Recently in Japan, sticky foods gained popularity. When Gagome Kelp is put into water, it will surprisingly become sticky. The reason is because of plenty of alginic acid and fucoidan, and it is the proof that this food contains plenty of water-soluble dietary fiber. The fine-cut kelp is cut beforehand, and it can be cooked simply by soak it into water for a moment. It can be mixed with various dishes such as salad, and pasta, the taste blends easily. It is easy to be cooked, delicious, healthy, and also you can enjoy its sticky texture.