Asian food
Showing 13–24 of 32 resultsSorted by popularity
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Dried Kombu 1kg
Dried seaweed of the Laminaria Japonica species used in Japanese, Korean, Vietnamese and Chinese cuisine. Net weight: 1 kg. Shelf life: 24 months. Nutritional value per 100g of product: Vitamin A: 38.5mg Vitamin C: 25.5 mg Proteins: 12.3 g Fats: 0.0 g Carbohydrates: 23.5 g -
Soybean paste Miso Aka 1kg
Soybean paste made from fermented beans with added salt and water. Aka – dark paste or red miso. To make aka miso or red miso, soybeans are first soaked in water for several hours. They are then steamed and kept at high temperature for a long time. In this case, the amino acids and sugars contained in soybeans lead to a reaction that gives the paste a dark red color. Since aka miso has a long aging period, it has a higher salt content for shelf life. Aka Miso is saltier but has a more savory and rich flavor than Shiro Miso or White Miso. Besides its use in miso soup, aka miso is often mixed with sugar and soy sauce and used for tofu, konnyaku or stewed daikon radish. Because of its savory flavor, aka miso is sometimes used in Japan as a secret seasoning for curry sauce or beef stew. Net weight: 1 kilogram. Ingredients: water, soybeans, salt, food alcohol. Nutritional value per 100g: Energy value: 803.86 kJ/192 kcal; Fat 6.1g (of which saturated fat 0.8g); Carbohydrates 24.58g; Protein 11g; Salt 9.075g. Shelf life: 12 months. -
Soybean paste Miso Shiro 500g
Soy paste made from fermented beans with added salt and water to make miso soups. Shiro is a light paste. Light miso paste is not as salty as dark miso paste and has a lighter flavor. Net weight: 500 grams. Ingredients: water, soybeans, salt, food alcohol. Nutritional value per 100g: Energy value: 803.86 kJ/192 kcal; Fat 6.1g (of which saturated fat 0.8g); Carbohydrates 24.58g; Protein 11g; Salt 9.075g. Shelf life: 12 months. -
Hondashi soup (fish powder) 500g*2
Natural concentrated fish broth Hondashi (Dashi kombu) for preparing Japanese miso soup, chazuke and others; you can use it to cook noodles, boil or stew fish. To obtain fish broth, dilute 1 tablespoon per 0.5 liter of water. Made from kombu and dried Bonito tuna. Does not contain preservatives or dyes. Shelf life: 18 months. Ingredients: Glucose, salt, monosodium glutamate, bonito powder, mushroom powder, seaweed powder, hydrolyzed vegetable protein. -
Sesame oil 100% 1.8L
Ingredients: refined sesame oil (hot pressed/refined) Energy value per 100 g: 840 kcal. 1 serving – 1 tablespoon (15ml) Servings per bottle: 120 Quantity per serving: Calories – 134 Calories from fat – 134 % of the daily consumption rate: Fat is only 15g / 23% Saturated fat 1g / 5% Cholesterol 0ml / 0% Sodium 0ml / 0% Carbohydrates 0 g / 0% Proteins 0g / 0% The shelf life is 24 months. It does not contain GMOs. -
Teriyaki Sauce 1.8L
Japanese sweet and salty thick dark brown stir-fry sauce. In Japanese cuisine it is used for frying fish, preparing sushi, cutlets and meatballs. In Western cuisine it is used for other types of meat: pork, beef, lamb, chicken, etc. It is used as a dressing for ready-made dishes and for marinating. Handmade teriyaki sauce can be stored in the refrigerator for no more than 2 weeks, while factory-made Chinese sauce has a shelf life of 18 months. Ingredients: Soy sauce 34%, white sugar 15%, maltose syrup 15%, water 30%, salt 3%, ginger juice 2%, yeast extract 0.2%, monosodium glutamate 0.1%, hydroxypropyl starch phosphate 0.1%, food grade alcohol 0.1%, disodium nucleotide flavored 5', xanthan gum 0.1% 0.1%, citric acid 0.1%, potassium sorbate 0.1%, caramel color 0.1% Storage conditions: +5...+25°С -
Kimchee Base 1.8L
Base for Japanese kimchi soup, spicy rolls and dressing sauce for making Kimchi cabbage marinade. At the same time it belongs to Japanese, Korean and Chinese cuisine. Ingredients: Water 40%, vegetable juice 14%, white sugar 14%, salt 10%, vinegar 9%, monosodium glutamate 6%, paprika 6%, food alcohol 0.1%, soy sauce 0.2%, glacial acetic acid 0.2%, citric acid 0.2%, disodium succinic acid 0.2%, xanthan gum 0.1% -
Unagi kabayaki eel sauce 1L
Eel sauce Unagi, also known as kabayaki sauce, is a thick, sweet, and savory sauce sauce that adds richness and umami. Popular in Japanese cuisine. Product Name: unagi sauce Net weight: 15 KG (12x1.25kg (1L)) Storage conditions: +5..+25°C Ingredients: soybeans, water, sugar, salt, wheat, rice, corn syrup, potassium sorbate E202, caramel color E150d, lactic acid E270, xanthan gum E415, maltodextrin. -
Unagi kabayaki eel sauce 1.8L
Eel sauce Unagi, also known as kabayaki sauce, is a thick, sweet, and savory sauce sauce that adds richness and umami. Popular in Japanese cuisine. Product Name: unagi sauce Net weight: 13.56 KG (6x2.26kg (1.8 L)) Storage conditions: +5..+25°C Ingredients: soybeans, water, sugar, salt, wheat, rice, corn syrup, potassium sorbate E202, caramel color E150d, lactic acid E270, xanthan gum E415, maltodextrin. -
Sauce Tobanjan 1kg
1kg*12/CTN Ingredients: hot annual pepper Capsicum annuum, salt, paste of beans Fuba vulgaris Adans, alcohol, oxidizer, sodium pyrophosphate, preservative. Energy value: 58 kcal / 100g. Nutritional value per 100 g: Proteins – 2.0 g; Fats – 1.9 g; Carbohydrates – 8.0 g. -
Mirin 18L/tank
Ingredients: water, corn syrup, rice, red yeast rice, vinegar, potassium sorbate (E202). Packaging: 18L/CTN. Storage conditions: normal temperature. Nutritional value: Per 100 ml; Energy value: 270 kcal; Proteins: 0.1 g; Fats: 0.5 g; Carbohydrates: 66.3 g. -
Vinegar for sushi 18L/tank
Ingredients: water, rice, sugar, salt. Packaging: 18L/CTN. Storage conditions: normal temperature. Nutritional value per 100 g: Energy value 60 kJ; Proteins 0 g; Fats 0 g; Carbohydrates 3.5 g. $18.50
