Organic Japanese Teka Spice – Macrobiotic Cuisine

Teka is a seasoning rooted in Japanese traditions. It is used both for its pleasant flavor and for its supportive health properties. In macrobiotic philosophy, it is considered a strong “Yang” food, which is believed to help support recovery and balance in the body.

Teka may help support digestion, purify the blood, and reduce inflammation in the body, especially conditions like rheumatism. It is also believed to stimulate the heart, reduce palpitations, regulate heartbeat, and in general support healthy blood circulation, helping the body regain energy and vitality.

Teka is a very Yang seasoning made from:
Hatcho Miso (63.3%), sesame paste (9.6%), sesame oil (7.9%), lotus root (6.3%), carrot (6.3%), and burdock root (6.3%).
These ingredients are mixed together and slowly roasted for several hours until they form a thick paste.

This seasoning should be consumed in very small amounts. Only ½ teaspoon added to a dish of grains or vegetables, once or twice a week, is usually sufficient. This is the best way to enjoy it, as it adds a rich flavor to the dish.

It can also be eaten directly, but its taste may be quite strong for sensitive palates