• Katsuo Bushi

    Katsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか).
    Shaved Katsuobushi and dried kelp – kombu – are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.
    Katsuobushi’s distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately fermented with Aspergillus glaucus fungus in order to reduce moisture. Katsuobushi has also been shown to impart a kokumi flavour.

     

    JPDSS04884 Katsuo Bushi 500g Seasonings & Spices Yamahide Dry 4903123410137 5 500g 까쯔오 부시

    500g,500g
    AED 115.00

    Katsuo Bushi

    AED 115.00

  • Hondashi Katsuo

    1000g
    AED 124.00

    Hondashi Katsuo

    AED 124.00

  • Hondasi

    Hondasi is the No. 1 selling volume in the Japanese market since its launch in 197
    It is produced with AJI-NO-MOTO’s unique technology and strict quality control.

    혼다시 아지노모또 조미료 KRDSS20943 Hondasi Seasonings & Spices Nong Shim Dry 4901001374700 12 1kg 아지노모도 혼다시

    AED 150.00

    Hondasi

    AED 150.00

  • Goma Abura, Sesame Oil

    1.65L
    AED 158.00

    Goma Abura, Sesame Oil

    AED 158.00

  • Mongo Jinganjang, Dark Soy Sauce

    몽고 진간장 (무주정) KRDSY19925 Mongo Jinganjang, Dark Soy Sauce Soy Sauce Mongo Dry 8801301012660 1 13L 몽고 진간장 (무주정)

    13L
    AED 165.00

    Mongo Jinganjang, Dark Soy Sauce

    AED 165.00

  • Soy Sauce For Soup

    Pack size: 13L
    Origin: South Korea
    Brand: Mongo

    DESCRIPTION

    Salty and strong, Korean soup soy sauce (guk-ganjang: 국간장 but also called joseon-ganjang: 조선간장, aka “Korean soy sauce”) is not just for soup, it’s also good for seasoning stews, meat, seafood, and vegetables. … Korean soup soy sauce has a richer, more savory flavor

    Storage Conditions
    You can keep soy sauce at room temperature, away from direct sunlight or heat. But, they say it’s better to keep it in the fridge once opened. Usually soy sauce has a two-year expiration period, but for ideal flavor it’s good to consume within two months after opening.

    Preparation And Usage
    soy sauce for soup is mainly used for soup. But it is also used for “namul” (korean vegetable side dishes). Since it’s much saltier and lighter in color than regular soy sauce, you can use a small amount to season your soup while keeping the soup color nice and clear

    INGREDIENTS & NUTRITION FACTS  
    Ingredients
    soybeans, water and salt
    Nutrition Facts
    Below is the nutritional breakdown for 1 tablespoon (15 ml) of traditionally fermented soy sauce (7). Calories: 8., Carbohydrates: 1 gram., Fat: 0 grams., Protein: 1 gram., Sodium: 902 mg. KRDSS22009 Soy Sauce For Soup Soy Sauce Mongo Dry 8801301012769 1 13L 몽고 국간장

    13L
    AED 180.00

    Soy Sauce For Soup

    AED 180.00

  • Yuzu Su Vinegar

    This highly fragrant, zesty concentrate is made by using generous amount of domestically harvested yuzu juice. The versatility is endless with this product as it can be utilize in making delectable dessert, vinaigrette, dressings, and sauces. JPDVN04913 Yuzu Su Vinegar Vinegar Kishida Chilled 4532280500223 6 1800ml 유자 식초

    1800ml
    AED 260.00

    Yuzu Su Vinegar

    AED 260.00
  • Halal

    Halal Gochujang (Red Pepper Paste) 14kg

    14kg
    AED 320.00

    Halal Gochujang (Red Pepper Paste) 14kg

    AED 320.00

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