A lustrous green treasure of concentrated nourishment. It has a unique quality in cooking,
harmonizing and enhancing flavors of the foods it’s prepared with.
Use when preparing soup stocks and stews and for cooking highly digestible beans.
A lustrous green treasure of concentrated nourishment. It has a unique quality in cooking,
harmonizing and enhancing flavors of the foods it’s prepared with.
Use when preparing soup stocks and stews and for cooking highly digestible beans.
Because of a hijiki shortage compounded with increased demand in Japan this year, prices have skyrocketed. So we found a less expensive hijiki that is very good quality, but not as expensive as Ohsawa, which is premium quality.
Because of a hijiki shortage compounded with increased demand in Japan this year, prices have skyrocketed. So we found a less expensive hijiki that is very good quality, but not as expensive as Ohsawa, which is premium quality.
Plant based, traditionally made gelatin flakes
derived from red algae.
These flakes dissolve readily in boiling water to form a gelatin. Agar is the basic ingredient in kanten, a popular Japanese dessert. Use it anywhere a thickening agent or gelatin is called for.
Plant based, traditionally made gelatin flakes
derived from red algae.
These flakes dissolve readily in boiling water to form a gelatin. Agar is the basic ingredient in kanten, a popular Japanese dessert. Use it anywhere a thickening agent or gelatin is called for.
