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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.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Dark sesame oil is obtained by cold pressing roasted sesame seeds and therefore has an extremely fine smell and taste.
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.
The small and extremely nutritious amaranth grains are a great combination with other cereals and in puddings, morning fruit mash and baby spoons.
Among all grains brown rice is the most balanced. Its size, shape, color, composition and attitude of carbohydrates, fats, proteins and minerals occupy the middle range of seven basic grains.
Do you want a delicious snack, enjoy a slightly nutty taste of sunflower seeds, which will fill you up and provide important nutrients.
Umeboshi is a type of fruit that ripens in June and is native to Asia.
Arame are thin threaded algae, mild in taste and combine well with root vegetables, tofu or seeds.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Nori alga (Porphya yezoensis) is an indispensable part of sushi, which is why it is the most popular alga in the world.
Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.
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.
Light or white miso (shiro miso) is a smooth paste obtained by the process of fermentation of soybeans with brown rice, with the addition of sea salt and the culture "koji" 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.
Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.
A unique whole pasta with a distinctive and full taste.
Sunflower oil for frying with a high content of oleic acid.
Snack on them during the day, sprinkle over the finished meal or use a blender to make delicious spreads. You can add them to soups and stews or to salads.
The creamy structure of nuts enables the wide application of this food in desserts, vegetable whipped cream, shakes, salads and nutritious spreads.
The tiny oval sesame seeds give the dishes a nutty flavor and delicate crunchiness. The main ingredients are tahini (sesame butter) and the famous Central European sweet - halva.
Cocoa powder is very easy to use because with a spoon we can add it to a variety of dishes such as smoothies, puddings, cakes, chocolates, spreads, biscuits, ice cream.
This rice has a mild nutty flavor spicy and intense aroma when cooking, thanks to its exotic tropical origin.