Kajime is a type of seaweed belonging to the kelp family that is distributed in the Pacific Ocean side of central Honshu and northern Kyushu.
The uniquely developed processing method makes the seaweed very sticky and delicious.
【How to enjoy Kajime】
・Kajime soup(Cooking time about 1 minute)
①Put 20g of miso in a bowl.
⓶ Add 150cc of boiling water and stir well.
③ Add about 15g of Kajime and a little chopped green onion.
④ Stir and it's done.
・Kajime tossed with green onions
Mix 100g of Kajime, 43cc of mentsuyu, and about 20g of finely chopped green onions, sprinkle with bonito flakes, and serve.
【Expected health benefits】
Prevents periodontal disease, improves esophagitis, prevents diabetes (prolongs absorption of sugar), prevents hangovers, protects the stomach from Helicobacter pylori, increases the ability to attack cancer cells,
Prevention of high blood pressure (excreting excess salt that causes high blood pressure), prevention of arteriosclerosis and myocardial infarction, prevention of constipation (contains a lot of fiber), bactericidal effect on E. coli O-157, etc.
*It is not a pharmaceutical product.
*The alginic acid, fucoidan, and polyphenols contained in Kajime seem to help us in various ways for our health.