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Enjoy gluten-free noodles and other oriental specialities

At TerraSana, they have known what good food is for almost 40 years. For them, organic is truly organic. It's food that puts a smile on your face. That's positive eating! And Amanvida loves that approach. Amanvida has recently launched a small but sensational range of Japanese products from Terrasana in their online shop. It includes things like five kinds of rice and buckwheat noodles, seaweed, kuzu and tamari, produced by small, local producers who process their raw materials the traditional way. They're products with a story. There's plenty of adventurous fun to be had with 'washoku' (literally 'eating in Japanese style')!

Japanese cuisine is more than just sushi

The secret of Japanese cuisine? Pure flavours, simple dishes and fresh ingredients. Presentation is also very important. Dishes often leave the kitchen as works of art. They say people eat with their eyes in The Land of the Rising Sun.

Rice, noodles and seaweed: the foundation of Japanese food

Rice and noodles: the Japanese eat them for breakfast, lunch and dinner. Sushi bars can be found in Japan on every corner. Seaweed is also a staple in every Japanese kitchen. TerraSana gets their organic seaweed from the beautiful Ise-Shima Bay in Japan, where conditions are ideal. Fortunately, this sea vegetable is also becoming increasingly popular in western culture, as it is rich in iodine, fibre and omega 3. Now online at Amanvida: organic wakame, arame, kombu and of course nori sheets for delicious sushi.


TerraSana zeewier oogst in Ise-Shima, Japan (NL) from TerraSana positive eating on Vimeo.

Terrasana noodles are gluten-free and organic

Terrasana's gluten-free noodles have a delicate structure and fit perfectly with the savoury, umami flavours in Japanese cuisine. Amanvida now offers a wide range of noodles online, such as black rice noodles, buckwheat noodles with sweet potato and brown rice noodles with pumpkin and ginger, along with a recipe with each kind for inspiration.

Kuzu white: Terrasana's 100% organic, vegan and gluten-free binding agent

Kuzu is a pure vegetable binding agent made from the starch of the kuzu plant. It has a neutral taste and, in contrast to cornstarch for example, it is also perfect for use in acidic dishes. In Japanese cuisine, it is considered a luxury binder because it gives a silky, creamy texture to soups, sauces and warm desserts and creates a shiny effect.

Tamari: powerful soy sauce

Terrasana's tamari is prepared on the Chita Peninsula, the home of tamari production. For nine generations, the Deguchi family has been producing fantastic quality tamari here, thanks to pure craftsmanship. Just like shoyu, Tamari goes through a fermentation process of 18 months in cedar barrels. When making tamari, these barrels are covered with jute cloths and a layer of river stones.