KEALA

what

en français

KEALA offers ingredients manufactured according to ancestral methods. We aim at  meeting a growing demand for simple, ethical, local and healthy products.
NON FERMENTED SOY PRODUCTS (here dry soy beans)
DRY SOYBEANS 
TONYU
or the soy juice, also called ‘soy milk’
OKARA
the pulp of cooked soybeans
FERMENTED* PRODUCTS (here tempeh)
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
KOJI BASED PRODUCTS (here fresh rice koji)
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.
Shoyu

SOY SAUCES
Our shoyus are in development stage It’s a mastercraft. The best artisanal shoyus elaborated in France are at SANGA. We can however propose you a few sauces  based on traditionally fermented koikuchi shoyu.

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!

 

CLITORIA TERNATEA
Clitoria ternatea is a blue pea, which dyes blue.
Good for blue herbal tea, or blue rice, or blue potatoes. Turns purple if acidified. Good for purple herbal tea, or purple rice, or purple potatoes….