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1. This is made by washing the laver very thoroughly, first in sea water, then in fresh water, and wringing it absolutely dry.
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2. It is then put into a pan with sea water or salted water and simmered for several hours-in summers it takes longer to cook than in winter.
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3. When drained, the pulp can be kept for weeks, and it is in this state that it is offered for sale.
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