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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.
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.
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.
Rice vinegar is made from brown rice in the traditional way by a months-long pickling process.
Shiitake mushroom is originally from Asia, and has long been appreciated in Japan for its quality and aroma.
Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.
Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.
Fermented umeboshi plums are of Japanese origin, with a tradition of over thousands of years.
Umeboshi is a type of fruit that ripens in June and is native to Asia.