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Higashimaru Kyo-fu Kappo Shirodashi 400ml

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Higashimaru Kyo-fu Kappo Shirodashi 400ml

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Best Brand from Japan & Korea Best Brand from Japan & Korea
what makes Higashimaru Kyo-fu Kappo Shirodashi 400ml different

The broth of Bonito and kelp that is deliciously finished with soy sauce. It can be used in various dishes such as soup and egg rolls. You can easily make beautiful colorful dishes that remain original color and taste of ingredients such as soup, dashi rolls, osechi dishes and so on. Just add this stock to a little white soup to finish your cooking more delicious.

Ingredients

Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible

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

Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible

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.

8 56€
FREE Standard Delivery within Germany except islands on orders over 60€. Details
400ml = 8,56 €
inc. tax plus shipping costs
Out of stock

We ship to europe! Please check your delivery country.

Higashimaru Kyo-fu Kappo Shirodashi 400ml
Higashimaru Kyo-fu Kappo Shirodashi 400ml
Best Brand from Japan & Korea Best Brand from Japan & Korea
Dashi and Tsuyu in Korea und Japan

In the Kanto region, bonito and heavy soy sauce are often used, and in Kansai it is often used as bonito and kelp, which is indispensable seasoning for Japanese cuisine.

Since umami ingredients are dissolved in water, it is a versatile seasoning that can be used widely, such as boiled or cooked foods, as udon or soba noodle together with seasonings. It is rich in flavor and makes good use of the original taste of the ingredients.

Please looking for soup stock to enjoy Japanese and Korean cuisine that is loved around the world at NikanKitchen.com!

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