Japanese

Since 1972 Eden has cultivated trade with artisans dedicated to traditional food making for our supply of miso, soy sauces, sea vegetables, and a variety of specialty food items.

  • A seaweed gelatin substitute. Easy to use flakes ideal for pie fillings, jellies, preserves, kanten, custards, and vegetable or fruit aspics. Wild, hand harvested sea vegetables with strong thickening properties are naturally prepared and dried in the mountains using only winter freezes and thaws. Agar agar bars and flakes are a vastly superior option to ‘rendered’ gelatin. Enjoy sea vegetable benefits that are very low sodium and easy to use. Called ‘kanten’ in Japan. Fat free and very low sodium

    85.00 EGP

  • Wild harvested, shredded, cooked, and sun-dried. Add to sautéed vegetables, salads, and baked goods. Sweeter and milder than its cousin hiziki. Rich in beneficial fiber. Low fat, low sodium, and a good source of vitamin A, calcium, and magnesium.

    212.00 EGP

  • Patiently hand crafted of hard winter and spring wheat, short grain brown rice flour, and a bit of sea salt. Tanaka family traditionally made as they’ve been doing it since 1906, now with four generations actively involved at their shop. A two-step drying provides the best texture and flavor. Excellent summer fare, yet satisfying in any season. It is one of the most popular noodles in Japan. Versatile for stir-fries, salads, and with dashi – a shoyu soy sauce kombu broth. A good source of protein.

    55.00 EGP

  • A mellow, sweet, golden miso paste of Non-GMO organic whole soybeans and organic brown rice traditionally aged in cedar kegs for up to 18 months. An all-purpose miso, great for every day use. Digestive enzymes, protective isoflavones, and fatty acids found in miso contribute to good health. One of the most popular misos in America today. Gluten Free and easy to use in a resealable standing pouch

    190.00 EGP

  • Thin, translucent noodles made of 100% mung bean starch. They cook in 3 to 4 minutes. A popular noodle in Asia often used in soups. Their creamy, chewy texture adds delight to soups and salads. Delicious seasoned with EDEN Soy Sauce, a dash of EDEN Brown Rice Vinegar, Mirin, and Toasted Sesame Oil, or drizzled with ponzu. A good source of iron. Very low sodium with no salt added. Gluten free.

    55.00 EGP

  • Tender fronds Arctic current nurtured off Hokkaido. Widely used in soup stock and ‘dashi’ noodle broth as a flavor enhancer. Add a piece to beans or root vegetables for improved flavor and a softer texture. Low sodium and fat free.

    140.00 EGP

  • Certified organic wild mountain kuzu root, hand-cut, crushed, rinsed, soaked, repeatedly washed in cold mountain spring water into a thick paste, and dried for 90 days. A strengthening, healthy starch for thickening sauces, gravies, soups, desserts, and more. A macrobiotic staple. Always dissolve it in a cold liquid before adding it to anything hot. Stir constantly when heating until the milky white becomes clear. Fat and sodium free.

    175.00 EGP

  • The highly prized Asian water lily root, washed, sliced, and sun-dried on rice straw mats. A traditional health food. Simply soak, cut as desired, and add to vegetable dishes, soups, and stews. Use soaking water for tea or soup stock. A creamy smooth crunchy texture.

    250.00 EGP

  • Revered culinary and healthful mushroom. Aka ‘Hen of the Woods’ and ‘Dancing Mushroom’. Soak to reconstitute. Use like any other mushroom in stir-fires, soups, stews, gravies, and pasta sauces. Rich in vitamins D and niacin B3, and a good source of fiber. Rich succulent flavor and firm texture. Called ‘King of Mushrooms’ by researchers for its beneficial qualities.

    190.00 EGP

  • Full-bodied miso of Non-GMO organic whole soybeans and organic barley aged in cedar kegs for 18 months in the traditional manner by one of the oldest miso companies in Japan. The most popular and widely used miso. Excellent for every day use, in any season. Digestive enzymes, protective isoflavones, and fatty acids found in miso contribute to good health. Low fat, wheat free, and easy to use in a resealable standing pouch

    190.00 EGP

  • Unrefined, cold pressed, extra virgin sesame oil from the first pressing. Lightly filtered, retaining sesame’s aroma, rich flavor, and nutrients. Sesamol and sesamin, antioxidants in sesame, are natural preservatives making it a very shelf-stable unrefined oil. A beneficial cooking oil, excellent for all cuisines and cooking styles. Amber glass protected.

    175.00 EGP

  • USDA Organic. Low-fat, heart-healthy vegetable protein for entrées & desserts. Great alternative to eggs, dairy & meat. Needs no refrigeration until opened.

    45.00 EGP

  • Soothing, satisfying tea of gas fired cauldron roasted tea twigs and mature leaves. Aged 2 to 3 years after roasting. Lowest caffeine of EDEN imported teas, 90% less than brewed coffee. Ideal at meal’s end. 50% kukicha tea and 50% apple juice is an excellent children’s beverage. Antioxidant health benefits. Quick and easy, environmentally appropriate tea bags.

    70.00 EGP

  • Extraordinary fine shoyu made of Non-GMO organic soybeans and organic wheat by brew masters skilled in traditional methods. Aged in wood casks for 2 years. It melds, brightens, and brings out depth of character in any food. George Ohsawa called this soy sauce ‘tamari’. Shoyu soy sauce is macrobiotic ‘tamari’ soy sauce. Amber glass bottled with a dispenser cap that delivers ‘drops’ or ‘pours’ as you desire. Refillable

    132.00 EGP

  • Toasted nori sheets for sushi, nori rolls, and rice balls. Very versatile and popular. Ise Bay grown purity. Differences you can see and taste in its deep color, brilliant luster, and appealing sweet, mild flavor. Fat free, very low sodium, and a good source of calcium.

    106.00 EGP

  • A naturally fermented gluten-free soy sauce made from whole U.S.A. Non-GMO organic soybeans. A food seasoning and condiment. Tamari is best for longer cooking, commercial food production, and bolder flavor. Amber glass bottled with a dispenser cap that delivers ‘drops’ or ‘pours’. Refillable.

    85.00 EGP

  • A rich, hearty condiment of minced carrots, burdock root (cocklebur), and lotus root slowly cooked with unrefined sesame oil and hacho miso. Sprinkle on cooked grain, noodles, potatoes, vegetables, and salad. Potently energizing and flavorful. Fat free and low sodium.

    160.00 EGP

  • Pickled, sun-dried, infused with red shiso (beefsteak) leaves, and aged for a year. Ideal for sushi and rice balls, they lend tartness to dressings, dips, and sauces. Japan’s chicken soup in cold and flu season is okayu, a thin rice porridge with umeboshi. Made of the ‘nanko’ plum variety that is prized for its juicy pulp, delicious flavor, and high citric acid content. ‘The king of alkaline foods’, umeboshi plums are an ancient food used to balance and strengthen. Highly valued as a digestive aid.

    335.00 EGP

  • This fine Japanese wakame is cultivated in the Naruto Strait between the Shikoku and Awaji Islands. Strong currents and whirlpools strengthen it. Washed, cooked, cut, dried, and ready to use without soaking right out of the bag for miso soup. Soak briefly for salads, it expands 20 times. Quick, versatile, and easy. Wakame is one of the most popular sea vegetables in Japan and the U.S.A. Mild flavor. Fat free and low sodium.

    120.00 EGP

  • The finest donko grade. Small, young, tightly curled shiitake are treasured for their thick caps and spectacular flavor. Grown on oak logs in a natural forest habitat, hand harvested and sun-dried. A revered health food. Research indicates shiitake’s unique polysaccharides may help to stimulate immune system strength. Rich in vitamin D and fiber, and a good source of niacin B3. Mushrooms are the only vegetable source of vitamin D and only the dried are a rich source.

    185.00 EGP

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