Macrobiotic

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  • Organic Barley Miso 400g

    ر.س66,70 inc. Vat

    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 Umeboshi Paste 150g

    ر.س48,30 inc. Vat

    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

    ر.س43,70 inc. Vat

    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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  • Kombu Wild Dried Seaweed 50g

    ر.س32,20 inc. Vat

    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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  • Organic Tamari Sauce 150ml

    ر.س36,80 inc. Vat

    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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  • Wakame Wild Dried Seaweed 50g

    ر.س55,20 inc. Vat

    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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