{"product_id":"lactic-acid_enzyme_005","title":"Ueda's Natural Fermented Lactic Acid Bacteria 60g (1g x 60 packets)","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n        \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eFully digest food\u003c\/li\u003e\n            \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n            \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n        \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n        \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXcustomerVoice\"\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n                “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n                “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n                “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n                “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n                “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n                “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n                “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n                “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n                “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n        \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n        \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n        \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eChildren (elementary age or younger): 1 packet per day\u003c\/li\u003e\n            \u003cli\u003eAdults: 1–3 packets per day, ideally after meals\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n        \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n        \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n        \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n        \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n        \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n        \u003c\/div\u003e\n        \n        \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n        \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n        \u003c\/div\u003e\n            \u003ch4\u003eIngredients:\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n                \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n                \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eSteps:\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n                \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n                \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n                \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n                \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n        \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n            Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n            By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n            These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n            Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n            The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n        \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n            Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n        \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n        ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n        ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n        ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n            ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n        \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n            Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n            First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n            Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n            Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e    \n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n            From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n            With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n            In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n            In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n            COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection id=\"INDEXproductDetail\"\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e60g (1g × 60 packets)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                            \u003ctd\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n                            \u003ctd\u003eCOBO Co., Ltd.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0771_01.jpg\" alt=\"TOP画像\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090936979521,"sku":"91716598","price":7214.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/91716598.jpg?v=1553750814","url":"https:\/\/mizunori.live\/ja\/products\/lactic-acid_enzyme_005","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}