Undenatured Type II Collagen Extracted from Salmon Nasal Cartilage

Salmon is the fish that has been eaten for the longest time in Japan, and is eaten in large quantities. Since the fish spicies is caught domestically and food safety has been established, everybody can enjoy it with peace of mind for their health.
Undenatured type II collagen is extracted from the nasal cartilage of salmon caught in Hokkaido. Salmon nasal cartilage is called “Hizu” (Icy head) because it is transparent like ice, and is traditionally eaten mainly in Hokkaido and Tohoku regions, but much of it is discarded. It is an ingredient extracted from natural salmon from Hokkaido, which many Japanese people have eaten, so it can easily convey a sense of security to consumers. Traceability is ensured as everything from raw material procurement to processing is done in Japan.