Lotus is an annual tuberous plant. Like other root vegetables such as carrots, burdock root, onions, and white radishes, it is widely used in macrobio...More
Lotus is an annual tuberous plant. Like other root vegetables such as ...
Miso is a fermented paste based on soya beans, salt, and usually a grain. As a staple of the Japanese diet, miso is primarily used in soups, combined ...More
Miso is a fermented paste based on soya beans, salt, and usually a gra...
Cooking kombu with your dishes adds extra flavour to rice and beans. In Japan, kombu is used in much the same way as bay leaves are used in Europe. Th...More
Cooking kombu with your dishes adds extra flavour to rice and beans. I...
Dandelion root extract is a fortifying supplement that can be used in very small quantities (a pinch) in bancha tea, soups, vegetable dishes, and sauc...More
Dandelion root extract is a fortifying supplement that can be used in ...
Mochi is a highly popular food in Japan, traditionally eaten on New Year's Day. There are various applications such as ozouni (mochi in vegetable soup...More
Mochi is a highly popular food in Japan, traditionally eaten on New Ye...
Mochi is a popular food in Japan, traditionally eaten on New Year's Day. It is used in various dishes such as ozouni (mochi in vegetable soup), yaki-m...More
Mochi is a popular food in Japan, traditionally eaten on New Year's Da...
Hato mugi (Semen coicis) pearl barley does not look like a typical grain. Although called pearl barley here, it does not resemble barley. These are th...More
Hato mugi (Semen coicis) pearl barley does not look like a typical gra...
Genmai miso is a delicious seasoning made from soybeans and unpolished brown rice. It complements both Japanese and European cuisine. A unique feature...More
Genmai miso is a delicious seasoning made from soybeans and unpolished...
Akadashi miso is a soya paste with rice, combining hatcho and shiro miso. It is perfectly suited to the European palate, uniting the strongly flavoure...More
Akadashi miso is a soya paste with rice, combining hatcho and shiro mi...
