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On The Road

Please, find here the shows and expositions to which we participate as exhibitor. Come to visit us, taste and discover our new products and take this opportunity to order your favorite miso in 2 kg and 10 kg size.

Expo Manger Santé et Vivre Vert 2017
Quebec city : March 18 and 19 2017 at the Centre des Congrès
Montreal: March 24, 25 and 26 2017 at the Palais des Congrès

Our Products

VitalKal

 

 

VitalKal, is a slightly sweet tasting, fermented organic rice with no added sugar. Following a fermentation period of 50 or more hours, the koji produced (fermented rice) is dehydrated under low heat then ground into a flour rich in enzymes and probiotics.

When added to various foods VitalKal has a revitalizing and alkalizing effect such as reducing body acid content and improving digestion and the absorption of nutrients.

Easy to use VitalKal can be sprinkled over breakfast cereal, added to soy, rice and almond milk products, in salads, etc.

Ingredients: organic rice, aspergillus oryzae. Keeps 1 year at room temperature and 2 years in the refrigerator.

How To Use VitalKal

Revitalize and alkalize rice, soy or other milk: stir 1 tsp. of VitalKal into one litre of milk; allow it to set at room temperature for 1 hour before refrigerating.

Revitalize and alkalize breakfast cereal: sprinkle 1 tsp. of VitalKal or pour VitalKal milk over cereal. Good on salads as well.

Make your own Amazake: boil one cup of rice (barley, kamut, quinoa, etc.) in 2 cups of water; allow the rice to cool; add 1 tbsp of VitalKal. Place the mixture in an oven and turn on the oven light (32ºC) or pour the mixture into a yogurt maker set at (30ºC to 40ºC); allow to ferment for 12 to 16 hours or more. For an amazake milk, mix a cup of water for a cup of amazake. Keep in the refrigerator for up to one month.

Vegan Cashew Cheese
Soak 2 cups of cashews in water for at leat 2 hours. Drain nuts. Pour into a mixer. Add 1/2 to 2/3 cup of water, 2 tablespoons of VitalKal. Mix into a smooth paste.
Place in a saucepan with cover or a deep dish that is covered with a damp cloth. Place in the oven with the light on and let ferment 12 to 24 hours. Is eaten "nature" but, according to taste, you can add olives, dried tomatoes, pesto or other spices/herbs. Will keep for about 1 month in the fridge.

Suggested seasonings :
2 tbsp onion powder
1 tsp garlic powder
3 tbsp Red Star yeast
Hot pepper, black pepper, paprika, miso ou salt to taste.

 

News

All our biological Miso are available in 500 g packages. If your food shop does not offer these formats, do not hesitate to ask for them !