Question 1

Is the can of coconut milk BPA free?

Accepted Answer

Yes totally!

Question 2

How do you guarantee the quality of Japanese products since the Fukushima disaster?

Accepted Answer

This is, of course, something to be particularly careful about. After the disaster, all Japanese products were extensively tested for radioactive substances for years. In Japan, in Germany (Öko-institut) and the Netherlands (NVWA). No radioactivity was found in any of the products. All results were always below 10 Bq. This is a fraction compared to the European standard of 500 Bq. Of course, this is mainly because all producers are miles away from Fukushima (300-600 km). Read more? Check out this more extensive article on how we test.

Question 3

What does the term 'raw' mean?

Accepted Answer

Raw is the English term for raw or unheated. If a product is not heated above 42 ℃. For our superfoods, this often means that a product is sun-dried.

Question 4

Are the nut butters guaranteed gluten-free?

Accepted Answer

All nut butters are naturally gluten free. In addition, the nut butters are produced in a room where no gluten is produced. However, we cannot guarantee that they are below the legal standard of 20 ppm (parts per million), because we do not test them for gluten.

Question 5

Why is there a warning for iodine on the label? Isn't iodine a good mineral?

Accepted Answer

We are legally obliged to do this. Iodine is indeed a good trace element (mineral). Only pregnant women, the elderly, children and people with thyroid disease should be more careful with iodine. Since seaweed contains an extremely high amount of iodine (especially kombu) compared to other foods, we recommend eating seaweed a maximum of 3 days a week, soaking seaweed well and not eating kombu. Do you want to make use of the high iodine content? Then you can safely take the instructions a bit more loosely.

Question 6

Why do I have to throw the kombu away, can't I eat it?

Accepted Answer

It is possible, although they usually do not do this in Japan. Kombu is quite firm, so if you want to eat it, you have to cut or grind it very finely. We do not recommend it on the label due to the high iodine content. Iodine is basically good for you, but some people should be careful not to take too much, for example pregnant women, children, the elderly or people with a thyroid disease.

Question 7

Is the pickle press BPA free?

Accepted Answer

Yes.

Question 8

Is natto miso rich in vitamin K?

Accepted Answer

Natto miso and natto are completely different products. Natto is made from whole, fermented soybeans and is rich in vitamin K as it contains the bacteria bacillus subtilis. Natto miso is a different product and does not contain this bacteria. As a result, it is not rich in vitamin K.

Question 9

Where do I buy TerraSana products?

Accepted Answer

You buy TerraSana products at organic supermarkets or specialty stores and online. Go to find a shop to see which stores sell our products. Note: always check the stock for a specific product at the specific store first. Or google for TerraSana + product and have a better chance of finding it!

Question 10

Is sprouted bread pasteurized?

Accepted Answer

Yes, at a temperature of about 70 and 95 degrees. This means that the bread can be kept for up to 8 months in a sealed package.

Question 11

Is rye bread gluten free?

Accepted Answer

No, rye is not gluten-free. Some people are less sensitive to gluten in rye than gluten in wheat.

Question 12

Is sprouted bread healthier than regular bread?

Accepted Answer

Sprouted bread is yeast and sourdough free. That's 1. In addition, we carefully preserve the nutrients that are released during the germination process later in the process, for example by baking the buns at a low temperature.

Question 13

Why don't the sprouted breads always have the same soft texture?

Accepted Answer

We make germ bread from organic grains. Sometimes the grains are harder, sometimes softer. The type of grain mainly determines how much water it can absorb during the germination process. Spelt, for example, absorbs less water than rye and wheat. In addition, the weather plays a major role. Some crops will always germinate better than others. We always try to produce as consistently as possible, but there will always be differences. If your sandwich is really too hard, please contact us via the contact form.

Question 14

Can I freeze germ bread?

Accepted Answer

Yes! Cut them into slices in advance and freeze them airtight. They can get a little drier (just like regular yeast bread). Defrost and roast them in a sandwich maker, super delicious!

Question 15

Is wheat germ bread salt-free?

Accepted Answer

We do not add salt to our sprouted bread. The natural salt content is 0.1 g per 100 g. So, wheat germ bread fits well in a low-salt diet.

Question 16

Is wheat germ bread whole grain?

Accepted Answer

Yes, we use whole grains.

Question 17

Is your coconut milk fair trade?

Accepted Answer

Our coconut milk does not have an official Fairtrade quality mark, but that does not mean that the coconut milk isn't made with love (and without human or animal exploitation). Click here to read more about where we make it.

Question 18

Is the can of coconut milk BPA free?

Accepted Answer

Yes totally!

Question 19

Do you have any tips on how to make that perfect dollop with coconut whipped cream?

Accepted Answer

Always put the can in the fridge for at least 8 hours. Shake the can briefly before opening. Use a narrow, tall bowl to whisk. Use a electric hand mixer (e.g. the whisk of the hand blender). Set the mixer to high speed. Beat until you see that the coconut whipped cream has the right consistency. This usually takes 2-3 minutes, but depends on all the above factors.

Question 20

Will coconut whipping cream taste like coconut in my recipes?

Accepted Answer

The taste of coconut whipped cream is different from that of regular whipped cream. It doesn't taste much like coconut and isn't overpowering. If you use coconut whipped cream as a topping, you probably add (coconut blossom) sugar, just like you would with regular whipped cream. You can also add vanilla extract, cinnamon, or other spices to change the flavor. If you use the coconut whipping cream in savory dishes, and you want the coconut flavor to come out less, make sure you use several other flavors in your dish.

Question 21

Why is there tapioca in the coconut whipping cream?

Accepted Answer

Tapioca is needed to make the topping so nice and smooth, airy and yet firm. Without it you get a crumbly structure and the whipped cream is not as delicious. Tapioca is made from the cassava root and is gluten-free.

Question 22

Is organic better for the environment?

Accepted Answer

Organic farming is better for the environment in a number of ways:  No chemical pesticides and therefore healthier soil No genetically modified crops (GMO free) No depleted soil due to crop rotation and broader choice of plant More biodiversity * Organic farmers are often more conscious about energy consumption  More and more organic brands are more conscious about plastic (reducing plastic soup)  
 The only downside: more land is needed for organic farming. On the other hand, organic soil is not exhausted.

Question 23

Are all your products vegan?

Accepted Answer

Of the 436 TerraSana products, 424 products are vegan. That is 97%. For products that are not yet plant-based, we are looking for alternatives, because we want to achieve that 100%! All products that we market from now on will be 100% vegan. Pinky promise! You can recognize a vegan product by the black and white logo on the back of a product, or if we are really proud of it, explicitly on the front.

Question 24

Where do I buy TerraSana products?

Accepted Answer

You buy TerraSana products at organic supermarkets or specialty stores and online. Go to find a shop to see which stores sell our products. Note: always check the stock for a specific product at the specific store first. Or google for TerraSana + product and have a better chance of finding it!

Question 25

Can I order your products directly from you?

Accepted Answer

No, as a consumer this is not (yet) possible. We do not have a TerraSana (web)shop. You can choose from countless webshops and organic stores.

Question 26

Why do you also import products from China? Are those products safe?

Accepted Answer

We are critical, just like you. We are careful with products from China. We take a good look at the region. Some parts of China are indeed polluted, while other regions are super clean. We can say with certainty that all products from China are 100% safe. First of all, like all other products, they must meet the strict rules to be allowed to be called an organic product in the EU. In addition, they undergo more checks and analyzes than other products. Several parties, including the NVWA (Dutch Food and Consumer Product Safety Authority) are conducting (unannounced) inspections for products from China. We also carry out extensive additional analyzes and tests for heavy metals ourselves. This way we know for sure that you are not at risk.

Question 27

I want to reuse your jars, how do I get the labels off the fastest?

Accepted Answer

For most pots it is simple. You soak them for at least 10 minutes in warm water with a little dishwashing soap. There are even TerraSana nut butter jars in circulation where you can peel off the label without soaking first!

Question 28

I can't find the product I'm looking for in the store, what should I do?

Accepted Answer

The shops under points of sale do not guarantee stock of every TerraSana product. So always check in advance whether they have the product you are looking for in stock. You have the best chance of success online: some webshops even sell all 422 TerraSana products!

Question 29

I have a product that is expired. Can I still use it?

Accepted Answer

We guarantee the correct quality until the expiration date. After the indicated expiration date, it is up to you to determine whether you can still use the product. Taste, smell and look carefully before using the product. For dry goods it often applies that they can be used longer than the indicated shelf life.

Question 30

I have celiac disease. Can you tell me if there is any cross contamination?

Accepted Answer

We only list gluten-free on the product page if it has actually been tested for gluten. Whether there is cross-contamination depends on the factory where the product is made. Usually we have to check this with the producer. Contact us via the contact form and we will get back to you as soon as possible.

Question 31

What is furikake?

Accepted Answer

Furikake is a Japanese sprinkle, made of black and white sesame seeds and green seaweed. Gives the crackers that special Japanese touch!

Question 32

How do I flavour sushi rice?

Accepted Answer

With a dash of genmai su (brown rice vinegar). You add this after draining, while the rice is still warm. We like to add a dash of mirin too, which gives it a slightly sweet taste.

Question 33

What is the difference between arrowroot and kuzu?

Accepted Answer

Arrowroot comes from the starch of the arrowroot plant, kuzu from the roots of the kuzu plant. The biggest difference is therefore in the raw material. The effect and the binding power are about the same. Arrowroot is cheaper than kuzu and comes in powder. Kuzu comes in cubes and is popular in Japan for its health benefits.

Question 34

What is the difference between shoyu and tamari?

Accepted Answer

We make shoyu from fermented soy and wheat. We only make tamari from fermented soybeans and it is gluten-free. Fermentation takes about a year in both cases. Still, the taste of tamari is slightly more powerful.

Question 35

What is the difference between mugi and genmai miso?

Accepted Answer

The basis of both misos is soy. We supplement mugi miso with millet and genmai with brown rice. Mugi miso contains gluten, genmai miso is gluten free. The way you use them is the same, and they are very similar in taste. You could say that mugi miso has a slightly saltier taste.

Question 36

What is the difference between arame, nori and wakame?

Accepted Answer

The use, the shape and the taste differ. Nori has the least present seaweed flavour and is usually used for sushi. Wakame is smooth and best suited for miso soup. Arame looks like thin strips and is often used in salads. Check this article to better understand the differences between the types of seaweed.

Question 37

Why are some misos in a bag and others in a glass?

Accepted Answer

We have to pasteurize the miso in bags, otherwise the miso 'grows' out of the bag and it bulges. Pasteurization is not necessary in glass.

Question 38

What is the difference between hiziki and arame?

Accepted Answer

If you put hiziki and arame side by side in dried form, you will hardly see any difference. Only after soaking you see that hiziki is rounder and thicker than arame. The structure is somewhat firmer. The flavor of arame is slightly more neutral than that of hiziki, hiziki has a stronger seaweed flavor. Click here for an overview of the differences and similarities of our seaweed species.

Question 39

Why is a lot of seaweed not certified organic?

Accepted Answer

It is difficult to get seaweed certified organic. The origin is super clean and can actually be called organic, but it is not possible for the producer in Japan to obtain the correct certification.

Question 40

How long can I keep seaweed?

Accepted Answer

We guarantee quality until the expiration date. After that, it is up to you to decide whether you still want to use it. But some people claim that dried seaweed lasts forever.

Question 41

How do I make vegan dashi using kombu?

Accepted Answer

Put 1 strip of kombu, 2 or 3 pieces of dried shiitake and 1 liter of water in a pan or pot. Put in the fridge for 4 to 20 hours. After soaking, you throw away the kombu and cut the shiitake into pieces. The broth is your basis for miso soup.

Question 42

Is seaweed vegan?

Accepted Answer

Yes. This may be confusing as there are fish living in the sea. But no animals are used or killed for growing and harvesting seaweed.

Question 43

What is the difference between agar agar and gelatin?

Accepted Answer

The main difference is that gelatin is an animal product and agar is vegetable. In addition, the use is different: gelatin is used cold, agar agar only works in warm liquids.

Question 44

What is the difference between agar agar and arrowroot or kuzu?

Accepted Answer

Arrowroot comes from the starch of the arrowroot plant, kuzu from the roots of the kuzu plant. The biggest difference is therefore in the raw material. The binding power and usage are about the same. Arrowroot is cheaper and comes in powder. Kuzu comes in cubes and is a medicinal plant according to the Japanese. Agar is a completely different binding agent, it's more like gelatin. With agar agar you can mainly stiffen desserts and cakes. Arrowroot and kuzu act more like cornstarch and mainly thicken warm liquids.

Question 45

How do I dissolve agar agar?

Accepted Answer

Make sure the liquid to which you want to add agar agar is warm or hot. In cold liquids agar agar does not dissolve well and you can get lumps.

Question 46

How does matcha taste?

Accepted Answer

Earthy and umami (savory). If you serve it too hot, it will taste slightly bitter. Matcha has a distinctive flavor that you probably find fantastic or terrible.

Question 47

How much matcha can I drink per day?

Accepted Answer

We recommend no more than 2 mugs (tea or latte). Although you are fine up to 5 cups. Matcha naturally contains caffeine, so maybe drinking matcha in the evening isn't such a good idea.

Question 48

How much caffeine is in matcha?

Accepted Answer

Our matcha contains 680 mg of caffeine per 100 g. That is about 50% less than coffee. So you can feel a boost after drinking matcha, but it will be a bit more balanced than with coffee.

Question 49

Does Hojicha contain caffeine?

Accepted Answer

Very little. Think 7 mg, versus 20 mg for black tea, 25 for matcha, and 40 for coffee. Hojicha is therefore often an evening drink for Japanese.

Question 50

How do I prevent the noodles from sticking together during cooking?

Accepted Answer

A number of things are important when preparing rice or buckwheat noodles. 1. Only add the noodles when the water is boiling. 2. After about 30 seconds, stir gently with a chopstick or fork. 3. Make sure that the water does not stand still, but that it continues to boil. 4. Do not cook them for more than 4 minutes. 5. After draining, rinse with cold water.

Question 51

What is umeboshi?

Accepted Answer

Ume is a Japanese fruit that resembles an apricot or plum. Ume is not edible raw, so we ferment it for about 6-12 months. After that, umeboshi has a strong umami, salty and sour taste. Pretty intense, but nice!

Question 52

Are the noodles packaging recyclable?

Accepted Answer

The packaging is made of BOPP film. This is easily recyclable, but must still be separated with the plastic.

Question 53

Is umeboshi good for you?

Accepted Answer

In Japan you eat umeboshi when you want to feel better, whether it's for your general resistance or after a hangover. Umeboshi in Japan is like apples in Europe. As our supplier put it: 'An umeboshi a day keeps the doctor away!'

Question 54

How do you eat umeboshi?

Accepted Answer

Japanese eat it as a whole fruit in the morning, or use it to flavor rice, beans, or noodles.

Question 55

What is the difference between kuzu white and kuzu gray?

Accepted Answer

Kuzu white is a filtered version of kuzu gray. Where kuzu white is cleared 20-30, kuzu gray is cleared 2-3. That gives kuzu white a better binding power (about 20%). On the other hand, kuzu gray is cheaper.

Question 56

What is the difference between shiitake donko and shiitake koshin?

Accepted Answer

Shiitake donko has an open hat. The top is rounder and more bulged. Shiitake koshin has a closed hat, which makes the top flatter. If you're a real foodie, you could say that shiitake donko absorbs a little more flavors from your dish, but the difference is negligible.

Question 57

Is shiitake good for the immune system?

Accepted Answer

Unfortunately, we are not allowed to make any statements about this. Shiitake mainly contains vitamins B and C and is a source of protein (18%).

Question 58

Can I replace regular vinegar with genmai su?

Accepted Answer

Yes, that is possible. Genmai su is just as sour as regular vinegar, but has a deeper, umami flavor. Other types of vinegar are usually made from fruits, genmai su from brown rice.

Question 59

Do you bake the rice crackers with or without oil in the oven?

Accepted Answer

These rice crackers are oven-baked without oil.

Question 60

Can you freeze amazake?

Accepted Answer

No, amazake is not suitable for freezing. Make the pot in about 3 days or bake something tasty with it and then freeze it.

Question 61

What is the difference between black and white sesame seeds?

Accepted Answer

This is a different variety. It has nothing to do with the film or the preparation method.

Question 62

Can I also sprout mung beans?

Accepted Answer

Mung beans are small and can be sprouted very easily. Let them soak in plenty of water overnight. Rinse them and put them in a mason jar. Cover with a tea towel or paper towel and seal with an elastic band. Place in a dark place at room temperature (or warmer). Rinse with clean water every day. Within four days the beans will start to sprout and you can eat them.

Question 63

What's the difference between ramen and other gluten-free noodles?

Accepted Answer

Ramen have the looks of instant noodles. They stay a bit firmer and are slightly rounder than our other rice and buckwheat noodles. Ramen noodles are specially made for noodle soup.

Question 64

How much buckwheat does soba yomogi contain?

Accepted Answer

38%.

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