Seaweed modernity: Empire, state, and the Sino-Japanese relations

Abstract

Seaweed, which had long been adopted by traditional Chinese medicine in the treatment of inflammation and tumorous swelling, became a marine crop with increased political and economic importance in early 20th century China. Chinese consumers and manufacturers embraced a global discourse spread from Japan and the West that highlighted the dietary and industrial values of seaweed and its extracts. Chinese elites also identified the social value of seaweed in reducing nutrition disparities between coastal and inland China. The global circulatory processes of seaweed knowledge co-existed with the continued Japanese imperialism and growth of Chinese nationalism in the first half of the 20th century, which led to periodic boycotts of Japan-imported seaweed or increases in the tariffs levied on them. From the 1930s, the Kwantung Marine Productions Experimental Station based in Dalian began cultivating Laminaria Japonica, a type of brown seaweed, along the Yellow Sea in southern Manchuria. At the heart of this colonial scientific program was an attempt to mitigate Chinese nationalist sentiment with the “homegrown” marine products, overcome Japan’s wartime shortage of raw materials, and enhance the self-sufficiency of Manchuria following the outbreak of the Asia Pacific War.