Abstract
Konbu, an edible seaweed, was boiled with 8 different types of vegetable (spinach, crown daisy, burdock, radish, tomato, eggplant, asparagus, and cauliflower). The residual ratio of konbu, breaking strength, amount of Ca and settling volume in water were measured, and tissue morphology was observed. The release of Ca from the konbu surface was found to be related to the softening of the konbu. Significant changes in tissue morphology were observed using toluidine blue staining.
