Agar-Agar also called Kanten.
A sea vegetable used to make gelatins.
Agar-agar comes in bars or flakes.
It helps relieve constipation,
regulatesthe intestines,
and contains no calories.
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Arame
A sea vegetable that is virtually fat-free;
low in calories; and rich in essential
minerals, vitamins, protein, and important trace elements.
Used in salads, it is delicious sautéed with carrots
and onions, or with deep-fried or dried tofu.
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Azuki beans
Small round red beans which have been traditionally used
to strengthen kidneys and regulate the intestines.
The term in azuki in Japanese literally means "small bean."
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Bancha or Kukicha twig tea
This tea comes from the dark brown, roasted stems
of the green tea plant. It is virtually caffeine-free and makes
a good beverage for daily use.
Its strong alkalising effect on the blood serves to relieve fatigue,
cleanse the digestive system, and combat
oncoming cold and flu symptoms.
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Brown rice vinegar
This organic vinegar has completely natural ingredients.
It serves as an excellent pickling agent and preservative
that can add days to the life of cooked grains and veges.
Its large content of amino-acids help dissolve excess lactic acid,
relieve arteriosclerosis and high blood pressure,
as well as stiff muscles and fatigue.
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Daikon
This long, white radish has a sharp taste when raw,
but becomes mellow when cooked.
It?s a natural balance for fatty foods as it dissolves
excess fat & mucus, and assists with weight-loss.
Rub a raw slice on skin to relieve itchiness
from bites and rashes.
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Gomasio
Made from unhulled sesame seeds and sea salt crushed together,
gomasio can be used daily as a condiment sprinkled on all meals.
It is an ideal way to get salt into the body without causing excessive thirst
as the oil from the crushed sesame seeds coats the salt.
It also relieves tiredness by neutralising acidity in the blood
and strengthening the nervous system.
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Kombu
A dark green sea vegetable which helps to nourish the skin,
cleanse the colon, and reduce high blood pressure.
A strip of kombu can be for added flavour in soups and cooking rice.
It also makes food, especially beans, more digestible.
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Kuzu
A white root-starch made from the wild kuzu plant.
It dissolves in cold water and is used much like arrowroot
to thicken sauces, stews, puddings,
and Chinese vegetables combinations.
For chronic intestinal weakness and colds,
dissolve one teaspoon of kuzu in a little cold water.
Add one cup of boiling hot water and stir well
until the mixture is almost transparent.
Add a few drops of tamari to taste.
Take one cup per day for 3 days.
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Miso
Brown, fermented flavouring paste made from soya,
other beans, grains, and sea salt.
Add to soups, stew, sauces, or dressings.
It helps renew intestinal flora, promote digestion,
as well as cleanse nicotine, sugar, chemicals,
and antibiotics from the body.
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Nori
Thin sheet of roasted seaweed used to for making sushi and nori rolls.
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Shiitake mushrooms
These dried Japanese mushrooms grow
out of tree trunks in a very cold climate.
As such they have very relaxing and calming effect
on the body, and can help dissolve cholesterol.
Use in sauces, soups, and with rice.
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Tamari also called Tamari-Shoyu
Naturally produced soy sauce made from soya beans,
wheat, and sea salt.
Wheat-free tamari was made by pouring off the juice from making
hatcho miso so look for this if you have wheat allergies.
Use sparingly in soups, stir-fries, casseroles, and dressings.
Provides digestive enzymes and alkalinises the blood.
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Tempeh
A fermented soy bean product. It can be used in soups, salads,
vegetable dishes as well as a filling in sandwiches.
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Tofu
Made from soy beans, water and a natural coagulating agent
derived from sea salt called ?nigari?.
It can be boiled, marinated, steamed, simmered, stir-fried,
shallow or deep fried with tasty results.
High in protein and low in fats,
tofu is considered the ideal diet food.
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Wakame
A long, thin sea vegetable used
in soups and salads.
High in minerals, it strengthens the intestines,
nourishes the skin, and helps
regulate the menstrual cycle.
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Umeboshi plum
Salty pickled plums traditionally recommended in Japan
for relief of stomach troubles, diarrhoea or constipation,
headaches, fatigue, and hangovers.
Often called the ?king of alkaline foods?,
the umeboshi plum has a great alkalising effect on the body
because of its rich content of citric acid and alkaline minerals
such as iron, calcium, manganese, and potassium.
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