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CJ Cupbahn Rice, Bulgogi Flavored Mushroom sauce, 247g
CJ Cupbahn Rice, Bulgogi Flavored Mushroom sauce, 247g
what makes CJ Cupbahn Rice, Bulgogi Flavored Mushroom sauce, 247g different
CJ Cooked White Rice With Bulgogi Flavoured Mushroom Sauce 247g Cooking Instruction: Microwave: 1. Open COOKED WHITE RICE and SAUCE up to Peel to Heat line. 2. Heat them together for 2 minutes with microwave. 3. Now mix them together and enjoy this entree. Boiling: 1. Put unopened COOKED WHITE RICE and Sauce in boiling water. 2. Boil them for 10 minutes. 3. Now mix them together and enjoy this entree.
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 136kcal |
| Fat - of which saturated |
1g |
| Corbohydrate - of which sugar |
27g |
| Protein | 4.0g |
| Natrium (Salt) | 0.9g |
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
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 136kcal |
| Fat - of which saturated |
1g |
| Corbohydrate - of which sugar |
27g |
| Protein | 4.0g |
| Natrium (Salt) | 0.9g |
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
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Often bought together
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Rice and Co 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. 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. 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.
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