Jianzhuang Ichiban picking seaweed for kids

Jianzhuang Ichiban picking seaweed for kids

56 tablets per serving

From the mother's idea that children with allergies can eat seaweed with peace of mind, Kenso developed a base that uses dried bonito and kombu flavors instead of "soy sauce", and only uses salt with a relatively mild taste.
1. Use new sprouts (Ichibanzai) seaweed
2. Exclude 27 kinds of allergen ingredients identified by the Japanese Ministry of Health and Welfare
3. Use Japanese sugar, dried bonito, kelp, and Awaji Island (algae salt)
4. No added chemical seasonings, sweeteners, pigments, lake extracts, preservatives, dyes, antifungal agents, preservatives.

In the same seaweed net, the seaweed harvested for the second time (二元加り) and the original algae left over from the first harvest will be harder than the first time when they overlap; the second harvest and the third The overlapping of the second harvest (三元切り) will gradually harden the seaweed after repeated repetitions, the taste will gradually deteriorate, and the market value will decrease accordingly. The same seaweed net will be harvested 7-10 times, and the later harvested, the harder the taste will be. Prototheca sprouts only accounted for 3% of the total production.
Since 40 years ago, Jianzhuang has insisted on using only 3% of Prototheca new buds, and then carefully selected 3% to make seaweed. "Ichibanzai" has thick meat, soft seafood, and fresh and sweet seafood, which makes people have endless aftertaste and a taste that melts in the mouth. The only one in Japan that uses the sprouts of "Ichibanzai" to make seaweed is Kensho.