Umi no Tamago Sauce Introduction
The "Seaweed Egg Sauce" is a product made from seaweed that has been successfully cultivated by the establishment. It is highly nutritious, earning it the reputation of "egg" (as "tamago" refers to eggs in Japanese due to their high protein content). Seaweed is a typical and large type of brown algae that grows in the ocean. Algae can live in water or moist places, with some being single-celled and others multi-celled. Seaweed is a multicellular brown algae, largely found in marine environments. In addition to chlorophyll, it also contains a significant amount of fucoxanthin. According to relevant literature, the nutritional components of seaweed include protein, fat, ash, carbohydrates, iodine, iron, calcium, magnesium, arsenic, sodium, phosphorus, potassium, and other trace elements, making it a great aid for smooth metabolism. Seaweed is rich in fiber and mineral elements, and has benefits such as weight loss, lowering cholesterol, preventing the absorption of toxins, preventing constipation, reducing the risk of colorectal cancer, cardiovascular diseases, and maintaining blood sugar balance for chronic illnesses. The main function of seaweed mineral products is to supplement the trace metal elements needed by the human body. "Compendium of Materia Medica" mentions that kombu has soft hardness, promotes water movement, and has anti-inflammatory properties; it is used to treat edema, goiter, phlegm nodules, and thyroid swelling. The seaweed sauce has also passed inspections by the Food Industry Research and Development Institute, ensuring its safety for consumption. It has a great flavor and can be used as a sauce for noodles and rice, spread on toast, or as a seasoning for cooking.
