Umami Egg Sauce Introduction
"Umi no Tamago Sauce" is a product made from the successfully cultivated kelp. Its rich nutritional value has earned it the reputation as "Tamago" (the Japanese term for eggs, due to its high protein content). Kelp is a typical large brown algae that grows in the ocean; these algae can live in water or damp areas, with some being unicellular and others multicellular. Kelp is a type of multicellular brown algae, mostly marine, containing not only chlorophyll but also a large 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 an excellent aid for smooth metabolism. Kelp is rich in fiber and minerals, which helps with weight loss, lowering cholesterol, preventing the absorption of toxins, preventing constipation and colorectal cancer, cardiovascular diseases, and maintaining blood sugar balance, among other chronic diseases. 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 kombu has softening, water-moving, and anti-inflammatory properties; it is mainly used for treating edema, tumors, phlegm nodules, and thyroid swelling. The kelp sauce has also passed inspection by the Food Industry Development Institute, ensuring that it is safe to consume. It has an excellent flavor and can be used in noodle dishes, rice, or as a seasoning for toast and other dishes.
