There are 30 products.
Arche Wakame are certified organic, dried seaweed from Spain. With their pleasantly spicy note, they taste delicious in soups, salads and vegetable dishes. Contents: 40 g
Ark Dulse are dried, purple seaweed with a spicy touch. The algae from France are a happy color and aromatic addition to many dishes. The algae are dried at low temperatures and have raw food quality. Contents: 40 g
Gomasio is a traditional Japanese Seasoning, made from toasted sesame seeds and some sea salt. Gomasio spice spicy dishes to salt without them. It fits perfectly in the Asian and Arabic cuisine. The sesame is fair traded and comes from our HAND IN HAND Partner Sekem in Egypt from certified biodynamic cultivation. Content: 100 g
Kimchi is a traditional Korean vegetable specialty. Originally, like sauerkraut, this fermentation was about preserving vegetables. This tradition in Korea goes back up to 3000 years. Almost 10 years ago, kimchi was even included on the Unesco's list of intangible cultural heritage. Kimchi was traditionally made with Chinese cabbage, there was simply a...
Furikake is a delicious, crunchy mix of sesame seeds and Japanese seaweed. In Japan, furikake is often used to garnish and refine rice. But it also enriches the taste of salads and fish dishes as a topping. Furikake gives your homemade sushi a unique look and taste. Contents: 100 g
Pureed ume apricots from Japan Ume paste is a versatile cooking ingredient, for example for making sauces, dressings and sushi. Contents: 150 g
Gluten-free rice paper for homemade spring and summer rolls Spring rolls are a popular Asian finger food - with Arche rice paper they can be easily and quickly prepared in organic quality. Contents: 150 g
The versatile miso made from barley and soybeans develops a particularly balanced aroma through long ripening times. Thanks to its particularly balanced aroma, it can be used anywhere like bouillon cubes. It refines soups, dips, vegetable and rice dishes. Also delicious as a spread Contents: 300 g
Arche Sushi Nori are delicately spicy and mildly roasted, ideal for various sushi recipes and much more. Red seaweed from organic cultivation Contents: 17 g - 7 sheets
The right seasoning for vegan Sushi with real organic Wasabi! Pure mild organic wasabi paste tastes rolls to the delicious Sushi: thin on the rice, swipe, and curl up serving or stirred into soy sauce as a spicy hot Dip. An enrichment also for salads and Dressings or simply to fine Tofu-pad. Contents: 50 g
Ark, sea spaghetti, dried brown seaweed from France. With its mild-spicy taste, you can enrich pasta and vegetable dishes. They give you a hint of the sea. Contents: 50 g
Mu tea was compiled by Georges Ohsawa, who had acquired for many years, the Knowledge of the ancient classical works of Chinese and Japanese medicine. The result of these studies, the complex recipe for Mu tea. In this very effective tea is the balanced application of the principle of Yin and Yang, harmonizes the body's energy. Contents: 50 g
A real seasoning professional from Japan! The naturally fermented soy sauce made from soybeans and wheat is traditionally made in a Japanese factory. Arche Shoyu is a mildly spicy, versatile condiment for Asian and European cuisine. Contents: 250 ml
Spicy soy sauce from Arche Naturküche to refine rice and vegetable dishes. The Tamari soy sauce has a stronger taste than the Shoyu variant. It contains barley and is therefore wheat-free. It is made from organic ingredients using traditional methods and is guaranteed to be GMO-free. By the way, fermentation makes the iron contained in the soybean...
In salt and shiso leaves pickled apricots are a traditional Japanese house. Samurai ate fruit, the salted, stomach pain, combat fatigue and soreness. Contents: 250g
The mild rice iso made from peeled rice and soybeans is a creamy, gluten-free, sweet and salty condiment. The naturally fermented, traditional seasoning paste refines soups, purees, sauces and fine vegetables with its mild, spicy and creamy taste. Contents: 300 g
Tamari is flavor enhancer, the healthy, liquid version of the stock cube. The dark soy sauce goes well with both western and oriental dishes. Use them not only as a salt substitute, but also to enhance the natural taste of the ingredients during cooking and at the table. Contents: 1/2 liter
Ginger from the Tube The ginger Paste makes with their fresh taste and lemony and mild sharpness of Asian dishes, Dressings, marinades and soups to exotic pleasure. Contents: 50 g
Thai Curry from the Tube The exotic organic soups, sauces and curries gives Spicy a pleasant sharpness and a fresh and fruity touch. Particularly delicious the vegan organic curry paste for Rounding of vegetarian Curry dishes with Tofu, crisp vegetables and a little coconut milk. Contents: 50 g
Fine wok spice paste with lemongrass Arche Wok Up is a ready-made seasoning for wok dishes. The combination of Japanese spicy flavors with ginger, galangal and lemongrass oil goes well with many dishes. Contents: 50 g
Tamari is healthy and liquid Version of stock cubes as a flavor enhancer, and flavoring agent. The strong soy sauce is suitable for Western as well as Oriental dishes. They use them not only Salt, but also to the natural taste of the ingredients to intensify during cooking and at the table. Tamari fits perfectly to Pickles, in the Wok, rice, pasta, Sushi,...
Arche Cedarwood Tamari matures over many months in Japanese cedar wood barrels to create a soy sauce full of character and spicy. This tamari is very rich, spicy and ideal as a full-bodied base seasoning, marinade and the savory icing on the cake of many dishes. The long fermentation means that Cedarwood Tamari is gluten-free. Contents: 250 ml
This genuine Hon Mirin with its uniquely delicious flavor and subtle Sweetness is a real insider's tip for a successful Season! Ideal for fine sauces, marinades, and Desserts. Fried and grilled dishes get a fine gloss. Content: 250 ml
Ark Genmai Su is a sauce, a rice in earthenware vessels, to be aged for a mild, full-bodied sauce. Content: 250 ml
Macrobiotics is a nutritional philosophy that was largely developed by the Japanese Georges Ohsawa. Since his death in 1966, it has been further developed by his students. Macrobiotics are based on a vegetarian lifestyle and have adopted many aspects of Japanese cuisine. The diet of the monks in Japanese Zen monasteries also found its way into the macrobiotic diet. However, your own recipes are also essential, such as the mu tea, which consists of 16 herbs.
Macrobiotics, in English "the art of extending life", should help its followers to live a happy, healthy and long life. This was the declared goal of Ohsawa, who was also close to Daoism. A fundamental principle is the recognition of the unity of the universe and our relationship with the world around us, also expressed as yin and yang.
