Little School of Japanese Products

🇯🇵✨ Mini School of Japanese Products – intro to ZDRAV MIKROBIOM Japanese ingredients in the kitchen are not just about “exotic” flavour – they are powerful allies for a healthy digestion and gut microbiome. Beyond their unique umami, miso, tamari, rice vinegar and umeboshi products help support better digestion, more stable energy and daily inner balance. At Makronova, we especially love these five Japanese staples: Miso paste – a fermented soy (or soy‑grain) paste, rich in enzymes and probiotics that support gut flora. We usually use unpasteurised miso in soups and stews to keep the beneficial bacteria alive. Tamari – a naturally gluten‑free fermented soy seasoning made with soybeans, sea salt and water. It is generally easier to digest and gentler on the microbiome than wheat‑containing soy sauces, and works beautifully in soups, stews, sauces, marinades, salads and sautéed vegetables. Rice vinegar – mild and slightly sweet, with a pleasant acidity that can help balance digestion and refresh dishes without harsh sourness. Great for dressings, sushi rice and light salads. Umeboshi vinegar – a salty‑sour elixir from fermented umeboshi plums, with a distinct umami kick. Just a few drops in salads, soups or stews elevate flavour while supporting digestion. Umeboshi plum – an intensely salty‑sour fermented Japanese plum, traditionally used to support digestion and gut flora balance. You can cook it with grains or add tiny amounts to dishes as a functional seasoning. Fermented flavours are not just a trend – they literally feed our microbiome and help the body find balance from within. 🌿 🍲 Cooking workshop: ZDRAV MIKROBIOM (28 April) You can explore these ingredients in depth at Makronova’s cooking workshop ZDRAV MIKROBIOM, where you’ll learn how to integrate them into real, everyday meals. 📅 date: 28 April 🕒 time: according to Makronova’s schedule for ZDRAV MIKROBIOM 📍 location: Makronova, Zagreb 👩‍🍳 instructors: Željka Fordren Jambrešić & Denis Krelja, experienced macrobiotic cooking teachers During the workshop you will: see concrete recipes using miso, tamari, rice vinegar, umeboshi vinegar and umeboshi plums learn how to season and cook in a way that is both tasty and microbiome‑friendly get clear guidance on when to add miso, how much tamari is enough, how to combine acids and umami, and how little umeboshi you actually need