Make creamy barley soups and classic vegetable stews with this lightly pearled barley. It still has enough bran to provide nutritious fiber, but is not overly chewy.
A nutritional “powerhouse!” This small, round, yellow grain cooks up like couscous. To make fluffy millet, toast in a dry skillet before adding water or stock.
Carefully selected for their deep color and full form, the azuki has been valued for its easy digestibility and distinct flavor. These tasty beans cook in just 45 minutes. Prepared with a bit of kombu and winter squash, they might be mistaken for dessert!
With their nutritious outer hull intact, brown sesame seeds have a nuttier flavor than white (hulled) seeds. Wash before roasting to remove the natural coating of tannic acid which acts as a preservative and bug deterrent.
Made with only the sun, wind and sea in the clean water of Southern Baja California, 500 miles from any pollution center. These natural salt crystals contain precious trace minerals for balanced nutrition. Stone ground for purity and easier use.
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.
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.
No need to soak, trim or chop! These quick-cooking, bite-sized pieces are instant.
Just add to soup and they’re ready to eat. The flakes expand over 20 times when soaked. Versitile, easy to use and low sodium.
A richly flavored, full-bodied savory miso, a daily staple food of good eating. Delicious in miso soup, sauces, casseroles and stews, or blended with lighter misos for a uniquely new flavor!
Considered the gold standard for excellent miso. Made by the revered Yamaki Company, who makes Ohsawa® Nama® Shoyu, its flavor is unsurpassed. With this unpasteurized miso you can rest assured that you are receiving all the nutritional benefits of this living food.
A rich, full-term savory miso featuring the delicious flavor of whole grain brown rice - slighlty lighter and sweeter than barley miso.
Considered the gold standard for excellent miso. Made by the revered Yamaki Company, who makes Ohsawa® Nama® Shoyu, its flavor is unsurpassed. With this unpasteurized miso you can rest assured that you are receiving all the nutritional benefits of this living food.
Made according to a thousand-year-old
traditional method in earthenware crocks,
this authentic vinegar is aged for over 12
months. Its delectable taste lends itself to a
variety of uses.
Enjoy it as a lively ingredient in dressings, pickles, sauces and dips.
Not truly vinegar, this is the ruby red brine
from the pickling of umeboshi plums. Its year-long fermentation process brings out its fragrant, lively tartness and subtle herbal flavor.
Use Oindo Ume Vinegar in place of soy sauce
or seasonings. It’s delightful in soups, salads
or sprinkled on greens.
