All Products in Category "Natural Food › Macrobiotics". Sorting: Product Name Alphabetically. Current page: 2:

is a full-flavoured and versatile Japanese organic soya sauce that is naturally fermented. Tamari is suitable in everyday cooking as a basic seasoning, marinade and to round off many dishes...

Tamari is a naturally fermented soya sauce with a stronger flavour than shoyu. It is suitable in everyday cooking as a basic seasoning, marinade and to round off many dishes...

in a 5-litre container for bulk consumers. Arche Tamari is an organic soya sauce with a full-flavoured aroma. The natural fermented sauce is popular as a basic seasoning, to round off many dishes, for barbecues and in marinades for tofu, fish or poultry...

This naturally fermented and salt-reduced organic soya sauce with a mild salt content is made according to a Japanese recipe. Enjoy the tamari as a basic condiment for soups and sauces and to round off many dishes...

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...

In the 1-kg-bucket for bulk consumers. Lactic acid fermented umeboshi pickled apricots are estimated for over 1,000 years in Japan as a home remedy for various foods and malaise. In Europe, many gourmets swear by the versatile seasoning for salad dressings, steamed vegetables, sauces, and grain dishes...

The puree of lactic fermented umeboshi apricots with its fruity-sour and at the same time salty flavour is a sophisticated condiment for salad dressings, dips, sushi rolls, tofu and vegetable dishes...

In the small greenhouse for the window cill, you can easily grow your own seedlings and sprouts. The sprouter offers suitable light conditions for the sprouts due to the light tinting of the trays and lid. The tray with ridges and drains on base enable even watering. The sprouer is easy to use and easy to clean...

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...

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...