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수 )하선정 멸치 액젓 Ⅱ
2.5ltrFish Sauce and Anchovy Sauce have almost the same taste. They’re both fermented to release that umami flavor and there’s only some slight differences in the curing process between the two. You can use either or in a dish and still get very similar results.
AED 90.00수 )하선정 멸치 액젓 Ⅱ
AED 90.00 -
김밥김 스시노리 50 SHT
125g1 percent all natural roasted Sushi Nori seaweed, 5 Sheets in a vacuum packed. Perfect for rolling Sushi, Gimbap Roll.
KRDST24387 Yakinori – Sea Laver Seaweed POOM Dry 100 125g 김밥김 스시노리 50 SHTAED 39.00김밥김 스시노리 50 SHT
AED 39.00 -
검은콩자반 (파우치)
1KgKRCSD20863 Black Bean Salted (Pouch) Side Dish POOM Chilled 8809324623986 10 1kg 검은콩자반 (파우치)
AED 39.00검은콩자반 (파우치)
AED 39.00 -
맛선생 해물국물내기티백
72gFish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 2–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called “fish fumet”.
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. This has a rich feel and sweet umami taste.
Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa. KRDSS12797 Matsunseng Seafood Stock Mix Seasonings & Spices Daesang Dry 8801052008622 12 72g 맛선생 해물국물내기티백
AED 38.00맛선생 해물국물내기티백
AED 38.00 -
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