Mana Kitchen
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mana kitchen Probiotic ・ Organic ・ Heirloom ・the concept・ Mana Kitchen is an organic, probiotic, life-nourishing restaurant that offers Japanese-Indonesian fusion food. We use as much organic heirloom vegetables grown in our permaculture garden as possible, provide menu that is health- and eco-conscious, and serve homemade probiotic seasoning and food. You are what you eat. Food is medicine in itself. Our aim is to provide food that maximizes human potential and sustains lives for generations. This is important because so much of the food that we consume nowadays is essentially life-less and nutrition-less. White rice grains won’t sprout if you plant them. The majority of rice consumed in Indonesia is green-revolution rice, which yields large volumes but dilutes the nutrition content. White wheat is similarly devoid of regenerative properties. Most vegetables sold at supermarkets are made from F1 seeds that are designed for one-generation consumption. Mana Kitchen provides food the way the earth blessed us with. We call it “awakening food” because when you consume food the most natural way, it awakens your soul, mind, body and all your senses. Of course, we do not allow GMO vegetables, MSG seasoning, microwaves, and other evils to enter our kitchen. *We are not a vegetarian restaurant but we decided against serving beef because it's the most unecological thing to produce. The popular red meat requires 28 times more land to produce than pork or chicken and 11 times more water. Production of beef meat accounts for a staggering 80 percent of the total greenhouse gas emitted by all livestock. Where the produce comes from We produce as much heirloom vegetables as possible at our permaculture garden. All the vegetables grown at Mana are heirloom (non-F1, non-GMO). We will source the remaining vegetables from other farms that only grow organic heirloom plants. About the Chef An Okinawa native, Yasuhiro Higa is trained in French cuisine and is an expert in macrobiotic cooking and food-as-medicine. For the past several years, he has traveled extensively around Japan to work with local food producers and restaurants to maximize the potential of unique, locally grown produce and revitalize struggling businesses and economies. This is his first overseas project. Bali reminds him a lot of his childhood growing up in rural Okinawa. He is currently working with cancer doctors to develop food that nourishes life. ・key elements・ amazake – ancient Japanese superdrink Literally meaning ‘sweet sake’, amazake is an ancient Japanese superdrink. This 1000+ year-old probiotic, non-alcoholic fluid made from fermented whole grain rice was traditionally served at Shinto shrines. At Mana Kitchen, we use this as a sweetener, instead of sugar. Health benefits: ● Contributes to hair growth and beautiful ● Increases concentration skin ● Aids good sleep ● Helps reduce weight ● And more ● Relieves constipation ● Relieves fatigue shio-koji – probiotic salt Used in Japan for centuries as an all-star ingredient, shio-koji has seen resurgence in popularity in recent years with the increasing interest in fermented foods. The enzymes contained in shio-koji break down proteins to pull out flavors, and this process also contributes to tenderizing meat and fish. The enzymes also decompose starches to draw out the sweetness from ingredients. It has a rounder taste than ordinary salt. probiotic rice Invented by Dr. Nagaoka about 60 years ago, koso-genmai is brown rice with red beans, cooked in a particular way. The cooked rice is kept in a thermo for up to 10 days, allowing the rice to ferment, become probiotic, and darken its color over time. After 10 days of fermentation, the enzyme content increases by 100 times. Health benefits: ● Balances weight - weight loss if you are overweight, weight gain if you are unhealthily skinny. Most people lose weight just by replacing daily white rice intake with fermented rice. ● Promotes digestion and prevents constipation ● Prevents obesity and high blood pressure ● Prevents aging of the cells ● Good for detox, beautiful skin and anti-aging because of ample polyphenol in red beans ● Super nutritious overall - so much more vitamins, minerals, enzymes, proteins, carbohydrates - containing 6 times more fiber and 1200 times more vitamin E than white rice. vege broth Vege broth is soup made from skins, seeds, and other parts of vegetables that usually get thrown away. These parts are difficult to use in cooking but are very nutritious. At Mana Kitchen, it is used as a base for some of our soups and kalio. Vege broth maximizes the benefits of vegetables to its full potential while minimizing food waste. Vege broth soup is filled with phytochemicals. Phytochemicals are chemical compounds produced by plants, generally to help them thwart competitors, predators, or pathogens. Because plants can’t move under heavy rains and strong UV rays, their skins have strong anti-oxidative effects and other traits that protect them from external forces like germs. Since heating helps push phytochemicals out of cells, the nutrition in vege broth is absorbed more efficiently than in vegetable smoothies. Health benefits of phytochemicals: ● Boosts immune system ● Contains strong antioxidative and anti-aging effects ● Promotes anti-cancer effects, preventing cells from becoming cancerous and cancerous cells from increasing. ・breakfast・ available 7.30am to 10am Set Menu 1 main dish + 1 soup + 1 drink 65k Main options Amazake smoothie bowl V | VG | GF Amazake (Japanese ancient superdrink) -based smoothie with tropical fruits and muesli Whole wheat crepe V | VG Whole wheat crepe with sauteed tropical fruits with tamarind sauce Organic omelet V | GF Organic eggs and vegetable omelet with a hint of probiotic salt Probiotic chicken porridge GF A popular Indonesian breakfast. Porridge made of probiotic rice and chicken broth topped with chicken strips, eggs, and fried shallots Probiotic vege broth porridge V | VG | GF Porridge made of probiotic rice and super nutritious vegetable broth. Good for skin! Soup options Amazake gazpacho Pumpkin soup Vege broth Drink options Seasonal Fresh juice Choose from: Local orange, dragon fruit, papaya, pineapple, and watermelon Herbal tea ● White - the immune booster Ginger, lemongrass, cinnamon, cardamom, anise, lesser galangal ● Yellow - the detoxifier Turmeric, ginger, lesser galangal, fermented rice ● Red - the vitamin C booster Rosella, cinnamon, kafir lime leaf, lemongrass ● Blue - the all-star superdrink Butterfly pea, lemongrass, lime CoFFee ● Kopi Bali ● Espresso ● Americano ・all-day breakfast・ a la carte Amazake smoothie bowl V | VG | GF 40k Amazake (Japanese ancient superdrink) -based smoothie with tropical fruits and muesli Whole wheat crepe V | VG 32k Whole wheat crepe with sauteed tropical fruits with tamarind sauce Organic omelet V | GF 32k Organic eggs and vegetable omelet with a hint of probiotic salt Probiotic chicken porridge GF 35k A popular Indonesian breakfast. Porridge made of probiotic rice and chicken broth topped with chicken strips, eggs, and fried shallot Probiotic vege broth porridge V | VG | GF 32k Porridge made of probiotic rice and super nutritious vegetable broth ・lunch・ available 11am to 2pm Please go to the Food display and tell us what you’d like to have. After the meal, please return your plate to the kitchen! ・a la carte・ Rice Probiotic rice V | VG | GF 8k Japanese super rice. Brown rice cooked in a particular way to be served after 3-5 days of fermentation. It’s good for detox, reducing blood pressure, anti-aging, and making your skin beautiful! Appetizer Karedok V | VG | GF (R | L) 20k | 35k Classic Indonesian salad. Green eggplant, white cabbage, long beans, cucumber, tempe, marinated in spicy peanut sauce Moringa Tempe V | VG | GF (R | L) 22k | 40k Tempe made with non-GMO soybeans, moringa, and pumpkin seeds Aromatic pumpkin and quinoa salad V | VG | GF (R | L) 22k | 40k Steamed pumpkin and quinoa flavored with fried garlic, cumin, rosemary, and black pepper Sweet vinegar marinated vegetable & toFu V | VG | GF (R | L) 22k | 40k Vegetable & fried tempe marinated with probiotic salt and sweet vinegar Salad Mana Salad V | VG | GF 75k Organic leafy salad with small portions of ALL the appetizers (almost as filling as a main dish!) 40k Organic garden salad V | VG | GF Organic leaves, herbs, tomato, cucumber, beet root, seasonal veggies and nuts Main dish 10-hour stewed jackFruit rendang V | VG | GF 52k Young jackfruit stewed in Sumatran coconut curry made of medicinal herbs (ginger, turmeric, galangal, lemongrass, kafir lime leaf, tamarind, star anise, fennel, cumin, coriander, cinnamon, and many more) Curried cassava leaves and organic eggs V | GF 52k Cassava leaves and boiled organic eggs stewed in coconut curry Miso eggplant and Fish 62k Miso-marinated fish sauteed with eggplants Fried miso Fish 62k Fried miso-marinated fish served on top of green papaya salad with Thai dressing Miso Pepes 62k Miso-marinated fish steamed in banana leaf with lemongrass, lemon basil, and leek Chicken coconut curry 65k Organic probiotic chicken stewed in rich turmeric-based coconut curry Fried chicken a la Mana 65k Fried organic probiotic chicken marinated in probiotic salt served with sambal matah Soto Ayam 54k Indonesian traditional noodle dish with vermicelli, chicken strips, fried garlic, lime, hard-boiled egg, served in rich turmeric chicken broth Soup Vege broth V | VG | GF 22k Amazake gazpacho V | VG | GF 22k Pumpkin soup V | VG | GF 22k Kids menu Kids platter 35k Rice + pumpkin salad + cassava