ABSTRACT
After harvesting, laver is washed, and impurities are removed. The fronds are cut into fine pieces and homogeneously mixed with fresh water. The sus pended pieces are put into frames containing blinds and are sun-dried (Tanikawa, 1971). A typical Japanese dish is a rice roll wrapped with dried laver. Pickled vegetables, boiled eggs, and sliced raw fish flesh are commonly stuffed in the vinegar-seasoned rice roll.