The kuzu plant is one of the largest vegetable roots in the world, the average weight of each is around 90kg. Its leaves and root have long been used as a food and its fibrous stems, as threads for fabrics and baskets. Kuzu is made from the starch extracted from the root, and used as […]
Most important foods for our well-being
Tabu is a company dedicated to manufacture and provide, high quality, whole food, plant-based and imported Japanese macrobiotic products. We use locally sourced organic non-gmo products and produce natural fare daily.
Macrobiotic principles are strictly adhered to in the manufacturing of high quality plant-based products to ensure a perfect balance between Yin and Yang, and are needed for a balanced, alkaline diet.
We are organic certified.
For centuries, Oriental medicine has recognized that sea vegetables contribute to general well-being and especially to the health of the endocrine and nervous systems. Over the last few decades, medical researchers have discovered a diet that includes sea vegetables reduces the risk of some diseases and helps the body eliminate dangerous toxins. In fact, surveys […]
Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. Rice (Oryza Sativa) has an estimated 8,000 varieties but only two […]
The art of culturing our food with lactic acid bacteria has been around for generations. And yet, we have forgotten about all that goodness that is in a jar of homemade sauerkraut or fermented dill and vegetable pickles. Fermentation is found throughout human cultures. Medical and scientific studies confirm what our ancestors had always known: […]
By studying diet and food intensively, I know Miso to be the most important and pivotal food for the Japanese people. Miso is a traditional food inherited by not only particular environment and climate surrounding in Japan, but also the actual constitution of the Japanese people. Boiled soybean is a bit difficult to digest. However, […]
Amazake is produced by combining cooked whole grain brown rice with koji spores and fermenting it for several hours. Fermented foods like amazake might benefit your stomach if you don’t digest food well. The enzymes in amaze help break down fats, complex carbohydrates, and proteins for your body to use. It also helps to eliminate […]
A hand full of Arame soaked in cold water 15-20 minutes Green beans cooked for 5 min refreshed in cold water and split Carrots thinly sliced and blanched for 30 sec, cooled. Spring onions and celery Roasted seeds Mix all together and add salad dressing. Dressing: 1/2 tsp mustard 1tbsp sesame seeds 1/2 springonion finally […]
(2/3 servings) Ingredients: 2 c water 1 tsp ginger juice/ finely chopped ginger 1 1/2 tsp miso paste diluted in 20ml water 1/2 tsp wakame Method: Bring water with ginger to a boil, reduce to simmer immediately, stir in miso paste and add wakame. Let simmer for 3 min. A variation of vegetables can be […]
The kuzu plant is a vine (Pueraria lobata, Pueraria hisuta) originating in the moujtaihs of Japan. This plant now also grows in die U.S, particularly in the South, where it is known as “Kudzu”. Kuzu is actually the starch obtained from the plant’s root. This very hardy wild root has a tremendous energy; it can […]