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Jellyfish as food
Some species of jellyfish are edible for human consumption and are used as a source of food and as an ingredient in various dishes. Edible jellyfish is a seafood that is harvested and consumed in several Asian and Southeast Asian countries, and in some Asian countries it is considered to be a delicacy. Edible jellyfish is often processed into a dried product. Several types of foods and dishes may be prepared with edible jellyfish, including salads, sushi, noodles, main courses and even ice cream. Various preparation methods exist.
==Edible jellyfish==
In China, some species of jellyfish in the Rhizostomae order caught in coastal areas have been utilized as a source of food and ingredient in Chinese cuisine for over 1,700 years.〔 Blue jellyfish (''Cyanea lamarckii''),〔 Cannonball jellyfish (''Stomolophus meleagris'')〔〔 and Jelly Blubber (''Catostylus mosaicus'')〔〔 are edible species of jellyfish. Of note is that when live, the Cannonball Jellyfish contains toxins that can cause cardiac problems in humans and animals. ''Rhopilema esculentum''〔 and ''Rhopilema hispidium'' are edible jellyfish, and are the most common ones consumed in China, Japan and Korea.〔 Additional edible jellyfish species include ''Aurelia aurita'', ''C. orsini'',〔 ''Dactylometra pacifica'', ''Hispidium spp.'', ''Lobonema smithi'', ''Lobonemoides gracilis'' and Nomura's jellyfish (''Stomolophus nomuria'').〔 Desalted ready-to-use jellyfish are low in calories and contain hardly any fat, about 5% protein and 95% water.〔 They do not have much flavor, and may be used to add additional texture and mouthfeel to various dishes.〔 In some areas of Asia, jellyfish is "associated with easing bone and muscle pain."〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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