In Japan surrounded by the ocean, seaweed has been widely eaten since ancient times as seaweed together with young cloth, kelp etc. together with seafood, it is called seafood for the sea. In the record remaining in history, on February 6th of the first year of Daisuke (701 AD) Emperor Bunmu decided the law called Taiku Ryoju in a kind of tax called "Tone" (Mitsuri) by the name of the then laver I have a certain "vinegar". Besides seaweed, 7 species of seaweed were tone, but of which the seaweed is the most expensive one. It seems that things collected as tones were prized as noble food. At that time I was collecting things of natural native origin.Since the Edo era, it began to cultivate artificially and commercialization progressed, and it grew into a food that can not be missed as a famous product of Edo. Since the ecology of paste was unknown at that time, farming relied heavily on experiences and intuition, and quantity and quality were unstable. With the elucidation of the ecology of glue by Dr. Baker, a British algologist in 1949, aquaculture technology developed and stable glue became able to be produced.When entering the Meiji era, it became popular as a traditional taste indispensable to the table. And, after becoming a Showa era after the Taisho era, being distributed to the mountains in various parts of the country by the wartime food distribution control regulation became the cause of spreading the laver more nationwide as the taste of the masses. In addition, not only in Japan today in Heisei after the Showa era, consumption of seaweed spread widely to overseas. Today, 10 billion pieces of laver are produced annually.