is eaten raw or salted, and may also be kept by drying it 

 in ashes. 



Suizin-;^<?r/ {Phillederum sacrinn) is one of the famous 

 products of Hiya ; it appears in commerce in the form of 

 thick dried leaves. 



Moziiku {Mesoglara discipiens) is obtained in the seas 

 to the south and east of Japan. It is eaten raw, flavoured 

 with vinegar, or dried and preserved. That which is held 

 in the highest reputation comes from the province of Awa. 



Japan is certainly the most favoured country where 

 these seaweeds thrive with greatest luxuriance and abun- 

 dance, and where the population carry on the fishery, and 

 the collection every year is most considerable and pro- 

 ductive. 



It could scarcely be otherwise. The territory of Japan 

 is formed of four principal large islands, Niphon, Yesso, 

 Sikok, and Kiusiu ; its superb sea commences a short 

 distance from Nagasaki, bathes the numerous territories of 

 powerful daimios, and extends up to the banks of the 

 grand and populous town of Osaka, with its numerous 

 canals, termed by strangers the Venice of Japan. If we 

 add the 1800 or 2000 islands and islets which we 

 find in the Sea of Japan, in the Pacific Ocean, and the 

 inland sea, we have some idea of the harvest obtained by 



