Jellyfish as food jellyfish, which may utilize salt curing to accomplish this, creating a dried finished product. Some commercially processed edible jellyfish are purveyed in dried sheets. The process of producing dehydrated jellyfish typically includes the removal of the tentacles prior to drying, because the upper dome area of the marine animal is the part typically used for cooking. Jellyfish deteriorate rapidly at room temperature so processing starts soon after they are caught. The bell is separated from the dangling oral arms and both are washed in seawater before being scraped to remove the gonads and mucus. Dehydration is traditionally undertaken by sprinkling
Nomura's jellyfish resource. The Japanese company Tango Jersey Dairy produces a vanilla and jellyfish ice cream using Nomura's jellyfish. Consuming echizen kurage is potentially dangerous if the toxic part is not thoroughly cleaned and cooked. One study sought to use the mucin of the Nomura’s jellyfish to treat joint disease such as osteoarthritis. Like many invasive species, such as the cane toad, a simple solution is to take the species and convert them into fertilizer. Another study aimed at using an aqueous menthol extract of dried medusa to inhibit the growth of weed seedlings when added to soil. Nomura's jellyfish The diameter