Over the last few years, Japanese Cuisine has steadily grown in popularity in Europe. This is partly because we have become more adventurous in our cooking and eating habits, and partly because we have better access to overseas produce in general.
The main reason, however, appears to be that Japanese Cuisine is widely regarded as being healthy. Whilst many other healthy foods come and go, Japanese Cuisine has proved itself to be much more than just a fad.
Sanchi is a premium range of Japanese foods made in an uncompromising traditional manner from the highest quality ingredients and methods. To give you an example, our Sanchi Tamari (wheat free soy sauce made with barley and soya beans) is naturally fermented in cedar wood barrels for a minimum of 18 months. It is extremely rare these days to find manufacturers who still produce in this traditional, high quality way. We won the Daily Mail organic new product of the year award with Sanchi Tamari when it first gained recognition in the trade. Our products are based on the macrobiotic principles of food production.
The company who makes our product was the first Japanese food manufacturer to obtain organic certification in Japan in the 1980ís, and we were the first company to introduce organic versions of our traditional products at that time. Our uncompromising views on quality of production and ingredients means that you can enjoy unsurpassed flavour at any time.
Discover more at www.sanchi.co.uk