KARUSHIO® Project
KARUSHIO® Project is established by National Cerebral and Cardiovascular Center.
The project is dedicating to reduce salt, and promoting health of cardiovascular.
2020 Exhibits
Salted mackerel
Seasonal mackerel aged carefully with kelp and salt. 30% lower salt than usual.
E-065 Marudai Suisan
Vinegared Mozuku
Mozuku is traditional seaweed as known as Japan's super food. 30% lower salt than conventional product.
E-065 KANERYO Sea Vegetable
Lemon no Okage
Lemon flavored alternative salt, and reduced 50% of salt than normal salt.
E-065 POKKA SAPPORO Food & Beverage