| KEALA offers ingredients manufactured according to ancestral methods. We aim at meeting a growing demand for simple, ethical, local and healthy products. |
| DRY SOYBEANS |
| TONYU or the soy juice, also called ‘soy milk’ |
| OKARA the pulp of cooked soybeans |
| TEMPE(H) or Indonesian soybean cake fermented with Rhizopus microsporus var. oligosporus, or R.oryzae, another mushroom. Tempe can be produced from 35 different plants (…and counting). Use it like you would use meat. |
| NATTŌ & KINEMA Natto is a traditional Japanese preparation of soybeans fermented with the bacterium, Bacillus subtilis. Kinema is the Himalayan version |
| KOME-KOJI Le kome koji ou koji de riz blanc et une fermentation traditionnelle en milieu sec. Le substrat utilisé est du riz et le microorganisme opérant la fermentation est Aspergillus oryzae, une des rares moisissures nobles que l’humanité utilise. Le koji est une des bases de la culture culinaire japonaise et à des applications formidables en cuisine occidentale. |
| SHIO-KOJI Shio-koji is a simple yet powerful condiment based kome koji. Kome koji or rice fermented with Aspergillus oryzae, widely used in the food and pharmaceutical industries in Asia and elsewhere for saccharification, the production of enzymes and organic acids. Koji can be made out of many other substrates. |
| AMAZAKE Unpasteurised Japanese fermented beverage made from rice, white rice koji and water. Sour amazake available upon request. |
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SOY SAUCES |
| SAMBAL There are over 100 official types of sambal in Indonesia, not counting family recipes… We’ve developed our own. Hati-hati, itu seperti api! |
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CLITORIA TERNATEA |