A polysaccharide mucilage (similar to carrageenan), made from the seaweed gloiopeltis, which is harvested from natural populations in Japan.
To prepare cut up 6g funori (the web is tan to orange-brown in color). Soak in 200cc (just shy of one cup) water overnight. Cook this mixture in a pan over low heat until the seaweed is dissolved, Do not boil. Cool. Strain the solution through a Japanese silk strainer or a cotton cloth. The solution will be light drab tan in color and feel "slimy". Store in refrigerator when not in use. Warm up prior to use.
Sold in 50 gram sheets