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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.

Umeboshi is a type of fruit that ripens in June and is native to Asia.

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.

Gomashio is roasted sesame mixed with salt and is one of the more famous macrobiotic spices.

Umeboshi is a type of fruit that ripens in June and is native to Asia.