Nutrition

Sojacause – Shoyu & Tamari – made in a cedar wood barrel

Shoyu is a traditional Japanese condiment with a centuries-old history. Its versatility has long been recognized in international cuisine. Over 99% of the Shoyus sold in the world today is manufactured industrially. It contains colorings, preservatives and other additives. Shoyu – The process of fermentation First, the soybeans are soaked

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Lactic acid ginger pickles and daikon pickles

A variety of lactic fermented vegetables are produced in Japan, such as Amasake-Zuke (pickles in amasake), Miso-Zuke (pickles in miso), Nuka-Zuke (pickles in rice bran), Shio-Zuke (pickles in salt) and others . For centuries, pickles had been a very important vegetable dish, especially when there were no fresh vegetables in

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Mochi – mashed rice cakes from Japan

Mochi 玄 米餅 are a very important part of Japanese food culture, they do not only play a role as a snack or sweet. Traditionally, mochi are made from Japanese sticky rice, called mochigome, this ceremony is called 餅 つ き mochitsuki, and it mainly takes place on the New

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Miso – all varieties explained by the miso master

Miso (soybean paste) is a lactic acid fermented paste made from soybeans, usually another type of grain, and salt. Their taste is fine and aromatic; the shades of color offered range from yellow to orange to brown. After steaming and cooling, the ingredients are mixed with a certain mold culture,

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Sea algae – since time immemorial – a superfood at its best

Sea vegetables have been consumed as food in European coastal regions since ancient times. In Japanese cuisine, sea vegetables are just as popular as garden vegetables. Especially in this day and age, when we have many problems with degraded and denatured food, sea vegetables can close an ever-increasing gap in

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The importance of polyphenols in nutrition

Polyphenols belong to the phytamines. These are plant substances that are just as important for our health as vitamins. We can see and taste many polyphenols because they shape the color, smell and taste of fruit and vegetables. The main representatives are phenolic acids and flavonoids, as well as coumarins

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The healing properties of a bowl of miso soup

The first forerunners of today’s miso can be traced back to around 500 BC. At that time, a fermented paste from soybeans was made in China, which was called Chiang (pronounced: “Dschang”). From China, miso was brought to Japan by Buddhist monks around the 7th century, where its production was

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Health uses of nattokinase

Nattokinase is an enzyme found in the Japanese dish natto and extracted from it. Natto is a traditional dish made by fermenting soybeans. During the fermentation, the bacterium Bacillus subtilis (hay bacillus) is used, which plays a decisive role in the development of nattokinase. The enzyme was discovered by the

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The seven stages of agriculture according to Masanobu Fukuoka

Masanobu Fukuoka (1913 to 2008) was initially a microbiologist and then became a farmer. His books are standard works in permaculture. He himself describes the nature of his agricultural method as “not doing agriculture” according to the Daoist Wu-wei principle. Similarly, Masanobu Fukuoka himself lived after that all his life

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