There are 12 products.
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.
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.
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.