Bulletin of the Bureau of Fisheries . ama-nori was gathered in largequantities at the mouth ofthe Sumidagawa, near Asakusa in Tokyo; but as theriver carried down with it a large quantity of gravel, its mouth advanced more andmore into the sea, and, the water near Asakusa becoming too fresh, the plant disap-peared. Owing to this circumstance, theabove-described mode of cultivation wasinstituted. The plant has. however, pre-served its former name of Asahusa-nori. PREPARATION AND UTILIZATION OF POR-PHYRA. While small quantities of amanori areeaten fresh, most of the crop is sun-driedbefore reachi
Bulletin of the Bureau of Fisheries . ama-nori was gathered in largequantities at the mouth ofthe Sumidagawa, near Asakusa in Tokyo; but as theriver carried down with it a large quantity of gravel, its mouth advanced more andmore into the sea, and, the water near Asakusa becoming too fresh, the plant disap-peared. Owing to this circumstance, theabove-described mode of cultivation wasinstituted. The plant has. however, pre-served its former name of Asahusa-nori. PREPARATION AND UTILIZATION OF POR-PHYRA. While small quantities of amanori areeaten fresh, most of the crop is sun-driedbefore reaching the consumer. Whengathered from the twigs, the seaweeds con-tain sand. mud. and other foreign sub-stances, to remove which they are washedin tanks or barrels of fresh water. Afterbeing picked and sorted they are choppedfine with hand knives. The chopped frondsare then spread on small mats of fine bamboosplints and made into thin sheets, a uniformsize being attained by means of a frame ap-plied to the mats. The mats are firstplaced. SEAWEED INDUSTRIES OF JAPAN. 159 in piles and later spreadon inclined frames in theopen air. Drying pro-ceeds quickly, and whencompleted the sheets arestripped from the matsand, after pressing tomake them Hat. are ar-ranged for market inbundles of ten. The sheetsare about 10 by 14 inches,thin and flexible like writ-ing paper, and have a darkmottled brownish-purplecolor and a glossy the dried Por-phyra is eaten it is putover a fire to make it color changing to greenunder this treatment. Itis then crushed betweenthe handsand dropped intosauces, .soups, or broths toimpart flavor. Pieces dipped in sauce areculinary uses of this article, which is found
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectfisheries, bookyear19
