An abundance of marine life flourishes in the pure waters along central Japan's rocky Pacific coast. Prized as a specialty of the region, Ise Arame grows wild in deep tidal pools at the ocean's edge. In late summer, local fishermen wade out to gather the young, tender plants at low tide, or dive into shallow water to cut the Arame from its hold-fasts. The wide leaves are finely shredded and cooked down in their own juices, then naturally sun-dried.