Untitled - University of Oregon

42
and soft nature having numerous fine branch.es and is eaten
preserved in salt.
161. Hallymenia dentata, 5. Z., Gleopeltis rigens,
Grcv., Jap. Tosaka-nori ; a thick, broad, and pink algae with
dentate edges resembling a cock's ootnbattaining a length of several
inches. There is a kind of a thinner and softer nature having many
parts. They are preserved by drying and are sometimes eaten
boiled or in a state of jelly.
161. b. Gracilaria conferioides, Grev., Gigartina
tenelle, Harvey, Jap. Ogo, Ogo-nori; a long fine algae divided into
many branches, growing on stones or shells in muddy sea-water.
It attains a length of about 2 fts. In the eastern provinces they
are used to ornament the table by placing them beside the dishes.
They are boiled in lime water to make hard and stiff. They are
also used to make glue when dried.
Note. Besides those mentioned above there are many other
algae which are eaten, but they are boyond description
limited volume ;
in this
for example Miru (Codium), Shiramo (Sphaero-
coccus japonicus, Sitr.\ Umi-somcn (Nemalion vormiculare),
Tsurumo, Matsumo, Kyono-himo or Kawag'isJii, Kome-nori, etc.
are used for this purpose. Also Tsuno-mata (Gymnogongrus
japonicus, Stir.) and Funori (Gigartina intricata, Sur.) described in
the division of plants of " Different uses" and some of the fresh
water algae are eaten in the same way.
CHAPTER VIII. CONDIMENTS AND SPICES.
This Chapter includes the plants which have an aromatic
flavour and pungent taste increasing appetite. Some of their leaves
are used as culinary vegetables, and some of the seeds are used as
medicine.
162. Eutrema wasabi, Maxim , Jap. Wasabi; a per->
ennial herb of the order Cruciferae growing wild in valleys, but
often cultivated near streams and rivers. The roots are used as a
stimulant, and the leaves and stems as a vegetable.