 |
Our mission is to create awareness of the
relationship between the food you eat, your health,
your body and the environment. |
 |
|
Our fruits and vegetables are fresh and grown locally.
Our meat and poultry are organically raised with no
antibiotics and no growth hormones.
Our fish is caught
fresh and not farmed. |
  | |
 |
| Soy sauce is fermented sauce made from soybeans roasted grain, water and salt. A study shows that soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. Soy sauce is rich in probiotics of lactic acid bacteria and of excellent anti-allergic potential. |
Miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold and other ingredients that are allowed to ferment. It is a Japanese culinary staple that is high in protein and minerals such as zinc which is critical to immune function and would healing.
Researchers at the Departments of Nutrition Sciences and Biostatistics/Biomathematics, University of Alabama at Birmingham, theorized that miso, soy sauce, and other traditionally fermented soybean foods might contribute to their lower incidence of disease. |
| Seaweed is the nutrient-rich vegetables harvest from the sea and is a common in the Japanese diet. Seaweed is high in fiber and is said to help eliminate toxins from the body. |
| Konbu contains glutamine, the natural form of monosodium glutamate, which enhances the flavor of any foods that are cooked with it. |
| Wakame is a rich source of EPA (Eicosapentaenoic acid), and OMEGA 3 fatty acid. |
| Hijiki is known to be rich in dietary fiber and essential minerals. According to Japanese folklore, hijiki aids health and beauty and the thick, black, lustrous hair of the Japanese is linked to this regular consumption of small amounts of hijiki. |
| | |
|
| |
| | |
