Tsushima Province: Illustration of Sea Cucumber Harvesting and Illustration of Sea Cucumber Processing

Tsushima Province: Illustration of Sea Cucumber Harvesting

There are multiple methods for producing raw sea cucumbers, dried sea cucumbers (iriko), kinko (dried sea cucumber), and sea cucumber intestines (konowata). Although they are produced from the shores and islands of the Imperial Realm, they are extremely rare in China and are said to be highly prized. When fishing in the open sea, one attaches a net to the stern of the boat and sails, and they enter naturally. To catch those attached to rocks on the seabed, one pours sea cucumber juice or whale oil onto the water's surface, which makes the bottom of the water transparent and visible, and then scoops them up with a scoop net.

Tsushima Province: Illustration of Sea Cucumber Processing

To produce dried sea cucumbers (iriko), remove the three strips of intestines from the center, place them in an empty pot, and boil them over a strong fire for a day and a night. Then, take them out, wait for them to cool, string them together, and dry them. Those skewered on bamboo and dried are called skewer sea cucumbers. For sea cucumber intestines, the removed konowata are washed several times in saltwater and preserved by mixing with salt. Those that have a glossy,芡-colored appearance resembling amber are considered high quality. Those with a dark color are inferior.

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