Box jellyfish box-like bell, from which its name is derived. From each of the four lower corners of this hangs a short pedalium or stalk which bears one or more long, slender, hollow tentacles. The rim of the bell is folded inwards to form a shelf known as a velarium which restricts the bell's aperture and creates a powerful jet when the bell pulsates. As a result, box jellyfish can move more rapidly than other jellyfish; speeds of up to per minute have been recorded. In the center of the underside of the bell is a mobile appendage called the manubrium which
Jellyfish this way retain 7–10% of their original weight, and the processed product consists of approximately 94% water and 6% protein. Freshly processed jellyfish has a white, creamy color and turns yellow or brown during prolonged storage. In China, processed jellyfish are desalted by soaking in water overnight and eaten cooked or raw. The dish is often served shredded with a dressing of oil, soy sauce, vinegar and sugar, or as a salad with vegetables. In Japan, cured jellyfish are rinsed, cut into strips and served with vinegar as an appetizer. Desalted, ready-to-eat products are also available. Pliny the Elder reported