Cashew Miso Sauce

Cashew Miso Sauce



  • 4 heaped tbsp (70gr) Hunters’ Kitchenette Cashew butter
  • 4 heaped tbsp (70gr) high quality non-GMO miso paste
  • 2 tbsp (22gr) sesame oil
  • 2 tbsp (22gr) raw honey, real maple syrup or any sweetener of your choice
  • 1/2 cup water


  • Mix everything, adjust the taste and consistency to your liking.
  • For soba and noodle, garnish with shredded nori, spring onion and chili powder.
  • Also enjoy with spring rolls or as salad dressing!


Far Infrared Rays (FIR)


In our commitment to create the highest quality products for your health benefit, now all Hunters’ Kitchenette nut butters and Nut Nut are made with the inclusion of  FIR or Far Infrared Rays treatment.

Treating nuts with FIR is similar like cooking with a claypot which creates gentle heat and makes the nuts naturally sweeter.

Most importantly, FIR reduces maximum amount of phytic acid (also known as anti-nutrients), making our products more nutritious than raw, or other conventionally roasted nuts products in the market .

A little bit on phytic acid, this anti-nutrient occurs naturally in nuts, seeds, grains and legumes. Many cultures have been soaking, sprouting, and fermenting their foods traditionally to mitigate the negative effect of phytic acid and other enzyme inhibitor. Inside a human’s digestive system, phytic acid binds with minerals like calcium, magnesium, iron and zinc in foods, preventing our body from absorbing them. FIR treatment breaks down phytic acid molecules so they can’t bind with minerals anymore and thus available for our body to absorb.

More information on phytic acid here.

What is Far Infrared Rays?

Far Infrared Rays or commonly known as FIR is the ‘warm’ energy in humans, animals and plants. It is also the healthy rays contained in sunlight that are responsible for photosynthesis in plants, and without which there would be no life on earth. Approximately 80% of solar energy is made up of FIR.

The Benefit of FIR in Cooking        

Scientists have discovered that Far infrared Rays is not only produced by the sun, but also can be generated by heating sand, rocks, stones, and clay pots.

Before the discovery of fire, humans used clay vessels and radiant heat from the sun to cook their foods. Cooking with hot stones is one of the oldest methods. You may also have noticed that rice and other foods cooked in a clay pot taste really good. Roasting chestnuts in gravel or sand also gives the best taste. Now we know the reason, it is because all these traditional cooking methods produce FIR!

The FIR radiant heat generated by the stones, clay pot and gravels penetrates deep into the foods, which cooks them gently and brings out the best flavor.

Isn’t it awesome?

Cooking meat on a Japanese River Stone (photography by Leah Rodrigues)

Cooking meat on a Japanese River Stone (photography by Leah Rodrigues)


Claypot rice cooked on charcoal stove in (photography by Johor Kaki)

Claypot rice cooked on charcoal stove in (photography by Johor Kaki)


A wok filled with black gravel to roast chestnuts (photography by Nathan Gray)

A wok filled with black gravel to roast chestnuts (photography by Nathan Gray)

In China and Taiwan, people have been cooking nuts in clay pots since ancient time too, because it makes the nuts very soft and taste the sweetest compared with other methods.

FIR cooks both from inside and outside at the same time, which means shorter cooking time and less heat required to cook, therefore it preserves maximum nutrition in the foods. Specifically for nuts, this is a very important benefit since excessive heat will destroy their healthy fats easily.

FIR in our Nuts’ Processing

Baking nuts with conventional ovens basically heats up the air, and cook nuts only from the outside with high intensity. By the time the internal part is done, the outer portion may have already burnt.

We know that overheating nuts will turn the healthy fats rancid, which is common in mass produced roasted nuts and nut butter products in the market.

Below are the differences between a few commercial brands of roasted almonds, compared with ours that has been treated only with FIR heating. Brown internal color indicates too high roasting temperature, and these are rancid to various degree.


You will definitely recognize rancid odour. This is the awful smell and taste that you may get when eating other commercial roasted nuts and nut butters. Rancid fat will trigger inflammation, which typically cause sore throat or ‘heatiness’ after you consume a lot of (rancid) nuts.

Try a blind test, smell and taste Hunters’ Kitchenette almond butter and compare it with any other brands in the market. Some may smell ok when just opened, but after a week or two in room temperature they may change.

Diagram below shows a cross section of almonds, what happen when they are heated with FIR in comparison with conventional ovens.

Diagrams showing cross section of almonds that are heated with FIR versus conventional oven

The Japanese has been doing extensive research on Far Infrared technology for use in cooking since many decades ago.

Now we can use this technology in modern food manufacturing, which simulates the way our ancestors cook their foods traditionally since thousands of years ago, but in a larger-scale modern setting. We are the first company in the world that utilized FIR for making nut butters and nut snacks, which may explain why our nut butters taste so naturally delicious!

For all Hunters’ Kitchenette customers, the best part is you don’t have to pay extra for this improvement. Prices for all our products remain the same. 

Eat well and live healthy!




Are You Taking Too Much Sugar Daily?

Much has been said about the evils of sugar, but what is most alarming is this: sugar feeds cancer cells! Our healthy cells breathe oxygen, however cancer cells does not need oxygen (anaerobic). They specifically feed on sugar and ferment it to create energy to multiply.

Sugar suppresses your immune system instantly after we eat it, and in excessive amounts it is positively toxic. In a healthy human body, aside from a few hundred grams in our liver and muscle storage in a form of glycogen, we only have 1 teaspoon worth of sugar in the entire body’s pool of blood.

What you probably never know is all kind of carbohydrates other than fiber eventually will be converted into blood sugar (glucose) after we digest them, be it from white rice, brown rice, potatoes, noodle, pasta, white bread, whole wheat bread, oatmeal, legumes or pulses, fruits etc.  The body does not know, or care, from what kind of foods the sugar comes from.

Artificial sugar like high fructose corn syrup and  Aspartame (or more widely known as NutraSweet™) will give even more damaging effect to the body, regardless whether or not they affect our blood sugar level.

If we ingest excessive amounts of carbs/sugar and do not utilize them through certain physical activities, the sugar has nowhere to go and becomes toxic in your blood. Our body will then try to clear it from our system by secreting insulin, convert the sugar into fat and store it in our fat cells, until the body can dispose or burn it off during some condition, for example when we have limited food or starvation. In our modern world, most of us have access to plenty of food anytime, so the burning part is simply never happen.

What is little known to many is that our typical meals 3 times a day contain plenty of sugar without us suspecting it.  Many of us consume much more sugar than our body ever needs, every single day.

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Our body can store tens of kilograms of fat, but only a few hundred grams of sugar. That’s just how human body works and  has been designed through million years of evolution. If we ingest sugar in excessive amount with our food, anything we eat will be stored as body fat, due to the presence of insulin. On the other hand, limiting sugar or carbohydrate to a certain amount will limit insulin secretion, and thus signal the body to burn fat instead of storing it naturally as our system suppose to works. Learn more about it here.

This is why obesity and numerous other health problems like insulin resistant and Type 2 Diabetes are so rampant today. Most of the time it is NOT because we eat too much, we don’t exercise long and hard enough to “burn off ” calories, we are getting old, metabolism slowing down, or we inherited bad genes, but it’s because we have been eating the wrong type of foods. Go to this page for more information.

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