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  • Arame Wild Dried Seaweed 50g

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    ر.س36,00

    Arame seaweed, also called sea oak, is a brown seaweed that is commonly harvested along the coasts of Japan and South Korea. As with kombu, dulse, and other sea vegetables, arame is used liberally in Japanese cuisine, and it is renowned for its versatility owing to its sweet, mild flavor. Indeed, you’re likely to find arame in many Japanese appetizers, muffins, soups, toasted dishes, and casseroles. Arame is less popular in the West, although more and more health food stores are starting to stock it in dried form due to its considerable health benefits.

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  • Dried Lotus Root 115g

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    ر.س68,00

    Lotus root, as the name implies, is the root of the lotus flower, which is an aquatic plant of the Nelumbonaceae family. The lotus flower has been a powerful element of numerous Asian countries for thousands of years. It is also a stunningly beautiful flower that embeds its roots in the bottom of the lake, stream, river, etc. while the pad and the emerging flower float on top of the water. They are aquatic perennials, and the seeds can germinate long after falling dormant. A seed more than 1,300 years old was once brought “back from the dead” and flowered in a laboratory. The lotus root (or rhizome) is a long, woody object that attaches to the bottom of its habitat and can stretch up to 4 feet. It can be washed, sliced, and then prepared. It is frequently used as a vegetable in Asian cuisines within soups, or it can be deep-fried, stir-fried, braised, or cooked in other interesting ways. It is also used in the natural or powdered form in traditional herbal medicine. It is commonly pickled as snacks and is included in dishes with prawns, or as salad toppings because of the tangy and slightly sweet taste, particularly after being pickled. It has the texture of a potato and tastes slightly like coconuts before any extra flavoring is added.

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  • Kombu Wild Dried Seaweed 50g

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    ر.س28,00

    Seaweed is a popular stable in the Japanese diet. The three most popular seaweed products in Japan are nori (Porphyra), wakame (Undaria) and kombu (Laminaria). Kombu seaweed is an edible kelp found in the sea forests, also known as kelp forests. These forests are very beneficial by providing an important ecosystem for the organisms that live between the seafloor and the surface of the ocean. As such, the seaweed absorbs a vast array of nutrients, making it a powerful, health-promoting food. Fresh or dried kombu can be used in a variety of bean, salad, soup and pickle dishes. It can also be an ingredient for sauces and stocks, or enjoyed on its own to introduce health benefits to your diet.

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  • Kudzu Root Starch 100g

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    ر.س40,00

    Kudzu root can be found in a couple different forms that can be at home to treat a number of “everyday” ailments. Kudzu can be found as a starch, which is considered its “rock” form, where the root is cleaned and processed to remove the inedible fibers. Kudzu Starch is an expensive starch used in Japan to thicken dishes with, or to coat foods before frying them. You can buy it in chunks, flaked or powdered, and in several grades. The most expensive is the pure, white powder, which is 83% starch. A lesser grade is a slightly-greyish colour, and will be more roughly powdered. It doesn’t leave a starchy taste in what you have thickened, and is translucent when cooked. Most starches or thickeners (such as agar agar, arrowroot, cornstarch, gelatin and potato starch) are slightly acidic. Kudzu, instead, is more alkaline. Some feel this helps give a more balanced taste when used with sugar (which is acidic). Kudzu starch is most commonly used to treat minor indigestion and the symptoms of the common cold, but it can also be used as a remedy for constipation, to stimulate appetite and to calm hyperactive children or minds. Alternatively, kudzu root can be purchased dried, which has the added benefit of containing more water-soluble flavonoids that are often lost during starch production, and can be found in herbal teas.

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  • Organic Barley Miso 400g

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    ر.س58,00

    Miso is a Japanese word that translates to “fermented beans.” It’s essentially soybean paste, which is made by fermenting soybeans with grains (such as rice, barley or buckwheat), salt, and koji, a type of yeast produced by a fungus called Aspergillus oryzae, some even call it “magical mold.” This is because when fermented to make koji, Aspergillus oryzae produces a number of enzymes that aid in digestion and support gut health. Miso can range in color—from white, yellow, red, to dark chocolate brown—depending on how long it’s fermented for, which can be anywhere from three months to three years. The general rule of thumb is the darker the miso, the richer and “fuller bodied” it is; it will be saltier and more savory. Mugi miso, made from barley and soybeans, has a longer fermentation process than other misos. It also has a strong barley aroma, but is still mild and slightly sweet in flavour.

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  • Organic Daikon Radish 50g

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    ر.س24,00

    Daikon (Raphanus sativus ) is a type of white, winter radish that grows primarily in Southeast and East Asia. It is characterized by large, rapidly growing leaves and a long, white root. It is technically considered a cruciferous vegetable and, therefore, has many of the same benefits in its leaves. It is also praised for the nutrient content of its root, which is commonly pickled and eaten as a vegetable in Japan, China, and other Asian countries as part of their cuisine. Daikon is also commonly used in diced form as an ingredient in soups, salads, curries, rice dishes, and various condiments, while the leaves are often consumed as a typical green salad vegetable. The juice is most commonly marketed as a healthy beverage for a wide range of conditions. The impressive qualities of daikon, including its low food energy levels and high nutrient content, make it a highly sought after ingredient in many dishes.

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  • Organic Soybean Miso 400g

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    ر.س48,00

    Miso is a Japanese word that translates to “fermented beans.” It’s essentially soybean paste, which is made by fermenting soybeans with grains (such as rice, barley or buckwheat), salt, and koji, a type of yeast produced by a fungus called Aspergillus oryzae, some even call it “magical mold.” This is because when fermented to make koji, Aspergillus oryzae produces a number of enzymes that aid in digestion and support gut health. Miso can range in color—from white, yellow, red, to dark chocolate brown—depending on how long it’s fermented for, which can be anywhere from three months to three years. The general rule of thumb is the darker the miso, the richer and “fuller bodied” it is; it will be saltier and more savory. If a recipe calls for dark miso, you’ll want to use an hatcho or red miso. Russet in colour, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavour. Its full flavour is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavour can over-power other ingredients.

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  • Organic Tamari Sauce 150ml

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    ر.س32,00

    Tamari is a liquid condiment and popular soy sauce substitute produced through the fermentation of soybeans. Unlike regular soy sauce, little to no wheat is added during this process, resulting in a final product that is free of wheat and gluten. Adding a dash of tamari to your dishes can add a salty, rich flavor to foods. It works especially well in stir-fries, dips, sauces and dressings. Plus, although soy sauce and tamari are often used interchangeably, other ingredients like coconut aminos can also be used as a tamari substitute as well to bring a savory deep flavor to foods. In addition to being gluten-free, many people wonder: Is tamari vegan? Most brands use minimal ingredients and typically only include soybeans, water and salt, making this a suitable option for those on a vegan or vegetarian diet. Plus, it’s less likely to contain additives, higher in protein and contains a host of antioxidants.

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  • Organic Umeboshi Paste 150g

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    ر.س38,00

    Umeboshi plums have been a staple in Japanese cuisine for centuries. Also known as the “sour plum,” “Japanese apricot” and “Japanese plum,” the umeboshi plum is made from dried and pickled ume fruit, a type of fruit closely related to the apricot. Umeboshi are round and wrinkled with a distinctly sour taste thanks to its high content of citric acid. In fact, ume fruits are harvested at the end of June, right when their juices have reached peak acidity. Due to their intense flavor, umeboshi is typically combined with white rice and consumed as a side dish or inside a rice ball. Umeboshi paste and umeboshi vinegar are also available for an easy way to spice up any dish. In terms of nutrition, umeboshi contains a good chunk of the potassium, manganese and fiber you need in a day. Plus, it’s low in calories, giving you the most nutrition bang for your buck. Besides boasting a pretty impressive nutrient profile and distinct flavor, this pickled plum has also been shown to have many beneficial effects on health.

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  • Sushi Nori Dried Seaweed 25g

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    ر.س38,00

    Nori is a type of edible seaweed that is widely used in Asian cuisine. In the US, it is a common ingredient in sushi dishes. Nori refers to dried seaweed sheets made from the edible red algae species called porphyra yezoensis and porphyra tenera. Nori tends to turn a blackish green when dried. In Asian countries such as Japan, China, and South Korea, it is used to prepare different types of snacks. Around the world, this seaweed species is used to wrap sushi.

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  • Wakame Wild Dried Seaweed 50g

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    ر.س32,00

    Wakame is an edible seaweed that is commonly used in Japanese cuisine. It has an unusual brown or deep green color because it contains fucoxanthin, a unique compound rarely found in vegetables, which has several medicinal and nutritional qualities. The scientific name for wakame is Undaria Pinnatifida, it is considered as one of the most invasive species of seaweed on the planet because it can grow as much as an inch per day in beaches, blocking other marine life. In Japan, wakame is commonly used in soups, salads, as well as in the form of a side dish. It tastes briny, with a slightly sweet taste. This delicious seaweed is beginning to gain popularity in other parts of the world as well, particularly in France. The impressive list of health benefits has made wakame a staple in raw food, vegan, and macrobiotic diets.

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