Traditional Japanese wheat gluten rings made from the gluten (protein) of wheat flour.
Developed by Buddhist monks as a highly nutritious source of protein for their vegetarian diet, they have been an important ingredient in Japanese cuisine for centuries.
The Zenryu-Fu rings are like a quick and easy dumpling you can add to your favorite soups, stews, and casseroles.
The many-chambered, floating root of the beautiful lotus flower. It is enjoyed for its crunchy texture and delicate nutty flavor, and makes a valuable contribution to your herbal cupboard.
Lotus root provides a wonderful addition to vegetable dishes or add to stir fries, soups and stews, or use to make tea and poultices.
The many-chambered, floating root of the beautiful lotus flower. It is enjoyed for its crunchy texture and delicate nutty flavor, and makes a valuable contribution to your herbal cupboard.
Lotus root provides a wonderful addition to vegetable dishes or add to stir fries, soups and stews, or use to make tea and poultices.
Sun-dried to increase natural sweetness and flavor, simply soak to enjoy it raw in salads or sauté with vegetables, or add to soups and stews. Adds a wonderfully pungent, sweet flavor to your favorite recipes.
It cooks in minutes and, bEcause it is dried, you can enjoy it all year long.
Sun-dried to increase its natural sweetness and flavor.
In spring and summer, simply soak to enjoy raw in salads. In fall and winter, add dried daikon to sautéed vegetables or soups for good flavor and nutrition.
A versatile starch that may be used in recipes calling for a thickener.
For each cup of liquid, use approximately 1 T. kuzu dissolved in 2 T. cold liquid. While stirring, add dissolved kuzu to your recipe and heat until clear.
A versatile starch that may be used in recipes calling for a thickener.
For each cup of liquid, use approximately 1 T. kuzu dissolved in 2 T. cold liquid. While stirring, add dissolved kuzu to your recipe and heat until clear.
Naturally extracted from clean ocean water by solar evaporation, nigari (magnesium chloride) is not food, but is used as a coagulant in making tofu. Makes over 50 pounds of tofu!
Make your own homemade natto, a traditional
Japanese fermented soy food. For some, natto
can be an acquired taste, due to its powerful
smell, strong flavor, and sticky consistency.
Usually served on rice, it’s a rich source of
protein that’s loaded with health benefits!
One vial makes up to 80 lbs. Instructions included.
