GABA rice cooker: get benefits of brown rice germination. Soak 2 hours at 104 Farenheit and cook 1.15 hours
Fermentation crock pot: ferment nappa, cabbage, cauliflower, broccoli
Instant pot pressure cooker: good for brown rice, kabocha, pumpkin, adzuki beans, brown rice and ban cha tea
Aged miso(2 years old)
Is kombu and nori the same thing?
Kombu is kelp and nori is seaweed. They contain many essential vitamins and minerals and no preservatives. Kombu is usually sold in thick, dried, nearly black strips. It softens when immersed in water and is commonly used to make dashi (soup stock)
Nori is pulped and laid out to dry in thin, paper-like sheets, cut square, wherewakame is simply dried whole seaweed. They sell cleaned and cut-up, then driedwakame, but it is still whole, not pulped, and the pieces, even though small, are still about 1″ square.
Kelp, a type of seaweed, is chock full of good-for-you nutrients that can benefit yourhealth and possibly even prevent disease. Already a staple in many Asian cuisines, this type of sea algae is a natural source of essential vitamins, minerals, and antioxidants.
Adzuki beans on ebay 10lbs, cheapest $2.8/lbs
Gold Sea Salt $9.95/lbs
Gold Sea Salt contains over 80 minerals and trace elements, including gold. This unique sea salt is harvested from the volcanic island of Sicily, Italy, that still has an active volcano. Used by the Greek philosophers and the Romans during their “Golden Age.” Use it in your daily cooking, enjoy its flavor and feel its power
SI Sea Salt $5.5/lbs
Recommended by Michio Kushi Made with only the sun, wind and sea in the clean waters of southern Baja, 500 miles from any pollution center. These natural salt crystals contain precious trace minerals for balanced nutrition. Gently stone ground for purity and easier use.
Organic Miso Tamari $7/$8
A special treat – traditional tamari liquid that rises after miso ages. Rich in beneficial enzymes and flavor! Well water, organic soybeans, organic barley,
organic brown koji rice, sea salt.
or Bragg Aminos (16 amino acids) $5/$6
Qustions about bragg:
Bragg’s has apparently admitted that they make this liquid protein concentrate by treating soybeans with hydrochloric acid to create free amino acids, then neutralizing the remaining acid with sodium bicarbonate, which creates sodium chloride—and the salty taste. Corn syrup, caramel, water, and salt may be added to create flavor.
This product is said to be rich in amino acids like arginine, glutamic acid, glycine, serine, tyrosine, lysine, and more. It’s marketed as a non-fermented alternative to soy sauce and tamari, and is often labeled as GMO-free.