Natural rules, weak meat and strong food. Fish know that their internal organs are rich in nutrients . Shutou is made by naturally fermenting fish hormone itself during long-term salt aging with enzymes originally contained in the raw material fish hormones (stomach and intestines of bonito and tuna). That is the [fifth taste umami] that is popular now. Umami ingredients (amino acids) are extracted from the internal organs of fish using a unique manufacturing method unique to Shutou manufacturers. Aging and fermentation using unique technology that cannot be imitated by other companies . Furthermore, [L arginine acid], which has the effect of exciting fish, was added to further concentrate the ingredients. This time, based on this Shutou, the smell of pupa, crustaceans, and squid is added and released. It can be used as a replenisher, or it can be used for other worms and feeding. It is convenient to use it in a worm bag or in a package such as a liquid pack. After soaking it for 2 to 3 hours, remove it from the package, wash it lightly with water, and then use it so that it does not scatter around. When fishing with a small amount of fish, it is convenient to wash the worms to be used in advance and then put them in the BOX. Contains 3 20g pillow packs. One is the optimum amount for the liquid pack VS-L415 released by Meiho Kagaku, two is the optimum amount for VS-L425, and three is the optimum amount for VS-L430 .