Manju is a Japanese fermentation product and is produced by TPR, the Tropical Plants Resources Institute, on Okinawa. In short it is an Effective Microorganisms fermented extract. This enzyme-rich drink is produced by carefully fermenting green papayas from Okinawa, brown rice, rice bran from organic cultivations as well as brown algae with Effective Microorganisms in a process lasting one year. Thanks to the valuable natural content that is made from the plant ingredients during fermentation, Manju helps to strengthen the immune systems and increase the feeling of well-being.
MANJU sea salt
The salt of life from the floods of the Pacific Ocean.
Manju Salt is a high-quality sea salt that is rich in minerals and has anti-oxidising and regenerative properties. It is produced according to a specially developed process based on EM technology by adding Manju.
The precious treasure from the sea.
Manju Salt is naturally sourced and completely free of chemical additives. The sea water used is pumped up from the north east coast of Okinawa during the full moon spring tides and then undergoes complex processing. This creates a unique table salt that is based on the qualities of the ocean’s deep water and only contains equal measures of valuable minerals and trace elements. A question of taste.
| Item no. | Item description | Item price | Piece(s) |
|---|---|---|---|
| 1105 | 90 g Dredger | 21.80 EUR | |
| 1106 | 100 g Refill pack | 21.20 EUR |
The positive effects of Manju are primarily due to the high number of anti-oxidants. This refers to various substances that are capable of, and in this case are on the front line of, slowing-down, neutralising or even preventing the formation and activities of free radicals and negative effects of harmful oxidation processes in the human body. Manju contains a total of over forty bioactive ingredients such as minerals, vitamins, enzymes and amino acids, that are particularly useful for a balanced and healthy diet.