All Products in Category "Natural Food › Macrobiotics". Sorting: Product Name Alphabetically. Current page: 3:

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...

In traditional Japanese cuisine, the combination of wasabi and soya sauce is particulary favoured. Enjoy this vegan seasoning sauce in marinades, wok dishes, salads or pasta, rice, cereal and vegetable meals...

in a small 145 ml size. Strong taste. Goes well with both western and oriental dishes. Tastes great with wok dishes, rice, pasta, sushi, sashimi or steamed vegetables. Refine your dishes and give them a great taste...

in the 250 ml size. Strong taste. Goes well with both western and oriental dishes. Tastes great with wok dishes, rice, pasta, sushi, sashimi or steamed vegetables. Refine your dishes and give them a great taste...

in the 500 ml size. Strong taste. Goes well with both western and oriental dishes. Tastes great with wok dishes, rice, pasta, sushi, sashimi or steamed vegetables. Refine your dishes and give them a great taste...

in the 1 liter bottle for bulk consumer. Strong taste. Tastes well with both western and oriental dishes. Tastes great with wok dishes, rice, pasta, sushi, sashimi or steamed vegetables. Refine your dishes and give them a great taste...

Teriyaki sauce is a fixed value in the Japanese cuisine. Composed of "Teri" which means shine and from "Yaki" which means grill it refers to a sweet and tangy sauce. Use this Organic Teriyaki Soya Sauce for marinating, cooking or coating Tofu, Seitan, Tempeh and vegetables...

Ume apricot is grown in Japan and has a strong, slightly acid taste. It undergoes lactic fermentation of approximately one month in brine with sea salt, to which Shiso leaves are added to give the apricot its beautiful red colour. Enjoy these pickled prunes with sauces, vinaigrettes, mayonnaises and cooked vegetables...

The Ume-apricot the brine and the Su- results Ume vinegar, is cultivated in Japan and has a strong sour taste. For about a month they will be subjected to lactic acid fermentation in a Lake of sea salt with shiso leaves, which give the apricot their beautiful red color. In the Ume Umeboshi is presented in the form of whole fruits that can be cut into small pie...

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...