Katsuragi Sangyo Co. is exhibited Lactic Acid Fermented Sparassis crispa at DIET & BEAUTY FAIR 2021.
website：https://www.k-katsuragi.jp/
Lactic acid fermented Sparassis crispa.
This is made at the factory at the foot of Mt. Koya.
This is made at the factory at the foot of Mt. Koya.
A safe and secure mushroom.
Sparassis crispa itself does not produce much, so
Sparassis crispa itself does not produce much, so
It’s often called a phantom mushroom from ancient times,
Actually, only about 100 tons are made in Japan a year,
Actually, only about 100 tons are made in Japan a year,
It is a very rare mushroom because it is about 0.02% of the total mushrooms.
It’s okay to eat it raw, and then you can arrange it in a variety of dishes.
It’s a wonderful mushroom that is crunchy and has no habit.
In addition, there is a lactic acid bacterium attached to this Sparassis crispa.
This lactic acid fermented Sparassis crispa is fermented using this lactic acid bacterium.
This product is further fortified with Vitamin D,
We actually use it a lot at the clinic.
Because it ’s completely natural,
Patients being treated at the clinic have no side effects
In such a situation that you are drinking
We are using it because it is a product approved by the clinic.
We are using it because it is a product approved by the clinic.
Actually, they are sold under the name of each clinic in this way.
Especially recently, cancer treatment has been quite difficult.
Since there is a heavy burden on the patient, we use these items at the clinic to reduce the burden.
At the moment, we sell it only at the clinic, but
In the future, we hope to make it even more popular.
