Manna is the premium brand for healthy macrobiotic food produced in Japan. Macrobiotics is based on ancient Japanese food traditions. Manna fits into a healthy lifestyle and a well balanced diet.
Shoyu and Tamari
Shoyu and Tamari are original brewed soy sauces, made of soy beans, spring water and sea salt with koji-kin, the natural starter of the fermentation process. Wheat is used during preparation. Koji-kin is a fi lamentous fungus that produces enzymes to convert complex proteins and starch into singular nutrients. After preparation, shoyu is kept in wooden barrels for 2 years to give an aromatic flavour. Tamari is a thicker, sharper and saltier variety of soy sauce.
Nori is dried seaweed pressed into thin leafs. Growing in shallow waters in nets set up between bamboo sticks, nori is harvested at low tide, pressed between mats and sun dried. Producing nori is very costly, because of a number of critical factors. Manna nori is produced in Japan, were the best quality can be found, and is known for its complex, intense aroma.
Miso is a blend of fermented soy beans with salt and grain, produced with koji-kin. After blending, miso is kept for 1 to 2 years in wooden barrels, under the pressure of heavy rocks. Miso means ‘source of taste’ and has fine, aromatic fl avours. Depending on ingredients and climate, the colour varies from yellow to dark-brown. According to Japanese tradition, miso is known as a medicine as well as a food.