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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.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
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.
Shiitake mushroom is originally from Asia, and has long been appreciated in Japan for its quality and aroma.
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.
Agar agar (vegetable gelatin) is a colorless algae with a neutral taste, and is used to make gelatin in desserts (canteen) or to refrigerate vegetables.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.
Chocolate made with 70% cocoa, is one of the bitter chocolate, and we know that they are brain food.
Tasty chocolate made with 85% cocoa. Ideal for those who really adore dark chocolate!
Tasty chocolate containing 85% cocoa, a very good substitute for products from the classic offer.
Flour of coconut, made without any additives, is ideal for making cakes, puddings and desserts.
Cold pressed oil from dehulled rapeseed grown organically.
Dates have little fat and protein, but are rich in carbohydrates, mainly fructose and glucose.
Top stock cube from organic farming that will enrich your numerous dishes. It can be used as the foundation for vegetable soups, sauces or stews.
Top stock cube with herbs from organic farming that will enrich your numerous dishes. It can be used as the foundation for vegetable soups, sauces or stews.
A mixture of vegetables and spices from controlled cultivation serving as the foundation of instant.
Very tasty and refreshing candies made with the addition of lemon extract.
Very tasty candies made with the addition of peppermint extract.
Organic pasta of original Italian recipe, has an attractive appearance and is ideal as an addition to soups.
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.