Tekka is a veggie butter made from Miso and a number of vegie roots which have been stir-fried and boiled to a concentrated sauce with sesame oil, developed by Master Ohsawa, who calls it the Supreme Food of Macrobiotics. In Vietnam, Tekka is manually produced under the guideline and direct supervision of Venerable Master Thich Tue Hai – the Abbot of Long Huong Pagoda.
Ingredients: burdock roots, carrot, lotus root, white radish, sesame oil, ginger root, Japanese Miso sauce.
Tuber vegetables used to make Tekka are fresh with high yang energy, selected from reliable suppliers, including: imported burdock roots from Japan, carrot and radish from Da Lat, lotus seeds from Dong Thap and gingers. Miso sauce is another ingredient of Tekka recipe produced by fermenting soybean, rice, rye with Kōjikin culture and salt, following a traditional Japanese method. Sesame oil, a vegetable oil manually produced at Long Huong Pagoda. Thanks to the powerful ingredients, Tekka is excellent to promote health and help breastfeed mothers to produce milk. Tekka effectively supports patients with pulmonary tuberculosis, cancer, diabetes, cardiovascular, gastropathy and people who have higher yin energy, need to balance yin-yang.
Tekka is also recommended for people who follow the “Oshawa Diet #7” to strengthen their body or undergo treatment.
Instruction of use: Tekka is consumed with rice, porridge, noodles and used with bread as sauce. It also can be used in seasoning to enhance food flavor.
Storage: Store in a cool, dry place, always keep sesame oil covered on the top of Tekka concentrate because sesame oil is a strongly natural preservative. Use a clean spoon to take Tekka out and then cover the lid carefully after use.