Jellyfish most are nowhere near that large). They have a moderately painful, but rarely fatal, sting. The increasingly common giant Nomura's jellyfish, "Nemopilema nomurai", found in some, but not all years in the waters of Japan, Korea and China in summer and autumn is another candidate for "largest jellyfish", in terms of diameter and weight, since the largest Nomura's jellyfish in late autumn can reach in bell (body) diameter and about in weight, with average specimens frequently reaching in bell diameter and about in weight. The large bell mass of the giant Nomura's jellyfish can dwarf a diver and is nearly
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