Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (garlic)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),garlic

Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
StaphylococcusaureusMycomycetes
other*see separate sheet for examination results

Mandatory
Allergens (mark with ●）Ingredient

Egg
MilkWheat
Shrimp
CrabBuckwheat
PeanutRecommendedAllergens (mark with ●）Organic JAS Certification

Yes
NoContains●*submit separately
Certification of origin
Contamination Display

Yes
No

●

Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Addition of garlic powder⑬ Bottling (30 g)⑭ Shrink packaging⑮ Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

Yes
No●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (garlic)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),garlic

Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results

Mandatory
Allergens (mark with ●）Ingredient

EggMilkWheat
Shrimp
CrabBuckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

Yes
NoContains●*submit separately
Certification of origin
Contamination Display

Yes
No

●

Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Addition of garlic powder⑬ Bottling (30 g)⑭ Shrink packaging⑮ Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

YesNo

●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (nori seaweed)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),(nori seaweed)

Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results

Mandatory
Allergens (mark with ●）Ingredient

EggMilkWheat
Shrimp
CrabBuckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

YesNoContains●*submit separately
Certification of origin
Contamination Display

Yes
No

●

Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Addition of nori seaweed powder⑬ Bottling (30 g)⑭ Shrink packaging⑮ Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

YesNo●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (Light)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassum seaweed)
Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results
MandatoryAllergens (mark with ●）IngredientContains

Egg
MilkWheat
Shrimp
CrabBuckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

Yes
No●

*submit separately
Certification of origin
Contamination Display

Yes
NoProduction process flow chart① Cook seawater (500 liters / 10 hours)② Add akamoku extract (1 liter)③ Finish cooking (4 hours)④ Pot frying⑤ Sun drying (half a day)
⑥ Pot roasting⑦ Cool down to room temperature⑧ Sieving (metal strainer)⑨ Lightweight packing⑩ Deaeration⑪ Cool, dark storage below 10°C
⑫ Bottling (30ｇ)⑬ Shrink packaging⑭ Packaging and shipping●YesNoIncludes geneticallymodified ingredients●*submit separatelyYesNo●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (Black)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activitypHotherSeawater, akamoku (sargassum seaweed)
Microorganism specification
Company standard
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
otherResult (D + days)*see separate sheet for examination results
Mandatory

Recommended

Allergens (mark with ●）IngredientContains

Allergens (mark with ●）Egg
MilkWheat
ShrimpCrab
Buckwheat
PeanutOrganic JAS Certification

Yes
No
●
*submit separately

Contamination DisplayYesNo●

Production process flow chart① Cook seawater (500 liters / 10 hours)② Add akamoku extract (100 liters)③ Finish cooking (4 hours)④ Pot frying⑤ Sun drying (half a day)
⑥ Pot roasting⑦ Cool down to room temperature⑧ Sieving (metal strainer)⑨ Lightweight packing⑩ Deaeration⑪ Cool, dark storage below 10°C
⑫ Bottling (30ｇ)⑬ Shrink packaging⑭ Packaging and shipping

Certification of origin
Yes●
No*submit separately

Includes geneticallymodified ingredients

Yes
No

●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio(Mulberry Tea)
Storing temperature: Room temperature
Best before / use by:Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),mulberry tea

Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results

Mandatory
Allergens (mark with ●）IngredientContains

Egg
Milk
Wheat
ShrimpCrab
Buckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

YesNo●*submit separately
Certification of origin
Contamination Display

Yes
No●Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Addition of mulberry tea powder⑬ Bottling (30 g)⑭ Shrink packaging⑮ Packaging and shipping

Yes
NoIncludes geneticallymodified ingredients●*submit separately

Yes
No

●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio(Plum Shiso)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not presentｃ
Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),plum, shiso

Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results

Mandatory
Allergens (mark with ●）IngredientContains

Egg
Milk
Wheat
ShrimpCrab
Buckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

YesNo●*submit separately
Certification of origin
Contamination DisplayYes
No●Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Addition of plum powder and shiso powder⑬ Bottling (30 g)⑭ Shrink packaging⑮Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

Yes
No

●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (Yuzu)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment

30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),yuzu

Microorganism specification
Company standard
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other

Result (D + days)*see separate sheet for examination results
Mandatory
Allergens (mark with ●）IngredientContains

Egg
Milk
Wheat
ShrimpCrab
Buckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

YesNo●*submit separatelyCertification of origin
Contamination Display

Yes
No

●

Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Addition of yuzu powder⑬ Bottling (30 g)⑭ Shrink packaging⑮Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

Yes
No

●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (Basil)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pcPackaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassumseaweed),basil

Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results

Mandatory
Allergens (mark with ●）IngredientContains

Egg
MilkWheat
ShrimpCrab
Buckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

YesNo●*submit separately
Certification of origin
Contamination DisplayYesNo●Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫Addition of coarsely ground, dried basil⑬ Bottling (30 g)⑭ Shrink packaging⑮Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

Yes
No

●

Product Specification Sheet(Quality Standard Sheet)
Produced by: SEAFOODS AKAMA Co., Ltd.
Final processing location: Miyagi Prefecture
Product name: Shiogama Moshio (Smoked)
Storing temperature: Room temperature
Best before / use by:
Setting basis: present / not present

Ingredients

Weight / pc
Packaging
Storage temp.
Comment30 g
PET, bottle, PEPA
Room temperature

Physiochemical examination (company standard)
Water activity
pH
other

Seawater, akamoku (sargassum seaweed)
Microorganism specification
Company standard Result (D + days)
Category
Common bacteria
Coliforms
Staphylococcus
aureus
Mycomycetes
other*see separate sheet for examination results
Mandatory
Allergens (mark with ●）Ingredient

Egg
MilkWheat
ShrimpCrab
Buckwheat
PeanutRecommended
Allergens (mark with ●）Organic JAS Certification

Yes
NoContains●*submit separately
Certification of origin
Contamination DisplayYesNo●Production process flow chart* ①–⑪ shared with basic seaweed salt flavor⑫ Send to commssioned smoking facility⑬ Bottling (30 g)⑭ Shrink packaging⑮ Packaging and shipping

Yes
No

Includes geneticallymodified ingredients●*submit separately

Yes
No●