Organic Products

Total Page:16

File Type:pdf, Size:1020Kb

Organic Products 2021.2.2 Organic Products Category Product Name Soy Sauce ORGANIC SHOYU Soy Sauce with Wheat and Soybeans ORGANIC TAMARI Gluten-Free Soy Sauce ORGANIC YUZU PONZU Citrus-Based Soy Sauce Seasoning ORGANIC SMOKED SHOYU SOY SAUCE ORGANIC SMOKED TAMARI SOY SAUCE ORGANIC SALT REDUCED SHOYU ORGANC WHITE SHOYU SOY SAUCE Miso ORGANIC BROWN RICE MISO (Red / White) - UNPASTEURIZED ORGANIC RICE MISO - SALT REDUCED - UNPASTEURIZED ORGANIC BARLEY MISO - UNPASTEURIZED ORGANIC HATCHO MISO Soybean Miso ORGANIC SWEET WHITE MISO ORGANIC YUZU MISO ORGANIC AWASE MISO (Barley and Brown Rice Koji) ORGANIC SOYBEAN-FREE MISO (Chickpea / Lentil / Rice-Only / Spicy) ORGANIC TANSHOKU MISO ORGANIC AKADASHI MISO ORGANIC MISO SOUP (Powder / Cube / Paste / Bottle) ORGANIC BROWN RICE KOJI ORGANIC MISO POWDER ORGANIC UMAMI POWDER Miso Powder (Red / White / Barley / With Wasabi) Tea ORGANIC SENCHA Green Tea (Leaf Cut / Teabag) ORGANIC KUKICHA Roasted Twig Tea (Leaf Cut / Teabag) ORGANIC HOJICHA Roasted Tea (Leaf Cut / Teabag) ORGANIC BANCHA (Leaf Cut / Teabag) ORGANIC GENMAICHA (Leaf Cut / Teabag) Green Tea with Roasted Brown Rice ORGANIC GENMAICHA with KUKICHA (Leaf Cut / Teabag) Roasted Twig Tea with Roasted Brown Rice ORGANIC GENMAICHA with MATCHA (Leaf Cut / Teabag) ORGANIC SENCHA with GINGER / MINT / MATCHA (Leaf Cut / Teabag) ORGANIC MATCHA Green Tea Powder ORGANIC GYOKURO Green Tea ORGANIC MULBERRY TEA (100% / 80% with Matcha / 50% with Matcha / Teabag) Noodles ORGANIC SOBA (80% / 100% Buckwheat) ORGANIC BROWN RICE UDON ORGANIC UDON Wheat Noodles ORGANIC RAMEN ORGANIC SHIRATAKI Konjac Noodles (Whole / White / Tagliatelle / Rice) ORGANIC SHIRATAKI Noodle Soup (Authentic Soy Sauce Flavored) Condiments ORGANIC KONJAC POWDER & Specialties ORGANIC UMEBOSHI Salt Pickled Plums with Perilla Leaves ORGANIC UME PASTE ORGANIC UME VINEGAR ORGANIC RICE VINEGAR (Brown Rice / White Rice) ORGANIC SMOKED BROWN RICE VINEGAR ORGANIC KUROZU Amber Rice Vinegar ORGANIC SAKURA VINEGAR Cherry Blossom Vinegar ORGANIC MIKAWA MIRIN ORGANIC TSUYU Instant Noodle Broth ORGANIC SPICE BLEND (100% Yuzu / Chili & Yuzu / with Salt) ORGANIC WASABI POWDER ORGANIC WASABI PASTE ORGANIC YUZU PEPPER PASTE (Red / Green) ORGANIC GINGER PASTE ORGANIC SUSHI GINGER (White / Pink) ORGANIC MOCHI (Brown Rice / Yomogi / Black Soybeans) ORGANIC KUZU ORGANIC FREEZE-DRIED TOFU ORGANIC KIRIBOSHI DAIKON Shredded Dry Japanese Radish ORGANIC DRIED VEGETABLES ORGANIC DRESSING (Sesame / Yuzu & Sesame) ORGANIC SHISO SPRINKLE ORGANIC BROWN RICE MALT SYRUP ORGANIC AMAZAKE ORGANIC SAKE ORGANIC BROWN RICE SHOCHU ORGANIC PLUM LIQUOR Umeshu ORGANIC RICE (Brown Rice / Sushi Rice) Mitoku Co., Ltd. [email protected] www.mitoku.com.
Recommended publications
  • Prema Shanti Is Our Original Word, Combined Two Sanskrit Words, Means Prema Shanti "Heaven-Sent Love and Inner Peace"
    IN ORIG dƌĂĚŝƟŽŶĂůĂƌůĞLJDŝƐŽdƌd ĂĚĚŝƟƟŽŶĂů ĂƌƌůĞLJ DDŝƐŽŽ dƌĂĚŝƟŽŶĂůZŝĐĞDŝƐŽdƌĂĚĚŝƟƟŽŶĂůů ZŝŝĐĞ DŝŝƐŽŽ EŽƚŽEĂƚƵƌĂů^ĞĂƐĂůƚEŽE ƚŽƚŽ EĂƚƚƵƌĂů ^ĞĂ ƐĂůůƚ Old and Knowing th to the wing the e New journey Revie ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ Prema Shanti is our original word, combined two Sanskrit words, means Prema Shanti "heaven-sent love and inner peace". プレマシャンティ Ⓡ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ From Noto Weninsula ƋuasiͲnaƟonal Wark. hnreĮned͕ dŚĞĂƵƚŚĞŶƟĐ:ĂƉĂŶĞƐĞƚƌĂĚŝƟŽŶĂůĨŽŽĚƐĨŽƌĨƵƚƵƌĞŐĞŶĞƌĂƟŽŶ Organic. >ighter Ňaǀor miso made of Organic. FullͲbodied and matured deeƉ Ňaǀor MineralͲrich͕ contains more than ϵϬ tyƉes of minerals in organically grown whole soybeans and barley miso made of organically grown whole sea water mineral balance. No chemicals added͕ DƵĐŚůŝŬĞƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĐƵŝƐŝŶĞ͕:ĂƉĂŶĞƐĞƵƐĞĚƚŽůŝǀĞŽŶĞĐŽůŽŐŝĐĂůŽƌĚĞƌĂŶĚƐĞĂƐŽŶĂůŝƚLJ͘dŚĂŶŬƐĨŽƌ with Η<oũiΗ Miso starter͕barley malt͕ house soybeans and rice with Η<oũiΗ Miso starter͕ rice naturally moist. Made of beauƟful emerald green ĨĂƌŵĞƌƐ ĂŶĚ ĂƌƟƐĂŶƐ͕ WƌĞŵĂ ƐŚĂŶƟ ŝŶƚƌŽĚƵĐĞƐ ƚƌĂĚŝƟŽŶĂůůLJ ĂŶĚ ĂƵƚŚĞŶƟĐĂůůLJ ŵĂĚĞ ŝŶŐƌĞĚŝĞŶƚƐ ƚŽ ĐĂƌƌLJ ŽŶ deǀeloƉed with naturalͲhabitat yeasts͕ aged in malt͕ house deǀeloƉed with naturalͲhabitat NotoͲsea water͕ ƉuriĮed͕ reduced͕ and concentrated. ΗďĞĂƵƚLJŽĨƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĨŽŽĚƐΗĂŶĚΗŐƌĂĐĞĨƵůŶĞƐƐŽĨ:ĂƉĂŶĞƐĞĨŽƵƌƐĞĂƐŽŶƐΗ͘ cedar kegs more than a year in the tradiƟonal yeasts͕ aged in cedar kegs more than a year in Follow and reƉlicate tradiƟonal salt making with indirectly methods carried by Marukawa family*1 for the tradiƟonal methods carried by Marukawa boiled with low temƉerature with the doubleͲboil Θ low 1ϬϬyers. n allͲƉurƉose miso͕ great for eǀery family*1 for 1ϬϬyers. n allͲƉurƉose miso͕ great temƉerate crystallinjaƟon method methods;Ɖatent day use. for winter Ɵme. ƉrotectedͿ. Ňaǀorful and gentle͕ smooth͕ mellow Ňaǀor. Criteria for Prema Shanti Selection Enhance natural Ňaǀor of any kind of dishes. 345g(pouch) - 6/case item:00100008 345g(pouch) - 6/case item:00100005 100g - 100/case item:00100015 1.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • 20180910 Matcha ENG.Pdf
    Matcha served with wagashi Sencha served with wagashi Whole tea leaves ground into fine, ceremonial grade Choose from three excellent local teas curated by powder and whipped into a foamy broth using a our expert staff. Select one Kagoshima wagashi to method unchanged for over 400 years. Choose one accompany your tea for a refreshing break. Kagoshima wagashi to accompany your drink for the perfect pairing of bitter and sweet. ¥1,000 ¥850 Please choose your tea and wagashi from the following pages. All prices include tax. Please choose your sencha from the options below. Chiran-cha Tea from fields surrounding the samurai town of Chiran. Slightly sweet with a clean finish. Onejime-cha Onejime produces the earliest first flush tea in Kagoshima. Sharp, clean flavour followed by a gently lingering bitterness. Kirishima Organic Matcha The finest organically cultivated local matcha from the mountains of Kirishima. Full natural flavour with a slightly astringent edge. Oku Kirishima-cha Tea from the foothills of the Kirishima mountain range. Balanced flavour with refined umami and an astringent edge. Please choose your wagashi from the options below. Seasonal Namagashi(+¥200) Akumaki Sweets for the tea ceremony inspired by each season. Glutinous rice served with sweet toasted soybean Ideal with a refreshing cup of matcha. flour. This famous snack was taken into battle by tough Allergy information: contains yam Satsuma samurai. Allergy information: contains soy Karukan Hiryu-zu Local yams combined with refined rice flour and white Sweet bean paste, egg yolk, ginkgo nuts, and shiitake sugar to create a moist steamed cake. Created 160 mushrooms are combined in this baked treat that has years ago under the orders of Lord Shimadzu Nariakira.
    [Show full text]
  • Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
    1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks.
    [Show full text]
  • House Specials : Original Blend Teas
    House Specials : Original House Specials : Original Blend Teas <Black> Blend Teas <Green > Lavegrey: Jasmine Honey: Our unique Creamy Earl Grey + relaxing Lavender. Jasmine green tea + honey. One of the most popular Hint of vanilla adds a gorgeous note to the blend. ways to drink jasmine tea in Asia. Enjoy this sweet joyful moment. Jasmine Mango: London Mist Jasmine + Blue Mango green tea. Each tea is tasty in Classic style tea: English Breakfast w/ cream + their own way and so is their combination! honey. Vanilla added to sweeten your morning. Strawberry Mango: Lady’s Afternoon Blue Mango with a dash of Strawberry fusion. Great Another way to enjoy our favorite Earl Grey. Hints combination of sweetness and tartness that you can of Strawberry and lemon make this blend a perfect imagine. afternoon tea! Green Concussion: Irish Cream Cherry Dark Gun Powder Green + Matcha + Peppermint Sweet cherry joyfully added to creamy yet stunning give you a little kick of caffeine. This is a crisp blend Irish Breakfast tea. High caffeine morning tea. of rare compounds with a hidden tropical fruit. Majes Tea On Green: Natural Raspberry black tea with a squeeze of lime Ginger green tea + fresh ginger and a dash of honey to add tanginess after taste. to burn you calories. Pomeberry I M Tea: Pomegranate black tea with your choice of adding Special blend for Cold & Flu prevention. Sencha, Blackberry or Strawberry flavoring. Lemon Balm and Spearmint mix help you build up your immunity. Minty Mint Mint black tea with Peppermint. A great refreshing Mango Passion: drink for a hot summer day.
    [Show full text]
  • Histoire Du Thé Au Japon : Techniques Culturales Et De Fabrication Du Thé À L’Époque Edo Guillaume Hurpeau
    Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo Guillaume Hurpeau To cite this version: Guillaume Hurpeau. Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo. Histoire. PSL Research University, 2018. Français. NNT : 2018PSLEP059. tel- 02271404 HAL Id: tel-02271404 https://tel.archives-ouvertes.fr/tel-02271404 Submitted on 26 Aug 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE DE DOCTORAT de l’Université de recherche Paris Sciences et Lettres PSL Research University Préparée à l’École Pratique des Hautes Études Histoire du thé au Japon : Techniques culturales et de fabrication du thé à l’époque Edo École doctorale de l’EPHE – ED 472 Spécialité : Études de l’Extrême-Orient COMPOSITION DU JURY : M. Guillaume CARRE Maître de conférences, EHESS Rapporteur Mme Annick HORIUCHI Professeur des Universités, Université Paris Diderot Rapporteur Mme Charlotte von VERSCHUER Directeur d’études, EPHE Directrice de recherche Soutenue par : M. François LACHAUD Guillaume HURPEAU
    [Show full text]
  • Kouji Cuisine Homemade Miso Amazake Soy Bean Dregs Miso
    KOUJI CUISINE Restaurant Menu Restaurant Kouji THE CAN SHIO KOUJI MIRIN AMAZAKE MISO TOFU & SOYMILK SOY BEAN DREGS VEGETABLE & LEGUMES copyright © 2018 THE-CAN Co., Ltd. All rights reserved KOUJI CUISINE Handmade Brewed Creative Dishes Based with soybeans, fermented and brewed ingredients, followed with seasonal vegetables for variations. Our menu contains foods between light food and banquets. SHIO KOUJI MISO ESSENCE Shio Koji is made of Zhou Nan Sea Salt and organic rice The miso fermented using brown rice and black THE SHARING OF FOOD WITH also known as Japanese fermented ingredient and kernelled rice has higher nutritious value. It is contains more nutrients because of the action of healthy and delicious, and most suitable for use in OTHERS KEEPS PEOPLE CONNECTING. enzyme and microorganisms such as lactic acid bacteria cold dishes and as a dipping sauce. and yeast. Shio Koji can break down the starch and protein contained in the ingredients to bring out the With Our Pure And Natural Spices Giving The Rich Flavours, umami and sweetness to make the food delicious. Taste The Purest Flavor Of Food. HOMEMADE MISO SOY BEAN DREGS Kouji, organic rice and the domestic non-GMO Tofu dregs is a pulp consisting of insoluble parts of soybeans are sealed for the probiotics to generate the soybean that remains after pureed soybeans are flavors naturally without adding any chemical filtered in the production of soy milk and tofu, it’s substances. The naturally fermented substances relatively high in protein which makes it an excellent possess the activity of probiotics, so that you can choice for vegetarian diets.
    [Show full text]
  • A Taste of the Peninsula Cookbook
    A TASTE OF THE PENINSULA ABOUT THIS COOKBOOK Over the years, many visitors and guests have enjoyed TABLE OF CONTENTS the delicious cuisine and libations offered across The Peninsula Hotels, which is often missed once BREAKFAST they have returned home. This special collection Fluffy Egg-White Omelette – The Peninsula Tokyo 2 of signature recipes, selected by award-winning Peninsula chefs and mixologists, has been created with these guests in mind. SOUP Chilled Spring Lettuce Soup – The Peninsula Shanghai 4 These recipes aim to help The Peninsula guests recreate the moments and memories of their SALADS AND APPETISERS favourite Peninsula properties at home. The Stuffed Pepper and Mushroom Parmesan – The Peninsula Shanghai 6 collection includes light and healthy dishes from Heritage Grain Bowl – The Peninsula New York 7 The Lobby; rich, savoury Cantonese preparations Charred Caesar Salad – The Peninsula Beverly Hills 8 from one of The Peninsula Hotels’ Michelin-starred restaurants; and decadent pastries and desserts that evoke the cherished tradition of The Peninsula CHINESE DISHES Afternoon Tea. Cocktail recipes are also included, Barbecued Pork – The Peninsula Hong Kong 10 with which guests can revisit the flavours of Chive Dumplings – The Peninsula Shanghai 11 signature Peninsula tipples. Steamed Bean Curd with XO Sauce – The Peninsula Beijing 12 Summer Sichuan Chicken – The Peninsula Tokyo 13 By gathering these recipes, The Peninsula Hotels Fried Rice with Shrimp – The Peninsula Bangkok 14 aims to share a few of its closely guarded culinary
    [Show full text]
  • Show Activity
    A Antichoreic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abrus precatorius Love Bean; Prayer Beads; Coral Beadplant; Licorice Vine; Jequirity Bean; Red Beadvine; Precatory Bean; 1 Jequerity; Crab's Eye; Indian Licorice; Rosary Pea; Weathervine; Lucky Bean; Weatherplant; Minnie-Minnies Achillea millefolium Yarrow; Milfoil 1 Achyranthes bidentata Chaff Flower 1 Acorus calamus Flagroot; Calamus; Sweet Calamus; Sweetroot; Sweetflag; Myrtle Flag 1 Actinidia chinensis Kiwi 1 Adonis vernalis Spring Adonis 1 Aesculus hippocastanum Horse Chestnut 1 Alisma plantago-aquatica Tse-Hsieh; Ze-Xie; Water Plantain; Mud Plantain 1 Allium sativum var. sativum Garlic 1 Allium cepa Onion; Shallot 1 1660.0 Aloe vera Bitter Aloes; Aloe 1 Althaea officinalis Marshmallow; White Mallow 1 Amorphophallus konjac Umbrella Arum; Snake Palm; Devil's Tongue; Elephant Yam; Konjac; Leopard Palm 1 Anacardium occidentale Cashew 1 Ananas comosus Pineapple 2 248.0 Anastatica hierochuntica Jericho Rose 1 Angelica sinensis Dang Quai; Dang Qui; Dang Gui; Chinese Angelica; Dong Gui; Dong Quai 3 4940.0 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop 1 Apium graveolens Celery 1 Arachis hypogaea Groundnut; Peanut 3 Arctium lappa Gobo; Great Burdock; Burdock 1 Areca catechu Betel Nut; Pin-Lang 1 Arnica montana Mountain Tobacco; Leopard's-Bane 1 Artemisia vulgaris Mugwort 1 Artemisia dracunculus Tarragon 2 Artemisia cina Levant Wormseed 1 Artemisia abrotanum Southernwood 1 Asparagus officinalis Asparagus 2 512.0 Astragalus membranaceus Huang-Chi; Huang Qi 2 Atropa bella-donna Belladonna 1 Avena sativa Oats 1 3485.5 Ballota nigra Black Horehound 1 Bertholletia excelsa Brazilnut-Tree; Paranut; Creamnut; Brazilnut 1 Beta vulgaris Beet; Sugar Beet; Garden Beet; Beetroot 1 Borago officinalis Beebread; Talewort; Beeplant; Borage 1 Brassica oleracea var.
    [Show full text]
  • Food and Nutrition Board Committee on Food Chemicals Codex
    Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Konjac Flour Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ______________________________________________________________________________ June 13, 1996 Konjac Flour Konjac; Konnyaku; Konjac Gum; Yam Flour CAS: [37220-17-0] DESCRIPTION A hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high molecular weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by b-1,4 linkages and has an average molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. The typical powder is cream to light tan in color. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions. Functional Use in Foods Gelling agent; thickener; film former; emulsifier; stabilizer. REQUIREMENTS Identification A. Microscopic Test Stain about 0.1 g of the sample with 0.01% methylene blue powder in 50% isopropyl alcohol, and observe microscopically.
    [Show full text]
  • Grindhouse Cafe Tea Menu
    Grindhouse Cafe Tea Menu Black Tea Green Tea Rooibos & Herbal Ancient Golden Yunnan Houjicha Rooibos Malty and rich with a mellow, Made with leaves from Fall/Winter Naturally sweet & refreshing pure jammy sweetness & harvests. Very Woody with huge African rooibos with a deep red, subtle accents of plum and raisin notes of roasted barley & chocolate. nectar-like infusion. Classic. Earl Grey Supreme Genmaicha Scarlet Sweet, citrusy bergamot gives this Green tea with toasted, puffed sticky Currants, rosehips, hibiscus, rooibos, tea distinct floral notes & a creamy rice. Toasty biscuit & hazelnut notes blueberries, cherries, orange peel, mouthfeel. The best Earl Grey in the balance the herbal grassiness. cranberries, blueberry . world. Wow that's a lot of berries and things. Raspberry Green Earl Grey Lavender Sweet and jammy with tart hibiscus Ginger Lime Rooibos Earl Grey with whole lavender flowers & succulent raspberries West Indian Lime & Ginger and lavender oil. A perfect balance of makes for a dry & refreshingly zesty Jade Cloud citrus and floral. Very clean. citrus flavor with notes of ginger and ​ A go-to green. rooibos sweetness Lemon Ginger Black Mellow nut flavors play well A bold and caramel-y black tea off of the clean/grassy finish. Blueberry Rooibos ​ with zesty ginger, turmeric, juicy A bright crimson infusion highlighting mango and a burst of lemon Jasmine Green the tart flavor of hibiscus & sour hints Sweet, floral jasmine infused green of wild schizandra and blueberries. Wild Thai Black tea. ​ A rich, malty black tea. More rustic Cinnamon Plum Green Mint than more common black teas. Saigon Cinnamon, currants and plum ​ A deep dark green with a huge blend together to make this warming Masala Chai peppermint nose.
    [Show full text]
  • Inspiring Conscious Living and Spreading Simplicity
    w We focus on plant based food choosing Inspiring mainly seasonal ingredients, organic and locally sourced. conscious living and spreading Curious about the farmers behind our teas? We have some stories to share with simplicity… you, feel free to ask or check our website. Just one cuppa at a time! Menu i love you so matcha! MENU @GOODTEASTORIES Follow us on Instagram WIFI : Yksi Expo | YksiWiFi Illustration Anna Lena | Graphic design Aurore Brard Served hot Vegan FOOD DRINKS Served cold DRINKS BREAKFAST LOOSE LEAF TEA OUR FAVORITES CHIA JAR 5.00 GREEN TEA 3.00 Our vegan High tea 20 /p Chia seeds, plant based milk, jam, agave syrup, granola. Bancha | Japan Selection of 4 different kind of tea paired with vegan cakes, Ceremonial matcha (+2.00) | Japan seasonal fruits, vegan yogurt bowl and assortments of toasts. PROTEIN TOAST* 4.50 Dragon well | China Hand-made dates peanut butter, banana, cacao nibs Gold hojicha | Japan Summer special: watermelon matcha iced tea 4.50 Kabuse sencha (+1.00) | Japan GRANOLA BOWL 6.00 Kukicha | Japan Blue tea matcha lemonade 4.50 Soy yoghurt, granola, hand-made salted caramel peanut Popcorn tea | Japan butter, cacao nibs. Sencha of the wind | Japan Sakura flowers | Japan 4.00 REAL ACAI BOWL 8.50 Signature ice tea 4.00 Acai pulp, granola, seasonal fruits, toasted coconut chips, OOLONG TEA 3.00 Our dragon well green tea, ginger, lime, lemongrass CLUB cacao nibs, chia seeds, agave syrup. Iron goddess | China soda, passion fruit. 3.00 BLACK TEA Tea gourmand 6.00 SNACK/LUNCH Golden monkey | China Your selection of tea served with different little sweet bites.
    [Show full text]