[Use 100% from Kagoshima Prefecture] Ginger powder (ginger powder) [Ginger ginger -like ginger] (1kg)

● Production areaKagoshima Prefecture (If you wish, we will mail a production area certificate) ● Shelf lifeDescribed in the lower part of the bag ● Preservation methodPlease keep hot and humid and direct sunlight in a cool and dark place. 。 After opening, please use as little as possible. If you have to store it after opening, remove the air as much as possible with the agelessness in, close the chuck and store in a cool and dark place. ● Raw materialGinger (rhizome) ● Raw vegetable usageApproximately 1093g of ginger per 100 grams. ● We use 100 % ginger from Kagoshima prefecture. If you include "ginger" with a rich potassium in the mouth, you will have a spicy pungency first and will continue to be warm. If you put a pinch in a tea accent in the cold winter, you can feel warmth when you drink it. It is more condensed than those with tubes and can be stored for a long time. In the manufacturing process, the spicy ingredients that warm the body by being in the same state as the steamed ginger are 35 times. The ginger of Mikasa Sangyo is very painful. When using, try it while increasing the amount by little. Nutritional component (kcal) 305 protein (G) 7.4 lipid (G) 5.4 sugar (G) 42.5 dietary fiber (G) 28.6 sodium (mg) 21 water (g) 7.2 Ash (g) potassium (mg) 4030 magnesium (MG) 301 Calcium (mg) 164 lin (mg) 296 iron (mg) 4 folic acid (μg) 40 vitamin A (μg) 9 vitamin E (mg) 1.4 * Numerical values ??per 100g (goods) Japanese food analysis center research ● We were recognized as establishing a food safety management system at the Mikasa Industry Sangyo, and was registered as an ISO22000 compatible business site in November 2010. In September 2015, it was registered as a FSSC22000 compatible business site. "FSSC22000 Certification Registration" indicates that the factory has been found to be a factory that has established a management system to ensure food safety.