Sea Fungus

Also known as Kaikin [海菌]

"Sea fungus, sometimes called Kaikin, is a type of ocean byproduct that many Ooshiman use. There are two main types of Kaikin: the spongy Nori, which is pressed into sheets, and the more hairlike Kombu, which is often pickled. I've always found it interesting how Humans will use anything they get from the Sea, since its Master is not so kind."
---Excerpt from Jun Noshimori's 'The Gastronomist's Handbook'

Properties

Material Characteristics

Kaikin is a fungus that has a distinctly-slimy feel to it when taken out of the water. Due to its nature of wrapping itself around dead coral, sometimes it possesses a transparent or white color so it blends in with it. Some other types, however, are found with a deep black color, allowing it to blend in with the depths of Sea of the Styx.

Since it is seen as a fishing byproduct, it is mostly found as residue on objects pulled from the sea; depending on its appearance, each is given its own unique name.

Geology & Geography

Kaikin is found exclusively in the depths of the Sea of the Styx, and is often caught unintentionally by fishers. It is unknown where these fungus grow, but scientists estimate that they grow near dark, high-pressure sea vents.

Places such as The Stygian Trench are likely prime locations to find sea fungus, but it is impossible to fish for fungus there due to its treacherous waters.

Distribution

Trade & Market

Kaikin, due to it only being available from the sea, is seen as a luxury item, even though many fishers see it as a byproduct. This is due to the nature of sailing in the treacherous oceans, and the low guarantee that a large shipment is possible. As such, restaurants that use these materials are often high-class establishments, mostly those in Ooshima.

Despite its luxury status, it is a common foodstuff in Ooshima, as it is used in many different types of traditional dishes-- what this means, however, is that some food types are only made for cultural events. Kombu is the most easily-available type of kaikin, as it is likely found in more shallow waters; nori, however, is rarer, but mostly because of its process for creating sheets of it.

In the case of sushi that uses nori, its salty-savory hints allow a pinch of flavor to often-flavorless rice and the relatively-bland fish of the lakes and rivers.

Type

Organic

Value

50,000 Credits per kilogram

Rarity

Uncommon

Taste

Salty (Nori), Savory (Kombu)

Color

Transparent, white, or black