* The longer the product is being stored, the darker it will get. It is the phenomenon that is being caused by the aging process and it is totally safe for consumption.
* 오래 될수록 색이 진해지고 가스가 생생될 수 있으나 숙성에 의한 현상이므로 안심하고 드십시오 JPFSM27032 Organic Brown Rice Miso Sauces & Marinades Hikari Miso Frozen 858764000442 8 400g 유기농 현미 미소된장

These flat sheets are made from a similar rice flour dough, which is pressed between bamboo mats to get flattened. The mats leave a distinct basket weave impression on the paper. When dipped in lukewarm water to rehydrate, they turn soft, sticky, and almost clear. They dry in seconds, developing a tacky, pliable skin that adheres well to itself. How they’re used: Rehydrated circular sheets are used to wrap Vietnamese summer rolls. Square and triangular sheets are often wrapped around meat for grilling. KRDSD03995 Morn Rice Paper (18cm) Side Dish Morn Dry 8809052116903 24 300g 몬 뉴월남쌈 (원형 18cm)

Skewered fish paste? This oft-underrated delicacy is tasty, quick, and cheap.
Odeng is one of the gems of Korean food for me. It scores top points in three important categories: it tastes great, it’s filling and it’s cheap. It’s also pretty much available everywhere you go, including malls, supermarkets, convenience stores and even 5-star hotels.
Basically, odeng is seasoned fish paste that has been formed into cakes or strips and then cooked. These are then mostly threaded onto wooden skewers for serving. The paste itself is made by kneading the fish purée with starch, rice flour or regular flour, sugar, salt and rice wine.
If you spend any time in Korea you will come across three different types of odeng. The first and most basic is simply served on sticks sitting in a broth. The broth is usually based on turnip and leeks with either crab or dried seaweed adding a boost of flavor. At the pojangmacha you just eat as many as you want and hope that the vendor is counting your sticks. The broth is always free and varies from place to place. If you see crab shells, pumpkins or leeks floating in the broth, chances are it’s going to be good. A soy sauce paste is usually served for you to dip the odeng in if you think it needs a lift. One interesting variation I have tried is red odeng, in which the fish paste is served in a spicy red gochujang-based sauce. Not for the faint of heart! KRFFC24756 Delicious Fish Cake Fish Cake MDA Food Frozen 8809193377027 30 300g 맛있는 어묵