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The main seaweed foods in Japan

  • Conference paper
Twelfth International Seaweed Symposium

Part of the book series: Developments in Hydrobiology ((DIHY,volume 41))

Abstract

The ancient inhabitants of the Japanese archipelago seem to have eaten seaweeds. In fact, remains of marine algae such as Eisenia and Sargassum are often found mixed with shells and fish bones in relics of aborigines of the Jomon-pattern (BC 300–6000) and Yayoi-pattern eras (BC 300–AD 400) in Japanese prehistory.

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Author information

Authors and Affiliations

  1. Department of Fisheries, College of Agriculture and Veterinary Medicine, Nihon University, Setagaya, Tokyo, 154, Japan

    Kazutosi Nisizawa

  2. Mie University, Tsu, Mie, 514, Japan

    Hiroyuki Noda (Faculty of Fisheries)

  3. Tokai Regional Fisheries Research Laboratory, Chuo, Tokyo, 104, Japan

    Ryo Kikuchi

  4. Tokushima Prefectural Food Research Institute, Tokushima, 770, Japan

    Tadaharu Watanabe

Authors
  1. Kazutosi Nisizawa
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  2. Hiroyuki Noda
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  3. Ryo Kikuchi
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  4. Tadaharu Watanabe
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Editor information

Editors and Affiliations

  1. National Research Council, 1411 Oxford St., Halifax, N.S., B3H 3Z1, Canada

    Mark A. Ragan  & Carolyn J. Bird  & 

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© 1987 Dr W. Junk Publishers, Dordrecht

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Nisizawa, K., Noda, H., Kikuchi, R., Watanabe, T. (1987). The main seaweed foods in Japan. In: Ragan, M.A., Bird, C.J. (eds) Twelfth International Seaweed Symposium. Developments in Hydrobiology, vol 41. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4057-4_2

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  • DOI: https://doi.org/10.1007/978-94-009-4057-4_2

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8301-0

  • Online ISBN: 978-94-009-4057-4

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