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KOMBU (Laminaria japonica) is a dark algae that grows in the ocean depths. It is sliced and is a great addition to cooked or steamed vegetables and can also be fried in deep oil. It is added in the cooking of legumes to make them easier to digest.
Magnesium chloride is recommended during strenuous and stressful periods for faster recovery of the body as it: contributes to normal muscle function to reduce fatigue and exhaustion.
Nori algae is an indispensable part of sushi, making it the most popular algae in the world.
Fermented umeboshi plums are of Japanese origin, with a tradition of over thousands of years.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
Cinnamon is used in many world traditions, especially Ayurveda, because of its beneficial nutritional properties.
Matcha is a Japanese premium green powdered tea used for centuries in Japanese tea ceremonies.
Maca is a resistant root plant native to South America and is also known as "ginseng from the Andes" because of its properties.
Baking soda is a salt derivative that, due to its strong alkaline action, is used as a natural regulator of acidity in food, bakery products, and as a dough loosening substance. It is suitable for oral consumption.
This special type of bean is a perfect addition to all meals, and since that is grown organically, is a real treasure trove of minerals, protein and fiber.
Because of its origin called the Mexican beans or "chilli bean".
Cooked brown beans ideal for the preparation of quick meals.
Hot legume nuts, sweet taste is excellent in stews and salads.
Extra virgin olive oil made from olives ripened Mediterranean sun.
Pelati are peeled, whole fruits of tomatoes and very tasty because tomatoes are grown organically.
Umeboshi is a type of fruit that ripens in June and is native to Asia.
Nori alga (Porphya yezoensis) is an indispensable part of sushi, which is why it is the most popular alga in the world.
Kuzu is a plant from the legume family that grows wild in the mountains and fields of Japan. It is used for thickening stews, sauces, toppings as well as for preparing hot drinks.
Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Soy miso is a fermented soybean paste with the addition of sea salt and the "koji" culture used in Japanese cuisine.
Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.
Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.
Give your hair and scalp purity and liveliness with the precious properties of nettle, magnolia bark extract and nourishing aloe vera.
LATOPIC EMULSION
For daily care of atopic, dry skin prone to irritations from the first day of life.
LATOPIC BODY AND HAIR WASHING GEL
For daily care of atopic, dry skin prone to irritations from the first day of life.
Contains Lactobacillus sp. metabolites, does not contain odors and artificial colors.
Himalayan salt is a natural rock salt that is considered the purest type of salt in the world because it originates from the primordial, unpolluted ecosystem more than 250 million years old.
The refreshing shampoo is inspired by an old moroccan recipe and is designed for hair volume and vibrancy.
Food supplement.
The first step in food allergy and atopic dermatitis.
30 capsules.
For newborns, children and adults.