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Sungji Wangwang Tteokbokki, Rice Cake for Thick Topokki, Mochi 500g
Sungji Wangwang Tteokbokki, Rice Cake for Thick Topokki, Mochi 500g
what makes Sungji Wangwang Tteokbokki, Rice Cake for Thick Topokki, Mochi 500g different
Using only good rice, it is healthy, chewy, and easy to digest. It is thinner than regular Tteokbokki Tteok, so the Tteokbokki sauce soaks in the rice cake well and makes it more delicious. As this product is a sterilized product by edible alcohol, you can detect an alcoholic odor . However, this is not connected with the rice cake itself, which is used as substitute for food preservative and it will evaporate during the cooking.
Ingredients
Rice 99%, Wheat starch, Refined salt, Alcohol
Nutrition per 100 grams
| Energy | 240kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
53g 0g |
| Protein | 53g |
| Natrium (Salt) | 2040mg |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Rice 99%, Wheat starch, Refined salt, Alcohol
Nutrition per 100 grams
| Energy | 240kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
53g 0g |
| Protein | 53g |
| Natrium (Salt) | 2040mg |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
Often bought together
You can still love this!
Rice Cake in Korea und Japan
Did you know that people in Japan and Korea eat rice almost every day? Rice in Japan and Korea refers to a number of short-grain cultivars rice including ordinary rice and glutinous rice. Enjoy a fantastic range of rices from different rice-growing regions of both countries at NikanKitchen.com, and feel authentic Japanese and Korean humble grain that feeds the entire Japanese and Korean nation. Atomic rice, which is regarded as the beginning of Japanese rice, was cultivated in Jomon period about 3,000 years ago. After the war, the rice which became the staple food of the Japanese, contains a lot of energy sources. It has a high digestion and absorption rate, and it is also a protein source that makes up the body. Also, rice goes well with any side dishes such as fish and meat. Japanese meals, mainly of rice, are said to have good nutritional balance and are drawing attention internationally.
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