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Whole organic umeboshi plums with shiso leaves.

Umeboshi from Japan are botanically a type of apricot. However, they are often referred to as plums. They are known as Umeboshi plums. They have excellent physiological effects, especially a strong alkaline effect on the stomach and intestinal tract.

In Japan, they are marinated and fermented together with shiso in sea salt for about 6 months in large wooden barrels. They are then packed in jars as salted plums. With this process, a good quality can be produced that can have a calming effect, especially on acidic stomachs and intestines, without side effects.

Since the organic umeboshi with shiso is very salty (yang) and small quantities are often sufficient, they should only be used in small portions, but preferably daily.

Tip from the herbal druggists: Drink miso & umeboshimus as a warming, strengthening drink.
More information on our website www.kräuterdrogerie.at

Recipe for hyperacidity:
Bring 100 ml of water to the boil, while stirring 1 tablespoon full of kuzu in cold water.
Remove the boiling water from the stove and stir the well-mixed kuzu, dissolved in cold water, into the hot water until it forms a creamy, glassy porridge. Now stir 1 piece of umeboshi (or 1 teaspoon full of umeboshi puree) into the porridge and enjoy warm.

You can stir parts of an umeboshi plum into a ready-made soup, or stir it into cooked vegetables to make the dishes more flavorful.

Or place a small piece of the plum on your tongue and suck slowly.

Click here for the miso .

Miso is fermented, mature soybean puree that contains live enzymes that aid digestion.
It contains high-quality, purely vegetable protein (all essential amino acids in an optimal ratio).
Miso is rich in minerals, which benefits our metabolism. With a teaspoon of miso every day you can do a lot for your well-being.

Miso is also used for beauty because, according to TCM, it nourishes the skin and blood, promotes cell and skin tissue development and makes skin and hair shine.

But only if miso has not been pasteurized!

NATURGARTEN Miso from Japan is made according to old traditions and matures - without temperature control - for eighteen months in cedar wood barrels. Traditionally produced miso is particularly valuable because it goes through all seasons with their temperature differences during maturation. Traditional miso production requires a lot of care and great knowledge, which is passed on from miso master to miso master.

Tip from the herbal druggists: Drink miso & umeboshimus as a warming, strengthening drink.

You can find the recipe on our website www.kräuterdrogerie.at

Do not boil the miso, but stir it into the finished dish.

Miso is also used as a seasoning in soups, sauces and spreads; it gives dishes a full, spicy taste. It's a good idea to use it instead of salt as often as possible.

Organic Umbeboshi Mus is ideal for seasoning and cooking. It is suitable as a spicy seasoning in spreads, sauces and dishes.

Tip from the herbal druggists: Drink miso & umeboshimus as a warming, strengthening drink.
More information on our website www.kräuterdrogerie.at

Umeboshi from Japan are botanically a type of apricot. However, they are often referred to as plums. They are known as Umeboshi plums. They have excellent physiological effects, especially a strong alkaline effect on the stomach and intestinal tract.

In Japan, they are marinated and fermented together with shiso in sea salt for about 6 months in large wooden barrels. They are then packed in jars as salted plums or processed into puree. With this process, a good quality can be produced that can have a calming effect, especially on acidic stomachs and intestines, without side effects.

Since they are very salty (Yang) and small amounts are often sufficient, they should only be used in small portions with caution, for example as a spice paste for pies, spreads and for dishes or as an infused drink.

Recipe for hyperacidity:
Bring 100 ml of water to the boil, while stirring 1 tablespoon full of kuzu in cold water.
Remove the boiling water from the stove and stir the well-mixed kuzu, dissolved in cold water, into the hot water until it forms a creamy, glassy porridge. Now stir 1 teaspoon full of umeboshi puree into the porridge and enjoy warm.

You can stir parts of an umeboshi plum or the umeboshi puree into a ready-made soup, or stir it into cooked vegetables to make the dishes more tasty.

Click here for the miso .

Miso is fermented, mature soybean puree that contains live enzymes that aid digestion.
It contains high-quality, purely vegetable protein (all essential amino acids in an optimal ratio).
Miso is rich in minerals, which benefits our metabolism. With a teaspoon of miso every day you can do a lot for your well-being.

Miso is also used for beauty because, according to TCM, it nourishes the skin and blood, promotes cell and skin tissue development and makes skin and hair shine.

But only if miso has not been pasteurized!

NATURGARTEN Miso from Japan is made according to old traditions and matures - without temperature control - for eighteen months in cedar wood barrels. Traditionally produced miso is particularly valuable because it goes through all seasons with their temperature differences during maturation. Traditional miso production requires a lot of care and great knowledge, which is passed on from miso master to miso master.

Tip from the herbal druggists: Drink miso & umeboshimus as a warming, strengthening drink.

You can find the recipe on our website www.kräuterdrogerie.at

Do not boil the miso, but stir it into the finished dish.

Miso is also used as a seasoning in soups, sauces and spreads; it gives dishes a full, spicy taste. It's a good idea to use it instead of salt as often as possible.