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The main seaweed foods in Japan

  • Kazutosi Nisizawa
  • Hiroyuki Noda
  • Ryo Kikuchi
  • Tadaharu Watanabe
Part of the Developments in Hydrobiology book series (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.

Key words

seaweed laver nori konbu hiziki wakame amino acids minerals vitamins arsenic 

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Copyright information

© Dr W. Junk Publishers, Dordrecht 1987

Authors and Affiliations

  • Kazutosi Nisizawa
    • 1
  • Hiroyuki Noda
    • 2
  • Ryo Kikuchi
    • 3
  • Tadaharu Watanabe
    • 4
  1. 1.Department of Fisheries, College of Agriculture and Veterinary MedicineNihon UniversityTokyoJapan
  2. 2.Mie UniversityTsu, MieJapan
  3. 3.Tokai Regional Fisheries Research LaboratoryChuo, TokyoJapan
  4. 4.Tokushima Prefectural Food Research InstituteTokushimaJapan

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