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.
\nTherefore 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.<\/p>\n
We would like to tell you that we don\u2019t use any additives. Unfortunately it isn\u2019t always avoidable. Certain ingredients even have to be produced on a chemical basis because there aren\u2019t any adequate substitutes (or they are extraordinarily expensive). But we can tell you that the letter \u2018E\u2019 often sounds more evil than it actually is. Most consumers equate e-numbers with unhealthy chemicals. This simply isn\u2019t 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\u2019t harmful, as most things aren\u2019t in moderation. Understandably, consumers can be highly confused about this.<\/p>\n
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.
\nTherefore, 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?!<\/p>\n
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\u2019t 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 \u2018green\u2019 is still being associated with \u2018healthy\u2019.
\nThere is a simple answer to this riddle, our wasabi doesn\u2019t 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 \u2018 can have an impact on children\u2019s activity and attention levels\u2019. Our wasabi doesn\u2019t 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n