Nanao Bay in Noto, the main production center, is blessed with a splendid environment for the growth of sea cucumbers; it is rich in clean meltwater flowing from the surrounding mountains, and in the planktons that sea cucumbers feed on. Sea-cucumber fishing is done using nets or by women free divers. The two types of sea cucumbers collected are the red type and blue type The former, in particular, is a delicacy. Its flesh is eaten with rice-vinegar dressing. Its intestines are salted and fermented for shiokara or konowata. Its ovaries are salted and dried to make kuchiko. These are all popular as an accompaniment to sake.