jellyfish not thought of as food in western countries, are valued as such in the Orient. Only some species yield edible matter, and of these Rhopilema esculenta is a good example. Discs taken from the umbrella part are dried, then marketed to be soaked, cut into strips, and scalded before use. This preparation causes the strips to form curls, the texture of which is described as ‘tender, crunchy and elastic’. The curls may be served in a dressing of sesame oil, soy sauce, vinegar, and sugar. Miang maeng kaphrung is a Thai dish of jellyfish and green leaves.
