Concept
We are surrounded by delicious food.
But we also need to pay attention to our health.
We know that vegetables are good for us, but do you know how to eat them effectively?
Carrots are a familiar food that everyone eats.
In fact, if you eat them raw, you cannot absorb much of their nutrients.
It is said that 8% of the nutrients are absorbed when eaten raw, 30% when boiled, and 70% when eaten with oil.
The absorption rate changes depending on how you eat them because carotene is fat-soluble.
Ginger, which is famous for warming the body, has a low absorption rate when eaten raw and cools the body.
When heat is added, its effect changes to warm the body.
These foods change their nutritional content and absorption rate depending on how they are heated and the seasonings they are combined with.
In hot areas like Ghana, where people drink cold drinks on a daily basis, their bodies are often cold inside.
We combine this knowledge to continue to strive to provide delicious and healthy food.
We check the feed and breeding conditions of all the ingredients we handle, and strive to trade with producers.
We use safe water even during the cooking stage.
We cook with the concept of food that we would like to share with our loved ones.
Ramen is Japan's national dish.
It has now evolved in many different ways all over the world.
Generally speaking, making ramen without chemical seasonings and MSG is highly challenging, and even in Japan, where ramen is a fierce battleground, only 0.2 per cent of ramen is completely without chemical seasoning.
On a global level, the figure is probably even lower.
We learnt the most advanced techniques for making noodles, soups and kaeshi in Japan, and created West Africa's first completely chemical-free ramen in Accra, Ghana.
Of course, all the ingredients for seasonings and the chicken used in the production process are traded with visible producers.
The flour used for the noodles is carefully selected and comes from Ghana.
We put our heart and soul into making the best cup of soup to make our customers smile.
Ramen
Konjac is a processed food made from konjac potato, which is a bulbous stem.
The konjac potato is grated, mixed with calcium hydroxide (lime), shaped and heated to coagulate.
This konjac comes in several shapes, varieties and colours, including ita-konjac and yurataki.
Only in Japan has konnyaku been cultivated as a crop since ancient times and eaten by the entire population on a daily basis in a variety of dishes.
In Japan, konjac has long been known as the ‘sand sweeper’ or ‘broom for the stomach’ because it is high in dietary fibre and has a bowel-regulating effect, which helps to improve bowel movements and expel the waste in the body.
Body cleaner.
Despite being high in dietary fibre and containing potassium, which is easily absorbed by the body
Konjac has a calorie content of only 5 kcal per 100 grams.
This is another Japanese superfood that has attracted attention in recent years for detoxification and prevention of lifestyle-related diseases.
Konjac
Natto is a traditional Japanese fermented food made by fermenting soy beans with the bacillus natto.
The bacillus natto is the strongest bacterium in nature.
Natto is highly nutritious and contains high quality vegetable protein, dietary fibre, vitamins and minerals. It is rich in minerals.
It is a superfood that is attracting worldwide attention for its effectiveness in preventing high blood pressure and high cholesterol and helping to burn off aspirations.
We strictly control the temperature to match the humidity of the fermentation, select non-genetically modified soya beans, use water of drinkable quality for all the water we use, from the bean battlefield to the soaking water, and sterilise the equipment we use.
The sauce used for natto is also made from natural ingredients and no chemical seasonings are used.
Natto
We use rice vinegar for cooking.
Even if only a few drops of vinegar are added as a secret ingredient, it has sterilizing and bacteriostatic effects.
We try to minimize artificial additives and preservatives, so we use vinegar in many of our dishes to prevent food poisoning.
Vinegar is not familiar to us in Ghana, but it has many other benefits in addition to sterilization and antibacterial properties, which we will introduce here.
Suppresses the rise in blood glucose levels after meals
Lowering of blood pressure
Relieves fatigue
Improvement of intestinal environment
Cooling effect inside the body
In addition, vinegar + salt can be expected to reduce saltiness, as the same salt concentration will make you feel salty.
Vinegar is also rich in natural amino acids and organic acids, which we include in many of our meals.
Vinegar
