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-20% Momoya Seasoned Bamboo Shoots 100g
-20% Momoya Seasoned Bamboo Shoots 100g
what makes Momoya Seasoned Bamboo Shoots 100g different
It is a unique flavoring of Momoya which cuts only the soft growth part of bamboo shoots of Taiwanese bamboo shoots, soothing soy sauce, sugar and sesame oil, not only for ramen's ingredients but also for rice dishes and snacks It finished to the optimum flavor. Raw material bamboo shoots are used in Taiwan's area of 400 m or more in altitude. The reason for using the bamboo shoots in this area is that extra sun is not hit, because the texture of bamboo shoots is soft and crispy. We discard all hard parts of the bamboo shoots and use only the soft parts after condensing the taste through processes such as lactic acid fermentation, aging and sun drying. Use of allergy-specific ingredients etc: wheat, soybean, sesame
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 67kcal |
| Fat - of which saturated |
2.4g |
| Corbohydrate - of which sugar |
10.7g |
| Protein | 2.1g |
| Natrium (Salt) | 1.6g |
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 | 67kcal |
| Fat - of which saturated |
2.4g |
| Corbohydrate - of which sugar |
10.7g |
| Protein | 2.1g |
| Natrium (Salt) | 1.6g |
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.
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A classic food that is indispensable to Japanese table from long ago. It is a food that preserved various preservatives by immersing various ingredients such as vegetables with salt, vinegar, sake cake and so on. There are plenty of kinds, such as pickled plum, pickles dried in sunlight and pickled radish pickled. Many fermented products have a strong scent, and in the case of Japanese pickles, fermentation by lactic acid bacteria is suppressed to such a degree that acidity is not distinctly strong. Japanese pickled ginger known as Gari is a side dish that is never missed when sushi is eaten. Cucumber pickles and pickled radish are also widely loved in Korea. In particular, pickled radish is widely used as a material for gimbap, and is served with kimchi when you eat ramen. Ssammu, sliced marinated radish, is very good when eaten with meat in Korean barbecue. Meet a variety of Korean and Japanese pickles at nikankitchen.com.
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