Sea Egg Sauce Introduction
"Umami Seaweed Sauce" is a product made from seaweed that has been successfully cultivated by the manufacturer. It is highly nutritious and is praised for its characteristics similar to "tamago" (the Japanese term for eggs, known for being rich in protein). Seaweed is a typical and large brown algae that grows in the ocean; it can live either in water or in damp environments, with some being unicellular and others multicellular. Kombu, a type of brown algae, is predominantly marine and not only contains chlorophyll but also a large amount of algin. According to relevant literature, the nutritional components of kombu include protein, fat, ash, carbohydrates, iodine, iron, calcium, magnesium, arsenic, sodium, phosphorus, potassium, and trace elements, making it a great helper in promoting smooth metabolism. Kombu is rich in fiber and mineral elements, contributing to weight loss, lowering cholesterol, preventing the absorption of toxins, and reducing risks of constipation, colon cancer, cardiovascular diseases, as well as maintaining blood sugar balance against chronic diseases. The primary function of kombu mineral products is to supplement the body's required trace metal elements. The "Compendium of Materia Medica" records that kombu possesses soft hardness, promotes water metabolism, and has anti-inflammatory properties; it is used to treat edema, scrofula, phlegm lumps, and goiter. The seaweed sauce has also passed inspection by the Food Industry Research and Development Institute, so it is safe to consume. It has an excellent flavor and is great for mixing with noodles and rice, spreading on toast, or as a seasoning for dishes.
