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"Sea Egg Sauce" is a product refined from kelp cultivated by the institute itself. Rich in nutrients, it enjoys the nickname "egg" (in Japan, eggs are called "tamago" because they are packed with protein). Kelp is a typical, large species of brown algae that grows in the ocean. Algae live in water or damp places; some are single-celled, others multicellular. Kelp is a multicellular brown alga, mostly marine, containing not only chlorophyll but also a large amount of fucoxanthin. Literature shows that kelp contains protein, fat, ash, carbohydrates, iodine, iron, calcium, magnesium, arsenic, sodium, phosphorus, potassium, and other trace elements, making it an excellent aid for smooth human metabolism. Rich in fiber and minerals, kelp helps reduce weight, lower cholesterol, block absorption of toxic substances, prevent constipation and colorectal cancer, guard against cardiovascular disease, and maintain blood-sugar balance. Kelp mineral products can also supply the body with essential trace metals. The Compendium of Materia Medica records that kelp softens hardness, promotes diuresis, and reduces inflammation, treating edema, goiter, phlegm nodes, and thyroid swelling. The kelp sauce has passed inspection by the Food Industry Research and Development Institute, so enjoy it with confidence. With superb flavor, it can be mixed with noodles or rice, spread on toast or bread, and used to season dishes.