Japanese | Muses of a Herbivore

Delicious source of protein that is cheap and indispensable in Japanese cuisine

Soy pulp left over from making soy milk and tofu which is a great source of fibre and protein.

Pickled plum that offers a unique sweet and sour flavour profile to your cooking

Fermented soybean paste that offers a deep earthy flavour

Fermented soybeans that is packed with nutritional value and offers a great depth of flavour

Dried seaweed that works great as stock by offering a umami flavour unique to the sea.

Made from the root of the Konjac plant and serves as a delicious diet alternative

MUSES OF A HERBIVORE