Our Ingredients

We only like to offer the same high standard we expect from others

Our Ingredients

We only like to offer the same high standard we expect from others

You reap the harvest of what you have sown: Our Ingredients.

We like to cook in our spare time. It is fun to try out new things and experiment with fresh ingredients. Nothing beats getting together with friends over a lovely dinner. Sure, we like to go to restaurants sometimes. We expect not to be served ready meals but fresh, healthy food. The same is true for our products: We only like to offer the same high standard that we expect from others.
Therefore our suppliers have to to confirm that they avoid any genetically modified foods (GM foods). Our products and raw produce is also regularly analysed in certified, independent laboratories.

‘E’: The evil letter.

We would like to tell you that we don’t use any additives. Unfortunately it isn’t always avoidable. Certain ingredients even have to be produced on a chemical basis because there aren’t any adequate substitutes (or they are extraordinarily expensive). But we can tell you that the letter ‘E’ often sounds more evil than it actually is. Most consumers equate e-numbers with unhealthy chemicals. This simply isn’t true. The German food law defines additives as substances which have to be added due to technological reasons. For example, ascorbic acid (i.e. vitamin C) needs to be declared as an e-number when added for the purpose of preserving colour of a particular food. Obviously vitamin C isn’t harmful, as most things aren’t in moderation. Understandably, consumers can be highly confused about this.

Sushi bar versus Natsu: The approach to additives.

We only use additives which are not deemed harmful to humans and where possible are based on natural substances. But it has to be said, that food such as sushi can never be completely free of additives. This mostly has to do with food preserving issues (appearance, sensory processing, microbiology). It needs to be highlighted though, that in terms of using additives much higher demands are placed on manufacturers who produce large quantities rather than a sushi bar.
Therefore, there are often more harmful additives found in sushi from a sushi bar than in sushi which is sold at the supermarket. How paradoxical is that?!

Green equals fresh, or is it?

Wasabi is green. In the most cases even bright, neon green or as green as grass. Everybody knows that. But ours is different. Our wasabi preparation doesn’t shine in bright neon colours, as you know it from the sushi bar. We often have customer complains in regards to the colour of our wasabi because ‘green’ is still being associated with ‘healthy’.
There is a simple answer to this riddle, our wasabi doesn’t contain Azo-dyes. These are synthetic food colourings which are suspected of being carcinogenic. In the European Union, some Azo-dyes even have to come with the health warning ‘ can have an impact on children’s activity and attention levels’. Our wasabi doesn’t have such a striking colour as you are used to from sushi bars because we avoid the use of Azo-dyes. They usually use wasabi paste with Azo-dyes. The point is: Natsu wasabi might not be as pretty but it is healthier.

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