1L of Cooking Japanese Mirin alcohol. This sake can be used for varieties of Japanese cuisine.
|Dimensions||8 x 8 x 28 cm|
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Seven-flavour chilli pepper, a common Japanese spice mixture containg seven ingredients (mainl coarsely ground red chilli pepper), also known as togarashi, used as a topping on udon and miso soup
A classic and Japan’s favourite sauce for cutlets in sachets for take away food and lunch box. This sauce is dark, thick, and has a complex sweet/savoury flavour derived from a combination of fruits and vegetables, vinegar, saccharides and spices.
A bulk type of Japanese sweet rice wine keeping a dish mildly acidic and similar to cooking wine, but lower in sugar and alcohol, and provides a more umami flavour to savory dishes.
Thailand’s famous Mae Ploy brand sweet chilli sauce, ideal with chicken as well as seafood, vegetable dishes and as a dipping sauce for spring rolls & dim sum.
Soy sauce free of gluten and wheat, allowing you to enjoy the sweet, umami-rich fermented soy bean taste in its purest form. A by-product of miso paste, Tamari is darker, thicker and less salty than soy sauce made from soy beans and grain.
Produced in a traditional recipe containing fresh anchovies and pure sea salt and fermented for two years. This is especially great for making Southeastern style food. No MSG and gluten free.
A sauce that works easily into the noodles, creating the yakisoba flavor with sauce alone. Characterized by a slightly sharp flavor, yet with a mild flavor and rich aroma amid the piquant taste. 2.2 kg contains enough for 50-60 servings of yakisoba