Macrobiotic Japanese seasonings

We are what we eat….

By learning and applying Macrobiotic principles to our food and lifestyle, we are able to realise, more and more, the connection between nutrition and our evolution.

Vegan Superfoods

Tempeh – soy protein superfood

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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 – Wheat fillet

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Seitan, is a protein rich food with a high nutritional value. Lacks any cholesterol, saturated fats and conservatives or additives. 

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Nattō – probiotic delicacy

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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 – vegan rice sweetener

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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

Shiitake dried mushrooms

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Dried mushrooms (Lentinus edodes) that strengthen the immune system, have antimicrobial and antipyretic action. Strengthen blood vessels.

Dried Daikon

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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.

Daikon pickle (Tacuan)

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Extremely powerful pickle, very rich in enzymes and beneficial bacteria. Protects against arteriosclerosis, cholesterol.

Rice Mochi

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Mochi is a traditional product of Japanese culture, and not just gastronomy. It is strengthening and very nutritious, for a number of cases.

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