THE FINE ART OF TRADITIONAL FOOD
The macrobiotic approach is simple; by selecting and preparing the
highest quality foods to create balance and harmony, we can restore our true
health, heal our environment, and realize our profoundest dreams. To accomplish
this, the finest time-honored foods must be made available. This is the purpose
of Mitoku Macrobiotic.
For over twenty years Mitoku has searched the Japanese countryside
for traditional foods that meet the highest macrobiotic standards. The
Mitoku Macrobiotic line represents the finest products of their kind.
Their makers are men and women committed to preserving the centuries old
traditions of their forefathers. Some are the last of the living masters. Man
belong to a Nature Farming group dedicated to providing superior organic foods,
without the use of chemical fertilizers, animal manures, pesticides or
herbicides, and with the utmost concern for individual and environmental health.
All have an integrity and quality consciousness that is rare in present day food
processing. Mitoku Macrobiotic brings you foods from this
ancient tradition; prepared in small quantities, mostly by hand.
We are proud of Mitoku Macrobiotic. Our vintage
fermented foods. including Johsen, Onozaki and Hatcho Misos. Mansan Tamari,
Mikawa Mirin, Brown Rice Vinegar, Ryujin Umeboshi and Ume Vinegar. are made from
whole organic ingredients and naturally aged the traditional way. The result is
a deep. rich character only time and care can provide. We also offer Wild and
Sun-dried Sea Vegetables, Kuzu and Donko Shiitake; Sakurai Organic Noodles;
Kojima Organic Brown Rice Mochi; Nagata Organic Teas; Uchida Authentic Brown
Rice Malt; and more. Delicious, healthful and exceptional, Mitoku
Macrobiotic products are appreciated worldwide as "The Fine Art
of Traditional Food." To view an interesting article about the history
of Mitoku by John Belleme, Click Here
