Seaweed such as (sea mustard seaweed) and (dried laver) are also used. Seaweed collecting is the process of collecting, drying and pressing seaweed. Agarose is a polysaccharide extracted from marine algae and red seaweed. They may be flowers, plants, shrubs, trees, moss, lichen, fern, algae, seaweed or fungus. They are sometimes served on edible seaweed, such as brown algae. The deepest living seaweed are some species of red algae. Foods containing iodine include cod, oysters, shrimp, herring, lobsters, sunflower seeds, seaweed, and mushrooms. It included elaborate illustrations of seaweed and marine algae on folded leaves. Representative main dishes in Jeju cuisine are porridge made with fish, seafood, seaweed, or mushrooms. Alginate is the most copious marine natural polymer derived from brown seaweed. It is served with traditional condiments such as sea salt, candlenut, seaweed, and limu. He found that glutamate was responsible for the palatability of the broth from "kombu" seaweed. It also eats carrion, berries, seaweed, and insects and other small invertebrates. Agar is a gelatinous substance derived from seaweed. They also possess notes of iodine, seaweed and salt.