Much of the miso sold in supermarkets and so on is produced from the soy cake remaining after the oil has been extracted with the chemical agent n-hexane. Sorbic acid or potassium sorbate are used as preservatives to prevent the soy cake from spoiling, and then to improve the taste chemical flavourings and other food additives are included in large amounts.

Whereas miso should really be slowly and naturally fermented over a period of a least six months, the factory-made miso is a fake product that is made instantly in a short period of time.

Products such as "salt-reduced soy sauce" and so on have a strongly toxic acidulant added instead of the salt to deceive the taste buds and also use additives such as preservatives.

In addition, although often not mentioned as additives, in the process of producing the oil, powerful chemical agents such as sulphuric acid, hydrochloric acid, oxalic acid, and caustic soda are used.

You should also be careful when buying edible oil as strongly toxic additives are sometimes used as antioxidants.

Glacial acetic acid is 99% acetic acid, which is a chemical mineral.

The most commonly produced brewed vinegar is made from potato starch and honey, or spent sulphite pulp liquor, and quickly transformed into vinegar. These are all flavourings with strong stimulating effects on the body.

The awase fresh miso is made from organic domestic (Japanese) barley, brewed slowly and naturally. A fresh miso with a fresh-from-the-brewery taste and a good yeasty flavour from non-heat treated yeast.

Seasoned for a long period in cedar vats, a wonderful soy sauce with a rich, full bouquet and deep flavour.

Cholesterol-zero and, of course, no additives. This is a healthy oil with the highest level of polyphenols.

As it is virtually tasteless and odourless, and thus has no aftertaste, it is a multipurpose oil that can be used for a variety of cooking and in cake-making and so on.

Used for deep frying, this oil gives a clean feel and aftertaste and does not "sit" heavily on the stomach.