Low-salt kelp from Sanriku, Japan
Kelp contains High carbohydrate, high fiber, high mineral element, medium protein, low fat. The content of cellulose is much higher than that of general animal and plant foods. It is a very healthy food. The salt-reduced version of kelp has 30% less salt than ordinary kelp, which effectively reduces the absorption of daily sodium and makes eating kelp a healthier food.
Boiled kelp is used in miso soup, soup, ramen, udon, vinegar and so on.