Sponge
Like cnidarians (jellyfish, etc.) and ctenophores (comb jellies), and unlike all other known metazoans, sponges' bodies consist of a non-living jelly-like mass (mesoglea) sandwiched between two main layers of cells. Cnidarians and ctenophores have simple nervous systems, and their cell layers are bound by internal connections and by being mounted on a basement membrane (thin fibrous mat, also known as "basal lamina"). Sponges have no nervous systems, their middle jelly-like layers have large and varied populations of cells, and some types of cells in their outer layers may move into the middle layer and change their functions.
Jellyfish as food
Jellyfish salad, a popular dish in some areas of Asia, may be prepared using cold marinated jellyfish that is thinly sliced. Some Asian airlines serve jellyfish salad as a part of their airline meal fare. Jellyfish sushi is consumed in Japan. In Thailand, a crunchy style of noodle is produced using jellyfish. The Japanese company Tango Jersey Dairy produces a vanilla and jellyfish ice cream. The ice cream is prepared using Nomura's jellyfish ("Echizen kurage" in Japanese), and involves soaking cubes of the diced jellyfish in milk. It has been described as "slightly chewy." Another reaction to the 2009 Japanese Nomura's jellyfish bloom, students in Obama, Fukui designed a Nomura Jellyfish powder to be used to make caramel sweets as part of a NASA-designed food safety management system established in the school.