Hokkaido Dried Seaweed (8oz)

Hokkaido Dried Seaweed 8oz / 日本北海道昆布 8oz

昆布是調整酸性體質的最佳天然鹼性食品

昆布含熱量低，礦物質含量非常豐富，是牛奶的23倍，鈣約是39倍。顏色呈灰黑色，為細長昆布中產量最多的一種。肉厚味美，燉煮後仍能保持鮮味及韌度，口感中稍微帶有一點甜味。在日本西元797年，當時昆布是被當作貢品，是相當珍貴的。昆布是生長在寒帶海域的一種海藻，市場上所食用的昆布約有 90 % 是產自北海道。
同時含有幫助恢復疲勞、提高思考力及美肌作用。昆布也是很好鹼性食品，能夠讓我們因為攝取大量肉類或加工食品而傾向酸性的體質，保持為健康的弱鹼性體質。適合煮湯和涼拌，都非常美味，有這麼多的好處，是我們日常飲食不可或缺的健康養生食材。

使用方法：
將昆布浸泡於水中待軟，即可用於各式烹調料理中。 昆布外面有一層白霜樣物質原是由海帶體內滲出的甘露醇 ，甘露醇易溶於水，在泡發海帶的時間不可過長更不要洗 除，應儘量保留以利吸收利用。

Kombu--The Best Natural Alkaline Food to Adjust Acidic Physique

Kombu is a low-calorie food rich in minerals, containing 23 times more minerals and about 39 times more calcium than milk. It is dark grey in color and is the most abundantly produced type of slender kombu. It has thick, flavorful seaweed that retains its freshness and firmness even after stewing, with a slightly sweet taste. In Japan, as early as 797 AD, kombu was considered a precious tribute. Kombu is a type of seaweed that grows in cold seas, with approximately 90% of the kombu consumed on the market coming from Hokkaido.

Kombu helps relieve fatigue, enhance cognitive function, and improve skin health. It is also an excellent alkaline food, helping to maintain a healthy weak alkaline physique, especially for those whose bodies tend to become acidic due to the intake of large amounts of meat or processed foods. Kombu is suitable for making soups and cold dishes, both of which are delicious. With so many benefits, kombu is an indispensable health food in our daily diet.

Usage Instructions: soak the kombu in water until it softens, then it can be used in various culinary dishes. The white powdery substance on the outside of the kombu is actually mannitol, which seeps out from the seaweed itself. Mannitol is easily soluble in water, so do not soak the seaweed for too long or wash it off. It should be retained as much as possible to facilitate absorption and utilization.