Katsuobushi oligopeptide is bonito hydrolysate derived from the enzymatic hydrolysis of dried bonito (tuna-like fish used in traditional Japanese cuisine) can be used in food and beverage formulations to replace salt.
KO enhance the saltiness taste of food while maintaining lower salt (sodium) content and has blood pressure lowering properties because it contains peptides that inhibit the activity of angiotensin I-converting enzyme (ACE).

For how long you are suffering from hypertension?
Have you normalized your blood pressure with changes of your life style or you already take meds for it?