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.
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.
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.
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.
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.