Mushroom mix for rice ⋅ Ohsawa ⋅ 140g

George Ohsawa, a Japanese philosopher born in 1893, was at the origin of the macrobiotic movement. He sought to introduce the philosophy of ying and yang into the world of food, on the premise that good food could solve all ills. Based on the principle that forcing oneself to eat only healthy foods without taking pleasure in them would not allow one to adopt this diet forever, the Ohsawa group founded in 1945 extended his work by seeking to distribute only macrobiotic products that were both good for the body and the palate.

For 300g of Japanese rice
1. Add the contents of the sachet to your rice.
2. Add the required amount of water, removing about 60ml.
3. Cook your rice as indicated.
4. Once cooked, mix well before serving.

Store away from light, heat and moisture.

Mushrooms (maitake, beunashimeji, shiitake, eringi), carrot, kombu broth (Japan), soy sauce, shiitake broth, agave syrup, rice syrup, salt, fermented seasoning, rice vinegar, rapeseed oil, yeast extract, maple sugar, kombu powder.

Soya, wheat