All Products in Category "Natural Food › Macrobiotics". Sorting: Product Name Alphabetically. Selected Product Filters: Certificates: Organic Label. . Current page: 2:

As a marinade and seasoning sauce for tofu, vegetables, fish or meat. The vegan and gluten free organic seasoning sauce without garlic adds a spicy note to dishes of all kinds...

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...

Lactic sour umeboshi apricots are estimated for over 1,000 years in Japan. In Europe, many gourmets swear by the versatile seasoning for salad dressings, steamed vegetables, sauces and cereal dishes...

is a soy sauce shoyu, naturally fermented. Made from organic soybeans and roasted organic wheat according to a traditional recipe in Japan. With its mildly spicy taste, it is suitable for seasoning and refining Asian dishes...

The spicy sauce based on fermented soybeans and brown rice matures for at least four months to develop its full flavour. It's hard to imagine Asian cuisine without it, but it's also suitable for adding the final touch of spice to dishes from all over the world...

Perfect for desserts and fuit spreads. Vegetable gelling agent from red seaweed and versatile for jam, jelly, puddings, soups and more...

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...

is a traditional Japanese soy sauce, refined with ginger, garlic, rice syrup and mirin, the Japanese rice wine with its mild flavour. A Thai temptation with an exotic floral fragrance. Practical for cooking or seasoning - tastes delicious with steamed vegetables, soy, rice and cereal dishes, vegetable juices, etc. Can also be used on the table and adds an orig...

in a small 145-ml-size. Mild in flavour. The difference between Shoyu and Tamari lies in their composition. Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. Shoyu is great with pickles, in the wok, with rice, with noodles, with sushi, sashimi or steamed vegetables. It is delicious in combination with mirin rice wine, wasabik ginger or grated dai...

in a 250-ml-size. Mild in flavour. The difference between Shoyu and Tamari lies in their composition. Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. Shoyu is great with pickles, in the wok, with rice, with noodles, with sushi, sashimi or steamed vegetables. It is delicious in combination with mirin rice wine, wasabik ginger or grated daikon...

in the 500-ml-size. Mild in flavour. The difference between Shoyu and Tamari lies in their composition. Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. Shoyu is great with pickles, in the wok, with rice, with noodles, with sushi, sashimi or steamed vegetables. It is delicious in combination with mirin rice wine, wasabik ginger or grated daikon...

in a large 1 litre bottle. Mild in flavour. The difference between Shoyu and Tamari lies in their composition. Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. Great with pickles, in the wok, with rice, with noodles, with sushi, sashimi or steamed vegetables. It is delicious in combination with mirin rice wine, wasabik ginger or grated daikon...

in a small 250 ml bottle. Naturally brewed soy and wheat sauce with 28% less salt than other existing soy sauces. Matches with rice, salads, steamed vegetables or as a dipping sauce...

in a large 500 ml bottle. Naturally brewed soy and wheat sauce with 28% less salt than other existing soy sauces. Matches with rice, salads, steamed vegetables or as a dipping sauce...

With its sweet taste, this shoyu soy sauce with rice syrup is a traditional accompaniment to rice and sushi dishes. The sweet and salty flavour is also wonderfully suitable for creative recipe ideas from cuisines all over the world...

Reduced salt content tamari in the small 250 ml bottle. Can be used for cooking as well as a condiment at table. It can be used to bring out the taste of pasta broths, soups, sautéed vegetables, salad dressings, marinades or when making stir-fry dishes. Combines well with rice vinegar, garlic, ginger and mustard...

in a 500-ml-bottle. Reduced salt content tamari. Can be used for cooking as well as a condiment at table. It can be used to bring out the taste of pasta broths, soups, sautéed vegetables, salad dressings, marinades or when making stir-fry dishes. Combines well with rice vinegar, garlic, ginger and mustard...

in the large 1 l bottle. Reduced salt content tamari. Can be used for cooking as well as a condiment at table. It can be used to bring out the taste of pasta broths, soups, sautéed vegetables, salad dressings, marinades or when making stir-fry dishes. Combines well with rice vinegar, garlic, ginger and mustard...

in the smaller 250-ml-bottle. Taste enhancers, a liquid version of stock cubes. As the classic tamari, Lima Tamari 50% less salt is valued by cooking fans for its rich, intense taste and also helps to reduce daily salt intake. Traditionally used to underline the natural flavour of soups, roasted vegetables, salad dressings, marinades, also rice...

in the bigger 500-ml-bottle. Taste enhancers, a liquid version of stock cubes. As the classic tamari, Lima Tamari 50% less salt is valued by cooking fans for its rich, intense taste and also helps to reduce daily salt intake. Traditionally used to underline the natural flavour of soups, roasted vegetables, salad dressings, marinades, also rice...