Umami Tamago Sauce Introduction
"Seaweed Egg Sauce" is a product made from successfully cultivated seaweed, processed into a refined form. It is highly nutritious, earning the nickname "Egg" (as eggs in Japanese, or "tamago," are known for their high protein content). Seaweed is a typical and large type of brown algae that grows in the ocean; these organisms thrive in water or damp environments, with some being unicellular and others multicellular. Seaweed is a multi-cellular brown algae, mostly marine, which, in addition to chlorophyll, also contains a significant amount of fucoxanthin. According to relevant literature, the nutritional components of seaweed include proteins, fats, ash, carbohydrates, iodine, iron, calcium, magnesium, arsenic, sodium, phosphorus, potassium, and other trace elements, making it a great aid for smooth metabolism in the human body. Seaweed is rich in fiber and mineral elements, which are beneficial for weight loss, lowering cholesterol, preventing the absorption of toxins, alleviating constipation, preventing colorectal cancer, cardiovascular diseases, and maintaining blood sugar balance among chronic illnesses. The primary function of seaweed mineral products is to supplement the trace metal elements that the human body needs. The Compendium of Materia Medica records that kelp has properties of softening hardness, promoting diuresis, and alleviating inflammation; it is used to treat edema, goiter, phlegm nodes, and thyroid swelling. The seaweed sauce has also passed inspection by the Food Industry Research and Development Institute, so it can be consumed with peace of mind. It has an excellent flavor and can be used as a dressing for noodles and rice, spread on toast, or for seasoning dishes.
