Seasonings and spices
Showing 13–15 of 15 resultsSorted by popularity
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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.
