Umami Egg Sauce Introduction
"Umami Egg Sauce" is a product made from kelp cultivated by the producer itself, and due to its rich nutrition, it is renowned for its "egg" reputation (as eggs are called "tamago" in Japanese due to their high protein content). Kelp is a typical and large brown algae that grows in the ocean, living in water or moist areas, with some being unicellular and others multicellular. Kelp, being a multicellular brown algae, is mostly found in marine environments; in addition to containing chlorophyll, it also possesses a significant amount of fucoxanthin. According to relevant literature, the nutritional components of kelp include protein, fat, ash, carbohydrates, iodine, iron, calcium, magnesium, arsenic, sodium, phosphorus, potassium, and other trace elements, making it a great helper for smooth metabolism. Kelp is rich in dietary fiber and mineral elements, which can aid in weight loss, lower cholesterol, prevent the absorption of toxic substances, and help prevent constipation, colorectal cancer, cardiovascular diseases, and maintain blood sugar balance, among other chronic illnesses. The main function of kelp mineral products is to supplement the trace metal elements required by the human body. The "Compendium of Materia Medica" records that kelp has soft and firm properties, promotes water flow, and has anti-inflammatory functions; it is used for treating edema, scrofula, phlegm lumps, and goiter. The kelp sauce has also passed inspection and testing by the Food Industry Research and Development Institute, so you can consume it with peace of mind. It has an excellent flavor that can be used for mixing with noodles, rice, spreading on toast, or as a seasoning in cooking.
