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.