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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.
Arame are thin threaded algae, mild in taste and combine well with root vegetables, tofu or seeds.
Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" 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.
Dark sesame oil is obtained by cold pressing roasted sesame seeds and therefore has an extremely fine smell and taste.
Hijiki (Hizikia fusiforme) is a stringy alga of intense black color and is excellent in combination with colorful vegetables.
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.
Lotus is a perennial plant that has a tuberous root like carrots, onions or burdock.
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.
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 alga (Porphya yezoensis) is an indispensable part of sushi, which is why it is the most popular alga in the world.
Nori algae is an indispensable part of sushi, making it the most popular algae in the world.