Agar comes from seaweed. A great substitute for gelatin, Agar has no taste, no odour, no colour, and sets more firmly than gelatine.
Great for salad dressings and marinades.
Soybean miso Great for soups and broth
Agar comes from seaweed. A great substitute for gelatine, Agar has no taste, no odour, no colour, and sets more firmly than gelatine
Soybean Miso Great for soups and broth
Mirin is similar to rice vinegar, but sweeter and less acidic. When paired with soy sauce, it creates the foundation to homemade teriyaki sauce.
Made from soybeans and brown rice. Aged up to 18 months.
Milder, less acidic and sweeter than traditional white vinegar.
This zesty seasoning can be used to liven up salad dressings, cooked vegetables, homemade quick pickles, tofu dips and spreads
Tart, tangy and salty.
Gluten-free. Organic. Unsalted.
