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-15% Hakutsuru Koku Umami Tappuri No Ryori No Seishu 500ml Alc.14%
-15% Hakutsuru Koku Umami Tappuri No Ryori No Seishu 500ml Alc.14%
what makes Hakutsuru Koku Umami Tappuri No Ryori No Seishu 500ml Alc.14% different
The organic acid removes the fishy smell and gives a flavourful finish. It is rich and full of flavor to make your food taste better. The absence of salt means that it does not add extra saltiness to dishes and can be used in a variety of dishes, including fish and meat. 13-14% alc.
Ingredients
Rice (domestic), rice koji (domestic), brewing alcohol, sugar, acidulant
Nutrition per 100 grams
| Energy | |
| Fat - of which saturated |
|
| Corbohydrate - of which sugar |
|
| Protein | |
| Natrium (Salt) |
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 (domestic), rice koji (domestic), brewing alcohol, sugar, acidulant
Nutrition per 100 grams
| Energy | |
| Fat - of which saturated |
|
| Corbohydrate - of which sugar |
|
| Protein | |
| Natrium (Salt) |
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!
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Mirin and Cooking Sake in Korea und Japan
Cooking sake in Japan means cooking alcohol. It is used for various purposes such as when you want to remove a fishy smell of seafood or to add an extra fragrance to cooking. Especially, it is an essential seasoning in Japan where a lot of fish and seafood are consumed and the stews are often eaten. Cooking alcohol contains about 13% alcohol. Mirin is in general known as a cooking alcohol added with sugar and seasoning. Mirin contains around 14% alcohol. Mirin softens meats and fishes, removes fishy smell, adds extra shine to the meals. It is commonly used in Korean and Japanese cuisines to add extra flavor to the food, but too much mirin could make the dishes too sweet. Meet a variety of Japanese and Korean Mirin and cooking sake at NikanKitchen!
More Mirin and Cooking Sake!
