All Products in Category "Natural Food › Macrobiotics › Condiments". Sorting: Product Name Alphabetically:

The organic binder can be used to bind soups, sauces and desserts. Kuzu is obtained from the roots of a leguminous plant. The roots of the creeping plant, which grows wild in Japan, reach a length of up to 2 metres and weigh up to 100 kg...

With its inimitable aroma and fine sweetness, this mirin is a real insider tip for fine sauces, marinades and desserts. Also suitable for fried and grilled dishes...

The organic vinegar is made from unpeeled rice. Rice vinegar is often used for salad dressings, marinades and dips, but also rounds off lentil and bean dishes with a subtle acidity...

Even a few drops of roasted sesame oil give marinades, soups and wok dishes a nutty flavour. For Arche Organic Sesame Oil unpeeled sesame is carefully roasted, gently pressed and filtered...

For this Japanese speciality, ginger is cut into very thin slices and then is pickled. With their hearty, refreshing aroma, the sour pickled ginger slices go particularly well with cereal dishes, salads, sandwiches and sushi...

It can be used like vinegar and enriches many dishes with its fruity-salty note. Enjoy as a dip, in spreads, vegetable dishes and salad dressings...

With its sweet aroma of naturally fermented sweet rice, Mikawa Mirin has long been a part of traditional Japanese cuisine. Mirin is still more of an insider tip in european cuisine whose umami flavour turns dressings, sauces and soups into a true Asian taste experience...

Chopped ginger in vinegar. Peeling ginger is a pleasure? Not really, is it? Why not use the flavour straight from the bottle? Approx. 1 teaspoon per person - or a little more if you love ginger...

in the larger 120 ml bottle. Chopped ginger in vinegar. Peeling ginger is a pleasure? Not really, is it? Why not use the flavour straight from the bottle? Approx. 1 teaspoon per person - or a little more if you love ginger...

Pure vegetable gelling agent. Agar agar is obtained from marine algae. It is very productive and a purely vegetable alternative to gelatine of animal origin. For agar agar to gel, it must be brought to the boil. It only gels when it cools down. Use it to thicken sauces and soups, to prepare jellies, jams and cake glazes as well as creams, pies and desserts...