Bulletin of the Bureau of Fisheries . WOMEN ENGAGED IN SORTING THE CRUDE dyed kelp drying on poles; shredded kombu drying on mats and ready for at an Osaka Kombu Factory. u SEAWEED INDUSTRIES OX JAPAN. 151 made for nearly two centuries, and the consumption at the present time is largerthan ever before. The various grades, as will be seen, represent simply successivesteps in the treatment of the kelp, one frond yielding a sample of each variety ofkombu. {«) The entire frond is dipped in vinegar until thoroughly soaked, then drainedand dried in the open air. The vinegar used
Bulletin of the Bureau of Fisheries . WOMEN ENGAGED IN SORTING THE CRUDE dyed kelp drying on poles; shredded kombu drying on mats and ready for at an Osaka Kombu Factory. u SEAWEED INDUSTRIES OX JAPAN. 151 made for nearly two centuries, and the consumption at the present time is largerthan ever before. The various grades, as will be seen, represent simply successivesteps in the treatment of the kelp, one frond yielding a sample of each variety ofkombu. {«) The entire frond is dipped in vinegar until thoroughly soaked, then drainedand dried in the open air. The vinegar used is of Japanese make and of the bestquality, and is diluted with a very little water. The vinegar softens the frond and
Size: 1864px × 1341px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, booksubjectfisheries, bookyear19
