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Absolutely not. We have a strong anti GM stance and have supported a GM Free trade and ban on production and proliferation since 1998 when commercially available GM products became available.
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Shiso Leaves come from an annual herb of the mint family (Perilla frutescens var. japonica). Both green and red leafed varieties are available and they are widely used in Japanese cuisine for pickling because of the leafs preserving properties. The red leafed variety also helps turn our Japanese pickled Ginger a lovely pink colour without the use of artificial colours. The herb has a strong mint or fennel flavour. It is sometimes know as “beefsteak leaf”.
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A. Dashi is a Japanese style clear broth made with Kombu Sea Vegetable. To prepare, add 1 strip of Kombu per litre of water, some vegetables (optional), boil for 20-30 minutes, strain, and season with Soy Sauce and ginger (optional).
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These are natural yeasts that can occasionally develop under exceptionally warm conditions. Rather than being a sign of poor quality, they indicate that the food has been naturally made using whole ingredients. They are quite harmless and can simply be skimmed off, or shaken to mix back in. To prevent re-occurrence, keep jars and packs sealed and store in a cooler place.
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Instant Miso Soup makes an ideal introduction to Traditional Japanese Soyfoods. Of the packaged Miso, Mugi and Genmai are good for general use. Hatcho is the strongest flavoured of all, and Shiro is a light tasting variety especially popular for dips and dressings.
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As mentioned above, excessive heat can damage some of the vital micro-organisms produced in traditionally fermented soyfoods. To avoid this, Miso can be added towards the end of cooking a soup or stew. Similarly Soy Sauce can be added at the end of cooking. Unlike salt, Miso and Soy Sauces do not need to be cooked into foods to flavour them. When reheating foods that contain Miso or Soy Sauce, you can keep the temperature just below boiling point.
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They can be introduced into the diet in very small amounts when the child starts walking, at the time you would normally introduce salt.
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Both Sanchi Shoyu and Sanchi Tamari are authentic Japanese Soy Sauces made to the same high quality standards. Shoyu contains wheat and has a more immediate flavouring ability, whereas Tamari is wheat-free and flavours more slowly but has a slightly stronger taste. Both have a similar nutritional profile and 16% salt content. Shoyu is more popular; Tamari appeals to those wishing to avoid wheat.
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To preserve its special qualities Sanchi Soy Sauce is best stored with its lid on, and away from bright light or heat source. Your kitchen food cupboard should be suitable.
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Koji is the Japanese name for the culture, Aspergillus Oryzae, which is introduced into the process of traditional Soy Sauce and Miso making to activate the fermentation. It works much like a culture does in making yogurt.
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The Soy Sauces - Shoyu and Tamari - both contain about 16% salt. Hatcho, Mugi and Genmai Miso contain about 12% salt, and the light Shiro Miso about 6% salt. The salt used in all Sanchi Soy Seasonings is natural unrefined sea salt.
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The traditional fermentation process used to make Sanchi Miso and Soy Sauce produces an abundance of healthy micro-organisms including beneficial yeasts, bacteria and enzymes. Some of these can be damaged by excessive heat, so when Sanchi's producers in Japan pasteurise their products they use the minimum heat necessary to stabilise the fermentation and allow for safe distribution. Sanchi Hatcho Miso does not need pasteurising because it is naturally stable, nor does Sanchi Instant Miso Soup, because it is spray-dried. Other types of Sanchi Miso and Sanchi Soy Sauce are minimally pasteurised, but with far less heat and time than is common with modern commercial production.
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Whilst soy seasonings are essential for Japanese style cooking, they combine just as well with our everyday Western foods.
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These are natural yeasts that can occasionally develop under exceptionally warm conditions. Rather than being a sign of poor quality, they indicate that the food has been naturally made using whole ingredients. They are quite harmless and can simply be skimmed off, or shaken to mix back in. To prevent re-occurrence, keep jars and packs sealed and store in a cooler place.
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They can be introduced into the diet in very small amounts when the child starts walking, at the time you would normally introduce salt.
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Sea Vegetables do unfortunately suffer from an image problem. This maybe because we associate them with the washed-up debris we find on our holiday beach rather than with freshly harvested wild plants growing in luxuriant forests in clean ocean waters. This tainted image is as far from reality as a compost bin is from a field of ripening corn! Sea Vegetables have been enjoyed since ancient times and are renowned for their abundance of minerals as well as for a variety of health-giving properties. Whilst their use has declined in the West, Sea Vegetables have remained popular in Japan. The Japanese still harvest record amounts from around their lengthy coastline and regularly include them in their everyday meals.
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Sanchi Sea Vegetables come from carefully selected sites around the coastline of Japan, well away from any centres of industry and population. Kombu comes from the north eastern extremity of Hokkaido facing directly into the wild Pacific Ocean. Other Sea Vegetables come from the Ise National Park, a wild area of outstanding natural beauty.
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Sanchi Kombu, Hijiki and Arame are harvested from wild plants, whilst Nori and Wakame are cultivated. Wild plants grow in thick luxuriant underwater forests and the annual harvest actually thickens up the growth of the plants (much like mowing a lawn). Harvesters are local people whose lives depend on establishing a sustainable relationship with their natural environment. The cultivation of Nori and Wakame simply consists of seeding spores in a controlled environment, after which the plants grow free from human intervention just as wild plants. Sanchi's Sea Vegetable grower uses no chemicals or added nutrients.
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Most savoury foods including grains, pasta, vegetables, salads, fish, cottage cheese (especially crumbled toasted Nori) and vegetable proteins.
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Usually Nori, Arame and Wakame because of their mild flavours, ease of preparation, and versatility of use. Nori is the most popular of all (the Japanese consume a staggering 10 billion sheets a year), and is especially loved by children who often enjoy simply munching on lightly toasted sheets.
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Sea Vegetables provide concentrated nutrition (in dried form they contain 10-30% minerals) and need only be used in small servings. Ideally they should be incorporated regularly into daily meals.
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Sanchi Sea Vegetables have been carefully dried (to 10-13% moisture) and should retain their nutrition and flavour for a long time when correctly stored. Because you only need to cook a small amount at a time, it is important to keep the pack sealed (especially Nori), and store in a cool dry place. Occasional surface sweating of white mineral salts and natural sugars may occur with some varieties if they are kept too warm or moist.
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This is only advisable if you live on the wild Celtic coastline of the western British Isles, remote from centres of habitation and industry. You will need to study species, harvest at the right time of year (more tender growth is usually found in early summer), and at the right time of the month (access is usually easier during low spring tides). The work can be dangerous, so proceed with caution. If in doubt leave it to the professionals.
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No. The seasonings in our sachets are all natural and based on traditional ingredients and macrobiotic principles. The excellent flavours are a result of the traditional skill combining high quality ingredients and natural seasonings, all based on macrobiotic principles.