Following a tradition that dates back to the time of the Florentine court of the de’ Medici dynasty in 8th century, to the much appreciated Japanese approach to food and to life; respect for ingredients, respect for one's surroundings, reverence and purity, encapsulate the essence of our opulent gems.


Crafted with traditional techniques in the Japanese laboratory our chocolate temptations create a perfect balance between irresistible and good. The mixture of 75 kinds of precious fruits and vegetables, infused with the wisdom of ancient diets and the energy of the Eastern world creates an incomparable gem to awaken the senses and nourishes the body.   Perfected with the unmatched expertise, the sweetness of moist and chewy fermented plant extract and the rich chocolate accentuate our fine GEMS, eating a bite will spread the nostalgic texture and deep flavor of ancient wisdom. Each Chocolate comprise these top ingredients: 24 kinds of fruits 30 kinds of vegetables 6 kinds of wild grass 5 kinds of seaweeds 4 kinds of mushrooms 10 kinds of Lactic Acid Bacteria (LAB) 4 kinds of grains and more.


Presented in  deliciously indulgent chocolate GEMS, the Fermented Plant Extract Chocolates have countless health benefits.


Proved to improve overall health, recommended use:

•Deep Cell Repair


•Suppression of fat accumulation

•Effects on UC

•Digestive organs functional enhancement


Fermentation process:

75 kinds of ingredients from the sea, mountain and  fields. All the ingredients are extracted separately, without any artificial heating, any water nor additives.



Biogenics: Food ingredients which beneficially affect the host.


Main Function:

Biological adjustment: Stress, Appetite & Absorption, Intestinal metabolism. Biological defense: Immune stimulation, anti-allergy, anti aging.


Fermented Plant Extract Chocolate GEMS - 50gr

  • Vegetables: Perilla, Pumpkin, Japanese radish, Japanese mountain ginseng, Spinach, Carrot, Kale, Young leaf of barley, Jew’s mallow, Sweet corn, Tomato, Cucumber, Cabbage, Egg plant, Brassica Rapa, Celery, Sweet pepper, Bitter melon, Bok choy, Lotus root, Turmeric, Brassica Rapa vitamin, Burdock, Broccoli, Ginger, Parsley, Asparagus, Japanese parsley, Honewort, Japanese ginger. Wild grass: Mugwort, Mallotus japonicus, Plantain, Striped bamboo, Horsetail, Loquat leaves. Mushrooms: Ganoderma lucidum, Shiitake mushroom, Jew’s-ear, Grifola frondosa. Fruits: Prune, Strawberry, Apple, Grape, Peach, Orange, Yuzu, Persimmon, Kiwi fruit, Kumquat, Lemon, Cocoa, Blueberry, Akebi, Arbutus, Pear, Japanese plum, Iyokan, Fig, Wild vine, Chinese quince, Raspberry, Goumi, Blackberry, Buerger raspberry. Seaweeds: Kombu, Wakame, Fucus, Kombu root, Hijiki. Grains: Okinawa Brown sugar, Soybean, Oligosaccharide, Brown rice, Rice bran. Lactic Acid Bacteria (LAB): Lactobacillus Brevis, Lactobacillus Paracasei, Lactococcus Lactis.

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