Enhances the digestive system, rich in enzymes & lactobacilli, ideal for sauces, soups and marinades. Α naturally fermented product, free of chemicals and additives.
Macrobiotic Japanese seasonings
It strengthens the digestive system, rich in natural probiotics, enzymes & lactobacilli, detoxifying and strengthening.
The multifunctional seasoning with Sour, Salty and Fruity taste, rich in nutrients and easy to use in a variety of applications.
The deepest and more aromatic sour taste, comes from naturally fermented Brown Rice Vinegar. Strong smell but deep and mellow taste.
The starch that strengthens intestinal condition and gives unique texture in any occassion used.
The original recipe for Tamari, results in a deep textured and dark coloured soy sauce, rich in antioxidants, that gives strength and body to all recipes used.
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A basic ingredient for those entering a Macrobiotic diet, as it is a strengthening and detoxing seasoning with versatility in its use.
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We are what we eat….
We are what we eat….
By learning and applying MAcrobiotic principles in our food and lifetyle, we are able to realise, more and more, the connection between nutrition and our evolution.
Vegan Superfoods
Tempeh (Tem-pay), is a fermented whole soybean , with a nutty taste and a unique flavor of fermentation. Although new to the West, it is very popular in vegetarian cooking as a replacement for meat.
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Seitan, is a protein rich food with a high nutritional value. Lacks any cholesterol, saturated fats and conservatives or additives.
Natto (Nattō), is a fermented soy food, which is widely investigated by scientists, as the Japanese longevity food, mainly because it is the source for Nattokinase -the powerful anticlotting enzyme- as well as a good source for vitamin K2.
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Amazake is a -naturally sweet- cream from rice, with a long tradition in Japan, the place of its origin.
It is traditionally mixed with water and ginger juice and consumed as a warm beverage, to help relax after a long tiring day.
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Special Macrobiotic
Dried mushrooms (Lentinus edodes) that strengthen the immune system, have antimicrobial and antipyretic action. Strengthen blood vessels.
Helps digestion, especially assisting the body to proccess fats and cholesterol.
In traditional Japanese healing, it is used to remove fat from internal organs and tissues.
Extremely powerful pickle, very rich in enzymes and beneficial bacteria. Protects against arteriosclerosis, cholesterol.
Mochi is a traditional product of Japanese culture, and not just gastronomy. It is strengthening and very nutritious, for a number of cases.
