Experiment with all our macrobiotic products, perfect for preparing Japanese recipes that nourish your body and mind. Seaweed, amazake, unpasteurised miso, umeboshi... Try authentic, high quality, traditional Japanese ingredients.
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La Finestra sul Cielo
1MATCHA
Traditional and select Japanese tea used in the Japanese tea ceremony as well as for cooking various desserts, drinks or dishes. It is characterised as a powdered green tea with a combination of sweet taste and a light bitter touch. The plants from which it is made are shade-grown and the leaves are hand-picked, so it has many more amino acids than conventional green tea, and it has a high concentration of...
La Finestra sul Cielo
1NORITO
Alga nori tostada, ideal para la elaboración de todo tipo de sushi vegetal. De color negro y sabor delicado, también puede utilizarse como condimento o para envolver cereales y verduras. ¡Elabora un delicioso sushi con esta alga de primera calidad!...
La Finestra sul Cielo
1HOK
Thanks to the fertile volcanic soil of Hokkaido, azuki beans from this part of Japan have a sweeter, milder and more flavourful taste. They are one of the most digestible pulses available and are characterised by a high nutritional value. They can be combined with any other legume, cereal or vegetable or seasoned with olive oil, soy sauce or gomasio. They are also perfect as a...
La Finestra sul Cielo
3SHOYU
Soy sauce made according to the best traditional method (fermenting for 18 months in wooden barrels). Ideal for recipes based on cereals, legumes, vegetables and seaweed. Pasteurised product....
La Finestra sul Cielo
3KUKI
Three-year-old roasted green tea grown in the Uji region, which has been producing Japan's most renowned tea for centuries. It is in this area that the Nagata family still cultivates, in the traditional way, the plants used to make their excellent Kukicha tea.....
La Finestra sul Cielo
2TAMA
Tamari, made from soybeans and salt, is a dense, rich and full-flavoured product. Produced according to the best traditional method (fermenting for 18 months in wooden barrels), it is ideal for enriching and flavouring recipes based on cereals, pulses, vegetables, seaweed, rice, pasta or salads.....
La Finestra sul Cielo
2SHOYU
Soy sauce made according to the best traditional method (fermenting for 18 months in wooden barrels). Ideal for recipes based on cereals, legumes, vegetables and seaweed. ....
La Finestra sul Cielo
2ACIUME
Umeboshi vinegar is obtained by filtering the salted vinegar extracted from the ripening of the umeboshi. It is used as a normal vinegar, which, being salty, makes it possible to finish a salad by adding just a little of this vinegar. It can also be used in vegetable sauces by adding one tablespoon of Tahin, two tablespoons of umeboshi vinegar and mix well.....
La Finestra sul Cielo
2ACIRI
Rice vinegar is an appetising condiment made by fermenting rice in terracotta vats for a year, turning it first into alcohol and then into vinegar. Its flavour, being less acidic, milder and fuller than wine vinegar, combines perfectly with any cereal, vegetable or seaweed dish, bringing out its flavour without modifying it. It can be used as its...
La Finestra sul Cielo
1TEKU
Three-year-old green tea grown in the Uji region, which has been producing Japan's most renowned tea for centuries. It is in this area that the Nagata family still cultivates, in the traditional way, the plants used to make their excellent Kukicha tea.....
La Finestra sul Cielo
1TAMA
Tamari, made from soybeans and salt, is a dense, rich and full-flavoured product. Produced according to the best traditional method (fermenting for 18 months in wooden barrels), it is ideal for enriching and flavouring recipes based on cereals, pulses, vegetables, seaweed, rice, pasta or salads.....
La Finestra sul Cielo
1SUKO
Wooden mallet used with the suribachi to grind and crush seeds ....
La Finestra sul Cielo
1SHOYU
Soy sauce made according to the best traditional method (fermenting for 18 months in wooden barrels). Ideal for recipes based on cereals, pulses, vegetables and seaweed. ...
La Finestra sul Cielo
1SHIRO
Shiro Miso is fermented for less than two months to achieve a more delicate and sweeter flavour than normal Miso. It is ideal to prepare sauces or creams and to accompany vegetables and cereals. Pasteurised product.
La Finestra sul Cielo
1PURYU
Puré de umeboshi elaborado a partir de la maduración de la ciruela ume, junto con la sal y las hojas de shiso. Las ciruelas se recogen de los árboles antes que maduren y se fermentan entre 6 meses y 7 años. El resultado de esta fermentación es un producto altamente alcalinizante. Ideal para combinar con cereales y verdura. Con un 79% de ciruela japonesa ume. No pasteurizado.
La Finestra sul Cielo
1NIGA
Nigari is the liquid that results from the extraction of cooking salt from seawater. This nigari is prepared according to the traditional method, leaving it to dry in the sun. It contains no impurities or chemical contaminants. Rich in trace elements, it is the best rennet for tofu preparationCOPY00
La Finestra sul Cielo
1MISORI
Miso is the result of a well-known maturing process, lasting about a year, of soybeans, salts and cereals in large cedar vats. This process gives rise to a dark and very tasty paste which is mainly used together with the stock cubes in the preparation of soups, sauces and various condiments. Rice miso, produced from soybeans, brown rice and salt, is a very tasty and...
La Finestra sul Cielo
1MIRZO
Mugi miso, or barley miso, contains a high proportion of barley. Steaming the soybeans and maturing the soybeans, salts and grains for about a year in large cedar vats gives this food an unmistakable, delicate flavour. Miso is ideal for the preparation of soups, sauces and various condiments.
La Finestra sul Cielo
1KUZUBO
Kuzu de origen ecológico de La Finestra sul Cielo. El Kuzu es la fécula obtenida de la raíz de una planta selvática, empleada para preparar jaleas de fruta y bebidas especiales como el famoso Ume-Sho-Kuzu. Se puede utilizar en sopas, salsas, gelatinas, dulces, etc....¡Ahora en formato vidrio!
La Finestra sul Cielo
1KUKI
Three-year-old green tea grown in the Uji region, which has been producing Japan's most renowned tea for centuries. It is in this area that the plants used to make its excellent Kukicha tea are still cultivated in the traditional way today.....
La Finestra sul Cielo
1KOMBU
Kombu seaweed, dark green in colour and hard in consistency, grows in the sea north of Hokkaido and is perfect for adding to vegetable stews, tofu or seitan. They are also ideal for cooking legumes. The recommended use per person is 5 grams of raw seaweed per person per week.....
La Finestra sul Cielo
1HAT
Hatcho Miso is the oldest variety of Miso and is made from soybeans and salt. It has a dark colour and a very intense flavouro....
La Finestra sul Cielo
1BARDA
Cultivated for centuries by Japanese farmers, burdock root is one of the most widely used roots in Japan. It is made according to the traditional method of preservation: the root is cut into thin strips and then dried in the sun.....
La Finestra sul Cielo
1ARA
Black Arame seaweed with a delicate flavour. To be added to salads and vegetable dishes or used as a condiment. The recommended use per person is 1 gram per day, equivalent to 1 pinch of cooked seaweed, 4 times per week, 100% compostable packaging....
La Finestra sul Cielo
1AMAVENA
Oatmeal amasake is a sweet and delicious cream ideal to be eaten as a dessert or with the addition of fruit, fruit jam, hazelnut cream or almond cream. It can also be used as a base for puddings or sweets. The fermentation of the cereal is done by adding koji, a natural ferment that transforms the oats into this delicious cream, without using artificial enzymes. The...
La Finestra sul Cielo
1AMAMAMIG
Millet amasake is a sweet and delicious cream that is ideal to be eaten as a dessert or with the addition of fruit, fruit jam, hazelnut cream or almond cream. It can also be used as a base for puddings or sweets. The fermentation of the cereal is done by adding koji, a natural ferment that transforms millet into this delicious cream, without using artificial enzymes. The a...
La Finestra sul Cielo
1AMA
Brown rice amasake is a sweet and delicious cream ideal to be eaten as a dessert or with the addition of fruit, fruit jam, hazelnut cream or almond cream. It can also be used as a base for puddings or sweets. The fermentation of the cereal is done by adding koji, a natural ferment that transforms the cooked rice into this delicious cream, without using enzymes ...
La Finestra sul Cielo
1ACIUME
Umeboshi vinegar is obtained by filtering the salted vinegar extracted from the ripening of the umeboshi. It is used as a normal vinegar, which, being salty, makes it possible to finish a salad by adding just a little of this vinegar. It can also be used in vegetable sauces by adding one tablespoon of Tahin, two tablespoons of umeboshi vinegar and mix well.....
La Finestra sul Cielo
1ACIRI
El vinagre de arroz integral es un apetitoso condimento elaborado a partir de fermentar durante un año el arroz en tinas de terracota, para convertirlo primero en alcohol y después en vinagre. Su sabor, siendo menos ácido, más suave y lleno que el vinagre de vino, se combina perfectamente con cualquier plato de cereales, verduras y algas, resaltando su sabor sin modificarlo. Puede utilizarse como sust...
La Finestra sul Cielo
1MIGAR
Discover the new chickpea miso from Finestra sul Cielo. A soya-free, unpasteurised miso made with 47% organic chickpeas, fermented rice and sea salt. It is made according to traditional Japanese methods and fermented for 2 to 3 months, giving it a rich, mild flavour that combines the sweetness of chickpeas with the umami taste of traditional miso. Very versatile in the kitchen, it can be used to prepare a rich miso soup, vegetable stews, as a dressing or even to add a savoury touch to a delicious toast with tahini, avocado and chickpea miso.
La Finestra sul Cielo
3TAMA
Tamari, made from soybeans and salt, is a dense, rich and full-flavoured product. Produced following the best traditional method (fermenting for 18 months in wooden barrels), it is ideal for enriching and flavouring recipes based on cereals, pulses, vegetables, seaweed, rice, pasta or salads.
La Finestra sul Cielo
1RYU
Our umeboshi is produced in Japan according to the traditional method. The ume plum is harvested unripe and stored in salt and shiso leaves for a long time. It is the shiso leaves that give the food its characteristic red colour. Ideal for use in cooking with vegetables and cereals. ....
La Finestra sul Cielo
1BIF
Traditional oriental rice spaghetti. Light and tasty, they are similar to Chinese noodles but are made with the care of Japanese quality. They are delicious with any seasoning, in salads and broth or "oriental" style: sautéed in a pan with a little oil, seasonal vegetables, tofu or seitan ....
La Finestra sul Cielo
1LOTO
Lotus root is, without a doubt, one of the most common "medicine" foods in macrobiotics. In powdered form, mix a teaspoonful in an infusion and its properties can help to combat excess mucus, soothe dry coughs and boost the immune system. ....
La Finestra sul Cielo
2RYU
Our umeboshi is produced in Japan according to the traditional method. The ume plum is harvested unripe and stored in salt and shiso leaves for a period of time. It is the shiso leaves that give the food its characteristic red colour. Ideal for use in cooking with vegetables and cereals. ....
La Finestra sul Cielo
1SANPA
Umeboshi tablets indicated for lack of appetite, diarrhoea, constipation, intoxication, nausea, colds, flu or heavy digestion. With a delicate flavour and new, more convenient packaging....
Slendier
SLE09
Discover Slendier's new black bean pasta. Ideal for organic pasta lovers looking to reduce carbohydrate and calorie intake, but who still want to enjoy their favourite pasta dish. A highly recommended format for its protein and fibre content. It stands out for its quick cooking time of 3-5 minutes. Try it with your favourite tomato and basil sauce, with tofu, with pesto... Never has a vegetable dish been so irresistible!
Voelkel
VK006
For this lacto-fermented red beet juice, only Demeter raw materials from biodynamic agriculture are used. The naturally aromatic red beet tubers are pressed to preserve all their nutrients before being combined with lactic acid, the whole process being carried out without the addition of salt. The process of lacto-fermentation is carried out without adding salt....
La Finestra sul Cielo
1GOMAL
Variation of natural gomasio made from seaweed following the traditional recipe based on toasted sesame. Ideal for use directly on cereal or vegetable dishes. ....
La Finestra sul Cielo
1RUBBER
Tasty traditional Japanese seasoning prepared with lightly roasted and ground organic sesame seeds and salt. Ideal for sprinkling on top of cereals and vegetables. ...
La Finestra sul Cielo
2RUBBER
Tasty traditional Japanese seasoning prepared with organic sesame seeds, lightly toasted and ground together with salt. In 300 gram format, ideal for sprinkling on top of cereals and vegetables.
La Finestra sul Cielo
2GOMAL
Variation of natural gomasio made from seaweed following the traditional recipe based on toasted sesame. In 300g format, ideal for use directly on cereal or vegetable dishes ....
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