The Japanese have no habit of adding rice to three meals a day since ancient times. For a long period of history, Japanese people used to eat only two meals a day. That is, once in the morning 10 and once at 5 pm. The habit of eating three meals a day was only formed in modern times. In the past, except for urban residents and suburban farmers, the Japanese mainly lived on crushed barley and rice. The habit of all Japanese mainly eating rice began in Showa, or after the First World War. The Japanese mentioned "rice porridge" in Kanto (rice mixed with grain), tea porridge in Kansai (porridge cooked with tea) and vegetable porridge in Northeast China, all of which are representative staple foods before eating rice. At that time, the mixed rice of rice, millet and glutinous rice was even better. Generally, porridge is cooked with wheat, broad beans, dried sweet potatoes, garlic and fried sweet potatoes. Until the Meiji period, men from all families could be seen beating brown rice with stones.
Japan's material life has been greatly enriched now, and you can drink and eat delicacies at any time. However, in the past, silkworms could only enjoy wine at New Year's Day activities or weddings and funerals. So many people have prepared dishes for the New Year's Eve. Today, many old-fashioned families still display six dishes. So as to be used on festivals or special occasions. Vegetables vary from region to region and from family to family, and there is no fixed pattern. But in general, the separate meals system and local diet must involve schools and ethnic groups. Among them, the most representative is Pan Lu Ada. It is said that when Emperor Jingxing of Japan made an expedition to the East, Pan Lu followed suit. He cooked white clams in Cang Qian, Chiba Prefecture, and the Emperor gave the meal to his ministers. Gao Qiao, who now caters in the palace, is his descendant. Today, the high chair shrine dedicated to Pan Lu Ada is still preserved in the high chair in Xiaoshan City, Limu County.
In Japan, the difference between the so-called cooking schools is only manifested in the way of serving, the order of preparing meals, the cutting method of knives and chicken and fish, but the taste and quality of the dishes themselves are not different. The way of Chinese food used to be like this. Rice is placed in the center of the table, surrounded by small plates filled with dried vegetables or sashimi. Chinese food pays attention to serving rice in small bowls several times (called returning to the pot). This custom began in Kamakura, Japan. When drinking, don't take out the hip flask first, but bring the dining tables first and then take out the wine. After tasting the first course of dining tables and wine, another course of dining tables and wine was served, followed by the hip flask at the back end. This way is commonly known as one supply, two supply and three supply. During the Edo period, Japanese sake production developed greatly, and the form of this kind of rice was gradually established. Start with one meal, then eat, then go to two or three meals, during which wine is served continuously. Today, this diet is still very popular.
meals
In ancient times, Japanese people ate rice. Since the Heian Dynasty, people began to popularize cooking. There is a humorous saying: people in Heian Dynasty are too weak and lose the heroic character of Nara Dynasty, so even rice has become weak. In ancient times, cooking utensils were mostly plain pottery products. Cooking takes a certain time, but plain pottery is not durable, otherwise the tire soil will crack and the rice will be mixed with earthy smell. So the ancient Japanese wrapped rice with thick cloth and big leaves and cooked it in plain clay pots or tried to steam it. The Ping 'an Dynasty made great progress in pottery making. Because the ceramic cooker is coated with a layer of glaze, people don't have to worry about cracking the tire soil. The method of steaming rice, which used to consume both fuel and time, is no longer popular. Pearl rice began to be called porridge to distinguish it from steamed rice. Later, this cooking method became popular, and people called cooking "Fan Ji". Cooking porridge with plenty of water is called porridge. The real porridge was called "soup" at first, and then only the soup with more water was called porridge. I know the Japanese still say "heavy soup" today.
Bibimbap: One of the traditional Japanese foods, it is made by mixing wheat rice and vegetable rice. Japan has been suffering from natural disasters since Nara Dynasty. The court encouraged farmers to grow barley, wheat and Qiao Mai. In fact, ordinary people can only eat millet, Bailey and so on. And the wheat rice is really excellent. During the Edo period, kanto region was rich in all kinds of vegetables and mountain vegetables, and local people used these materials to make bibimbap. Thick porridge is the staple food in Kansai, Japan. Naturally, people living in mountainous areas make full use of the fruits of millet and horse chestnut to make food. In addition to the famous missile town of Shirakawa, Danzhou, Madan and Jizhou still make famous aesculus fruit cakes. Because the fruit of aesculus chinensis is astringent, it must be boiled with alkali before eating, and then rinsed with water before eating. Chestnut rice is a kind of rice cooked with wild chestnuts peeled and other miscellaneous grains, which is difficult for unaccustomed people to swallow. In addition, there is bibimbap with sweet potatoes mixed with miscellaneous grains. This kind of rice is often made of sweet potato as the main raw material, with only a little added.
Sekihan's name appeared in the late Kamakura period (1mid-4th century), and the Muromachi period was very popular in the society. Early Sekihan was made of red beans and glutinous rice. The pine ear rice eaten in the basin is also from Sekihan, although it is not red.
Soup-soaked rice and tea-soaked rice: Pour soup into rice and call it soup-soaked rice. Pour tea into rice and call it tea-stained rice. Pour tea into rice and call it water rice. Soaking rice is a very simple way to eat. According to legend, the Japanese shogunate general Ashi ate rice with soup stains. The three-serving, three-juice and thirteen-dish rice provided by Ishiyamamoto Wishing Temple for the evacuated monks also includes soup-stained rice. At that time, the soup-stained rice was probably prepared to adapt to the sticky tongue after drinking. A Japanese folk digest mentioned rice with soup stains. "A big housekeeper has come to a lot of guests, and the host family has entertained them one by one. However, when the last guest arrived, there was no food. The master was very angry and scolded the servant loudly. The servant said, "There is soup. Why doesn't he eat rice with soup stains? "In summer, Japanese people like to eat rice and water. Soak hot rice in cold water to eat. Sometimes some people use ice cubes. The Japanese in Kyoto built an ice room in the mountains and stored ice cubes in the room in winter for use in summer. People in Kamakura are used to using the snow of Mount Fuji, which brings a lot of trouble to people along the way. There is a story in Japan's "Story of the Past and Present": "A fat man with a huge appetite, San Chaocheng, accepted the doctor's advice to go on a diet and only ate water and rice. Because of the increasing appetite, the number of wells for soaking rice has also increased one by one, which surprised the doctors. "Because of the popularity of fried tea, tea soaked rice quickly became popular among people. Tea-stained rice was first initiated by Zen monks in the last years of Kamakura, and it was popularized among the people in the Edo period. Because of the low price of tea, people are used to cooking cold rice with ordinary tea. Hot rice with fine fried tea is delicious. But the former is used for ordinary home-cooked meals.
porridge
Introduction skipped. Legend has it that "a lover of the Ministry of Peace ordered Aguoli to make fun of the guests and only let them drink porridge and eat the thick porridge below." Visible from heian period, Japan, porridge has become one of the Japanese favorite foods. At the end of Meiji, this digestion spread around Kyoto. Those who climb Hiei Mountain in winter morning can hear Kyoto people drinking porridge in the city. Eating porridge in the morning is not only a habit of Kyoto people, but also in Feng Jingen, China (Taibo is an inland island of Seto), Tohoku and Niigata. Since Meiji, with the popularization of education, the habit of eating porridge in cities has gradually decreased. In particular, porridge can't be packed in a box lunch, but rice can be packed in a box lunch. People in Hanoi, Yamato and Jizhou in Japan like to eat tea porridge. Boil the tea powder in a cloth bag, bamboo cage and porridge pot, and sometimes add some broad beans and tea leaves to cook. Farmers often cook a large pot of porridge on holidays, and some people heat porridge on cold rice. Due to the propaganda of the health care department, the habit of eating porridge has gradually changed. In addition to cooking beans and porridge, Japanese in Pingan Dynasty also like to eat taro porridge, as well as chestnut porridge and vegetable porridge.
Vegetables and dried rice: food made from steamed and pounded grains is a good meal, that is, sticky cakes. Ciba is an oval cake offered by the Japanese to the gods. Soak rice and millet in water and mash them into sticky cakes. In fact, this is a primitive way to eat food before fire. Today, a good meal has become a sacrifice to God. However, after the Meiji period, villagers in northeastern Japan still cooked well. According to the investigation of 1968, there is still the habit of using kindness in the deep mountain area of Yamagata Prefecture, Japan.
The method of steaming food and making it into powder has existed since ancient times. Chinese characters call it "smell". The Japanese call it "dried rice". This kind of food is mostly used for travel and military food. Today, only Doumyouji Tsukasa buddhist nun in Hanoi still keeps this snack. Legend has it that Doumyouji Tsukasa in Hanoi is the ancestor of upland rice. Fried rice noodles fell on the mat and were reprimanded by adults. This is because fried rice noodles will attract fleas. In recent years, due to the sharp decrease of barley planting area, it is difficult to obtain barley, and shops have no chance to sell barley.
New Year cake; rice cake
According to our custom, cake is the general name of wheat products, and what the Japanese call cake refers to sticky cake, which is equivalent to kindness.
The granular rice grains are steamed and mashed into rice noodles, and the food made of rice grains is sticky cakes. String sticky cakes together and call them cakes. Sticky cakes are often popular with people who eat rice. In recent years, because sticky cakes can be obtained all year round, many Japanese people no longer pound sticky cakes in the New Year. However, people in rural areas still have to pound cakes, offer sacrifices to the gods and hold funerals for the crown every New Year. Kansai likes to make round sticky cakes, while kanto region likes to make iron sticky cakes.
The mirror sticks the cake and fixes the teeth: the ancient Japanese regarded the mirror as a sacred thing. Therefore, the sticky cakes in the first month should also be made into mirror shapes for God to call mirror worship. On the first day of the lunar new year, in addition to the mirror sticking cake, there are also teeth-fixing sticking cakes to protect teeth. Legend has it that Shuaifa seal in Kofukuji, Nara, made five sticky cakes with three or five liters of glutinous rice after three times of ramming, which shows that this sticky cake is much larger than ordinary sticky cakes. According to the old Japanese tradition, babies should eat sticky cakes 50 days after birth 100 days, so that babies can have good teeth in the future. In the first month, a sticky cake will be placed on the baby's forehead for good luck, commonly known as "wearing sticky cakes".
Mirror sticky cakes are often pounded into red and white. Now we use additives, and previously we used adzuki beans and Redmi. During World War II, after the import of Indian rice was banned, Redmi, which made sticky cakes, was hard to get, which brought a lot of inconvenience to people.
According to Japanese tradition, a special ceremony is held on the third day of marriage. During the Heian Dynasty, people often smashed cakes to celebrate. Before the war, the old family held a "house inspection" ceremony on the second day of the wedding ceremony. At this time, the husband's family must arrange sticky cakes to entertain their newlyweds. After the war, the wedding style of honeymoon abroad prevailed, so these traditional customs gradually disappeared.
Since ancient times, the Japanese have had the custom of making adzuki bean paste cakes in 65438+ 10. This sticky cake is called Haizi sticky cake. Through this ceremony, people thank the gods for blessing pigs to have more piglets. In addition to Haizi cake, there are grass sticky cakes. Grass sticky cakes include aesculus sticky cakes, camellia sticky cakes, cherry sticky cakes and so on. In addition, frozen sticky cakes are famous products in cold areas such as Northeast Japan and Nagano. In the past, Japanese people in Kansai used to eat frozen sticky cakes made by Shengwei Temple in Guanmian Mountain. The sticky cake is ready and sent to the city for sale. Because this sticky cake is easy to preserve, some Japanese still like to eat frozen sticky cakes today.
Flour products
Flour is the raw material for making Japanese noodles. There are many kinds of noodles in Japan, such as Nagoya lasagna, cold noodles eaten in summer and watered. As thick as a little finger, a bowl can only hold one noodle. In addition, dried noodles are easy to store. One of the most outstanding representatives is vermicelli. Noodles made of slightly processed noodles are more famous. In addition, five-color dried noodles are also famous.
After the war, noodle soup in China was very popular. Buckwheat in Tokyo refers to this noodle soup. Rural noodle restaurants in Miyazaki and Nagano suburbs only sell noodle soup. Because this kind of fast food noodles saves time and money, Japanese people who do small business like it best.
Noodles in soup, like jiaozi and wonton, is a popular China meal after the war. Instant noodles are pasta made from vacuum-dried noodle soup. Nowadays, instant noodles have become the main food for Japanese workers and students at night.
After the war, bread has also become one of the foods that Japanese people often eat. Nowadays, the bread eaten by Japanese people is made of white flour mixed with salt, oil and yeast, fermented and baked. At first, American sweet bread with cream was very popular. Bread originally made by the Japanese belongs to this category. This year, influenced by Europe, the bread made is no longer sweetened. European bread with a slightly salty crust began to be welcomed by the Japanese.
The pronunciation of Japanese bread was introduced from Portuguese. At the end of Edo, the French came to Nagasaki and opened the first bakery. Kimura, a bakery in the third year of Meiji, opened in Tokyo. Kimura shop later invented bread with stuffing. At that time, the Japanese only ate bread as a snack, and the status of rice as a staple food was very stable. At one time, stuffed bread and dry bread became dry food used by the army. During the Meiji and Taisho periods, the Japanese began to eat bread. Because it had to be dipped in jam and butter, and there was little butter at that time, it was not popular. During the First World War, that is, in the middle of Taisho, there was a staple food bread fever in Japan. But it soon recovered. After World War II, the Japanese began to live on bread.
Steamed bread is the staple food of China people. Muromachi period (1mid-9th century) spread to Japan. It is said that China Renlin, who lives in Nara, passed this recipe on to the Japanese. Later, Lin's descendants moved to Muromachi, Kyoto, and became the ancestor of the tiger house full of houses. Later, he moved to Edo and became the ancestor of Yanlai Steamed Bread Shop. Like bread, steamed bread has gradually changed from staple food to snacks.
China's jiaozi Station was introduced into Japan. Jiaozi eaten by Japanese people is mostly minced meat, green onions or leeks.
tofu
Tofu is the king of bean products. Legend has it that it was invented by Han people in China 2200 years ago. According to documents, tofu began in the late Tang Dynasty and the Five Dynasties (9- 10 century). In ancient times, the Japanese called tofu a "white wall". Women call it "Bi". In Japan, there are many ways to eat tofu. You can eat it raw or cooked, or you can dip it in soy sauce and mix it with sesame seeds. You can also mash tofu, add chopped sesame seeds and eggs, and then steam it into pieces of "sesame tofu" and "miscellaneous tofu" (vegetarian dishes fried with tofu, eggs and vegetables).
About ten years ago, tofu was made in the mountainous area of Kochi Prefecture, Japan during the sacrificial ceremony and the first month. It's a 40-minute drive from there to Osaka's western potential. In this area, residents take turns making tofu. Today, ten years later, tofu can be bought in any grocery store in Japan.
Cut tofu into thin slices, control water to dry, and dry to make dried tofu, which is called "six strips" in Japanese (sometimes called velvet antler). Japanese people must have six rules when cooking vegetarian dishes. Sometimes six pieces are cut into filaments instead of wooden fish fillets. In winter, tofu is frozen outdoors into frozen tofu, which the Japanese call "overnight freezing". Frozen tofu has a special taste when cooked. In addition, the frozen tofu frozen outdoors for many days is piled on the ice to make the ice in the tofu tissue fully expand, then the ice is melted with warm water, and then the tofu is air-dried. The Japanese call this kind of tofu "Takano Tofu". Legend has it that this kind of tofu was discovered by a monk named Juehai in Gao Yanei in the12nd century. Later, high-leaf tofu was made from Keya Mountain to Katsura Mountain. The method of making Takano tofu gradually spread from Feng Jingen to Nagano Prefecture in eastern Japan. In recent years, Japan's frozen factories can make wild tofu all year round, and natural frozen tofu is almost extinct. Many Japanese believe that Takano Tofu is a specialty of Japan. But there is a custom of making frozen tofu in northern China. It can be seen that the technology of making frozen tofu was introduced into Japan from China.
Bean curd skin is also one of Japanese favorite bean products. Pour the soybean milk into the pot and cook it with slow fire. Soon there will be a layer of something similar to milk skin on it, which will become tofu skin with a gentle touch of bamboo. Wet tofu skin is called raw tofu skin, and dry tofu skin is called soup tofu skin. The stick is yuba. The nutritional value of bean curd skin is very high, and a pot of soybean milk can be read as a book. Because the sugar is getting stronger and stronger, the bean curd skin cooked at the back is impure in color and tastes sweet. The Japanese humorously call tofu skin "mother-in-law's face" because there are many wrinkles on the surface of tofu skin, just like the face of an old woman. It is a delicious Japanese dish to dip the bean curd skin in the soy sauce of the mountain rain vegetable. Yuba is an essential raw material for vegetarian dishes. The price of yuba is relatively high in Japan, and it is also a common seasoning for beer.
In addition to tofu skin, Japanese people also like to eat vermicelli (called spring rain in Japanese) and vermicelli. In addition, Japan imports rice flour from Taiwan Province Province every year, and the Japanese are used to frying minced meat with rice flour.
Agar taro cake
Agar is a carbohydrate. Different from tofu, the protein will not change after freezing, and the frozen agar will return to its original state once it is thawed, which is different from high-leaf tofu. The production conditions of agar are unique. Put the agar outdoors at night and freeze the water in the agar into ice. During the day, let the water in the agar under direct sunlight fully melt. Taking zero as punctuation, the temperature of agar production must fluctuate between five degrees above zero and five degrees below zero, so it is difficult for ordinary cold storage to meet the production requirements. However, the climatic conditions in winter in many parts of Japan can meet these requirements, so those areas have become the producing areas of agar. . Among them, the famous producing areas are the mountainous areas in the northern part of Osaka Plain, Huina County in Gifu Prefecture, Chajiao County in Nagano Prefecture, etc. The main raw materials of agar are cauliflower and other red algae and brown algae produced by Izu in Bai Bin.
During the autumn dew, the raw materials for making agar are dried outdoors. In severe winter, the dried raw materials are filtered by a sieve and then cut into pieces as needed. Cold weather outside, the ice cubes were melted by the sun and dripped into the ground in the cold weather that formed ice the night before. After three days of repeated freeze-drying, the water in the agar was completely lost and a batch of high-quality agar was made. Workers are most afraid of cloudy days during drying, because cloudy days directly affect the quality of agar.
In Japan, agar is mainly used to make mutton soup and jelly. Agar is often used in Japanese Chinese restaurants, and sometimes it can be used instead of high-grade bird's nest. Cut the leftovers left over from the cold weather, color them properly, and press them into thin slices like laver, which becomes Mishima laver. This kind of laver is the characteristic of agar producing area in Mishima Prefecture, Osaka Prefecture. Ancient Japanese Buddhist vegetarian dishes were commonly used. At present, only Shikoku and parts of Kyushu still have the habit of eating Mishima seaweed. Therefore, apart from Mishima, there are almost no special factories in Japan to produce Mishima laver.
Frozen taro cake is called frozen taro cake, just like agar. In the past, Japanese New Year's Eve, especially when cooking black beans with sugar, must have frozen taro cakes as ingredients. In addition, it is often used when making vegetarian dishes. Nowadays, the habit of eating frozen taro cakes has basically disappeared. Because the frozen taro cake feels soft, young mothers in Kansai today like to use it to bathe and rub their babies.
Fish cakes and fish rolls
Fish cakes and fish rolls are also foods that Japanese people often eat. There are many kinds of fish cakes and fish rolls, such as square steamed fish sweet potato cakes and Ge Fen fish cakes with no padding underneath, fish rolls wrapped in wheat bran, fried Satsuma fried fish cakes and sliced fish cakes. Fish cake sausage came out in recent years. Sendai, Odahara and Fuji are all famous producing areas.
Fish cake is made by mixing salt with fish. After heating, the protein in fish is solidified by the dissolution of salt, which is very elastic. If the freshness of raw fish is poor, the elasticity of fish cakes and fish rolls is also poor. Japanese people generally use sand fish as raw material, while northern Japan is used to using bighead carp as raw material. Hard fish and tuna thieves far from seafood are the raw materials for making fish cake sausages.
Pickled products and dried salted fish
Dried salted fish is one of the foods that Japanese people often eat. Marinate the fish eggs with salt, then dust off the salt, and the fish eggs fall off each other. Press the main fish eggs with stones, then uncover the stones and dry them. After repeating this for 20 days, the dried salted fish is ready. In Japan, the dried salted fish produced in Nagasaki is the most famous. This dried caviar is also preserved in Akita, Shizuoka and Wakayama.
There are many kinds of pickled products in Japan. Stir fish and animal viscera with salt. Salt itself has antiseptic effect, and pickled food can be preserved for a long time. Japanese people are used to pickling hard fish, thick fish, trout intestines, eggs, cuttlefish, sea urchins, sea cucumbers, salmon, abalone and oysters.
Fish soy sauce produced in Akita, Japan is also famous. Marinate pike and sardine 1-2 years with salt to dissolve them in salt water. What smells like fish is the best. In addition to catfish and sardine soy sauce, Japan also produces cuttlefish soy sauce (Hokkaido), clam soy sauce and oyster soy sauce.
Salted vegetables
Pickled vegetables and dried products are foods made by human beings with the most primitive processing methods. China, Shikoku, Kyushu, kanto region and Tohoku are all well-developed in kimchi production technology. Nowadays, Japanese people pickle ready-to-eat pickles with 2-3% salt. For the salt that needs long-term aging, use 10-20% salt. Before pickling pickles, it is usually necessary to dry the materials first, so that the water inside the materials can be fully volatilized. There are many materials for pickles. Besides Chinese cabbage, green vegetables, cherry blossoms, cauliflower, radish and turnip are also good materials for making pickles.
Dried plums are also a kind of pickles. This pickle is characterized by fully retaining the sour taste of plums. Plum was originally a temperate plant, and the fruit produced by crossing with apricot was cold-resistant.
The bran soaking method is to decompose the protein of grain bran, and then make full use of lactic acid fermentation to give full play to the fresh flavor of kimchi. Its representative is the famous Zean dyeing. Zean was a famous monk in the Edo period in Japan. Legend has it that he invented Zean stain. There are many kinds of corn stains in Yi Shi. In addition, the mountain waterlogging and river waterlogging in Satsuma have a unique taste because of fermentation.
In order to ferment pickled materials quickly and increase the sweetness of pickles, peppers are usually used. The Japanese use pepper when pickling eggplant, turnips and peppers. However, distiller's grains and rice wine are widely used in Nara, Koukou and wasabi. There are quite a few kinds of vegetables and pickles pickled with soy sauce. Most of the sauce stains of mountain pepper celery produced in Danbobai, Japan are shipped to Kyoto for sale. In addition, pine nuts collected in autumn are marinated in soy sauce for a day or two, so pickles are also excellent.
locust
Grasshoppers are pickled products. Put the rice in the fish's stomach, press it with stones and let it ferment naturally. Starch in rice is decomposed into acidic substances in the process of transforming into glucose and lactic acid, which plays a role in seasoning and antisepsis, and can be eaten when it is fully mature. The Japanese call this style "fish with rice". People in Southeast Asia also use it to preserve river fish. Thais call "fish with rice" "smelly fish".
According to China literature, as early as the 1st century AD and the early Han Dynasty, grasshoppers became famous products in long-term river basins. The word "Zhu" should have been written by me, and the simplified word "Tetrix" was used before. The grasshoppers in ancient China were only good. In ancient Japan, grasshoppers generally used squid and fragrant fish instead of carp. Later, China people made herring and other fish as well as pork, goose, duck, sparrow, shellfish and shrimp into grasshoppers. The Song Dynasty was the heyday of grasshopper control. After entering the Ming Dynasty, it gradually declined. By the middle of Qing dynasty, it was almost extinct. Today, only Miao people living in mountainous areas still keep the habit of being grasshoppers.
The oldest extant document in Japan originally recorded grasshoppers in the Pension Order (7 18). In addition, records of true grasshoppers can also be found in the wooden slips unearthed at the site of Pingcheng Palace. After entering the Heian Dynasty, the species of grasshoppers gradually increased. Besides salmon, fragrant fish, sardines and shells, pork and venison can also be used to make grasshoppers. The method of making grasshoppers in ancient Japan is not clear, but according to the situation of making grasshoppers in Japan near the river today, we can infer the method of making grasshoppers in that year: first, marinate the fish with salt, then fully stir the rice, salt and fish, put them into grasshopper barrels (formerly grasshopper bottles), and press stones on them, which will produce a lot of acidic substances when they mature.
Today, according to the distribution of grasshoppers in Japan, there are three kinds of rice balls, turpentine (with vinegar-flavored meals such as vegetables, eggs and fish) and purple vegetable rolls. In principle, rice balls are made in restaurants, while the latter two are made at home. Grasshoppers cooked in western Japan are characterized by strong fish flavor, while those in the east are characterized by many dishes, usually vegetarian stuffing. Okayama and Kyushu rural areas in Japan have always been famous for their luxurious materials. In addition to seaweed produced by shallow grass, seaweed rolls are made of kelp or fresh seaweed in some areas.