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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.
Dried wakame seaweed (Undaria pinnatifida) from organic farming.
Miso soup cubes (7gx3). Very tasty and ideal for anyone who does not have time to cook, and it is practical to prepare at home or at the workplace.
Miso soup is a staple of Japanese cuisine. The base consists of thick spicy soy paste, salt and miso paste.