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j 152. Alaria (Ulopteryx) pinnatifMa, Jap. Wakame ;
an algae growing in the sea. Its stem is the length of 3-4 fts.
expanding into a leaf parted into many divisions at the top. Late
in spring its young leaves are taken, dried, and preserved. They
are eaten by soaking in vinegar, roasting, or boiling.
The Ito-wakame of Ise province, Ndruto-wdkame of Aiua
province, etc. are noted products of different places.
vuakame has long segments.
The Nanbu-
From the ear-like folds attached to both sides of the stem
rn elastic glue called Wakame-tororo is taken and eaten.
There are also Ao-ivakame (green wakaine] and Hira-wakavie
(flat wakaine) with entire leaves.
153. Laminaria japonica, Aresck., Jap. Konbu, Kobu,
Hirome ; a large long algae growing in the cold seas of Hokkaido
ar.d the nourthern provinces. This is taken in summer and is
preserved by drying. It comprises many subspecies different in
form, taste, and colour.
A kind called Atsu-konbii (thick Laminaria) has a conside-
rable breadth and is used to make Hana-ori-konbu and Moto-
scroye-konbu. Its length is about 6 or 7 fts. and is of a good
thickness. It is delicious and is used for cooking.
-Another kind called Mitsu-ishi has a length of 3-4 fts. and
a breadth of 3-4 inches, and has a good taste.
Naga-konlu (long Laminaria) has an extensive length of 60-
70 fts, and a breadth of 5-6 inches, and is used to make what is
called Naga-kiri-konbu (long cut Konbu} which is much exported
to China.
Kuro-konbu (black Laminaria) is small in size, of a dark
colour, and inferior in taste to the preceding. Konbu tinted
with verdigris is called Ao-ita-konbii ; when cut into fine pieces
it is called Kizami-konbu.
Konbu (Laminaria) is eaten boiled, roasted, fried, or preserved
in salt or sugar.