Preparation kit for Okonomiyaki (incl. Aonori). Suitable for 4 dishes, slitted into to 2 sets for 2 dishes each.
Nerigoma paste for Asian cuisine. Give your dish the special flavour.
The magic seasoning paste. Since 1961, Somi Shangtung DELUXE is an incredible helper for making various dishes of the Asian cuisine. Content: 250g
Tenmenjang or also spelled as Tenmenjan, is a thick smooth dark brown and slightly sweet paste made of soy beans, flour and salt. It is a mandatory ingredient for many Asian dishes. Content: 100g in a glass
Dried bonito flakes in a resealable bag. Indispensable for Japanese cuisine as topping for topping Japanese dishes to give them the typical flavour. Content: 30g (resealable bag)
Natural paste consisting of ume (Japanese plum) and salt. Nothing else! An ingredient that is indispensable for the Japanese cuisine because of its typical sour taste.
Japanese Aoshiso paste in a handy tube. As an ingredient, topping or simply as a dip, the fresh taste of Aoshiso is a great match for many dishes.
Whole white sesame.
Whole black sesame.
Ground white sesame.
Matchajio is a Japanese salt blended with real Matcha which gives the salt a greenish colour and the unique taste of Japanese Matcha. Great to serve at the table to tempura, steak or any other food you like. Of course also to your breakfast egg. Comes in a handy portion bag and therefore also great to take with. Content of one portion bag: 1g Various...
Sweetened Kinako (Soy bean flour) made of 100% domestic soy beans. Kinako (Soy bean flour) is a widely used flavour in the Japanese cuisine. It's often used for flavouring sweets and especially in combination with Mochi.Another use is mixed with milk as a drink for diet. Content: 7 bags with 20g each Our tip: Kinako-Yoghurt. Just give some Kinako powder...