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Nongshim Starch Vermicelli (Jabchae), 1Kg
Nongshim Starch Vermicelli (Jabchae), 1Kg
what makes Nongshim Starch Vermicelli (Jabchae), 1Kg different
- Products manufactured through sanitary manufacturing facilities and strict quality control - Soft texture with main ingredient of sweet potato starch 100% (in raw starch) - It does not spread very well even after cooking. - Easy to store after use with zipper
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.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
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.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
Dried Noodles in Korea und Japan
In Korea, people eat various kinds of noodle dishes through four seasons, but in Japan people think that somen is the summer meal. The most common way to eat somen in Japan is to dip the somen noodles in a tsuyu (special type of soy sauce). Of course, depending on the preference, people eat somen with ginger, spring onions and so on. Japanese also try to avoid the monotony of taste by eating somen with several tempura, or to make a nutritional balance in somen noodles where nutrition is almost exclusively obtained from carbohydrates. On the other hand, in Korea, people eat somen noodles in various broth, or mixed with kochujang, vinegar, and vegetables. In addition, glass noodles are also loved as an important family meal for events such as birthdays. Discover a variety of delicious Korean and Japanese noodles at NikanKitchen.
More Dried Noodles!
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