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