The proper name of this seaweed is tsuruarame. In Japan, it only grows on the Japan Sea coastline. It is characterized by its zigzag-shaped large green leaves, and grows at a depth of 1~20 meters, particularly in rocky places that are hit hard by waves. The harvesting season is from January through May. In Noto, this seaweed is eaten raw in the high season, and dried for consumption in other seasons. The raw kajime is glutinous and has a pleasant, distinctive texture. When dried, it is not very glutinous and easy to eat. In Noto, it is used in various dishes such as sake lees soup and a fried tofu dish. It contains many nutrients, including iodine, calcium and iron.