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Chungjungone Cooking Sauce (Ginger & Plum) 410ml
Chungjungone Cooking Sauce (Ginger & Plum) 410ml
what makes Chungjungone Cooking Sauce (Ginger & Plum) 410ml different
Mijak with domestic ginger and plum flavor removes the smell of the meat and softens the meat makes meat dishes more delicious. It removes the smell of fish dishes and keeps the fish flesh firmly, making the fish dishes more clean. If you use it in sushi, stir-fried dishes, and cotton dishes, it will improve the richness and flavor of the dishes. Recipes - Fish (grilled fish, boiled fish, fish stew, etc.): 3 tablespoons - Meat (Bulgogi, Meat Roast, Chicken etc.): 3 tablespoons - rice (sushi, fried rice, kimbap, etc.): 1 tablespoon - Japanese food (udon, soba, skewers, etc.): 3 tablespoons Notice White crystals may appear at the bottle entrance, but it is sugar, and the color may change slightly, but please use it with confidence that it will mature. This product is manufactured at manufacturing facilities such as products using soybean, wheat, crab, shrimp, beef, milk and tomato.
Ingredients
Water, High Fructose Corn Syrup, Sugar, Glucose, Vinegar, Salt, Ginger Extract, Alcohol, Plum Extract, Citric Acid (E330), Malic Acid (E296), Lactic Acid (E270), Succinic Acid (E363).
Nutrition per 100 grams
| Energy | 681.8KJ/162.9kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
40.7g 40.5g |
| Protein | 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
Water, High Fructose Corn Syrup, Sugar, Glucose, Vinegar, Salt, Ginger Extract, Alcohol, Plum Extract, Citric Acid (E330), Malic Acid (E296), Lactic Acid (E270), Succinic Acid (E363).
Nutrition per 100 grams
| Energy | 681.8KJ/162.9kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
40.7g 40.5g |
| Protein | 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
Often bought together
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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!
