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Kombu root (ne-kombu) tsukudani
  • Kombu root (ne-kombu) tsukudani
  • Kombu root (ne-kombu) tsukudani

Kombu root (ne-kombu) tsukudani

Reference : NISNAK10

€5.85
Tax included

Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.

Quantity
Available

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Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar and mirin.
It usually has an intense sweet and salty flavor, which helps preserve the ingredients.

Our perfect pairings : Because of its strong flavor, tsukudani has been served with steamed rice since the Edo period (1600s-1800s) and is called Gohan no Okazu or rice side dish because it is eaten with steamed rice for flavor.
Tsukudani is always served and eaten fresh from the refrigerator and is not annealed before eating.
Kombu tsukudani is one of the most common tsukudani.

Kombu tsukudani is delicious with scallops, white fish, meat or fish tartars, smoked salmon, goat cheese, foie gras in terrine.
Some chocolate makers even adopt it as the flavors blend well with cocoa.

NISNAK10
Origin
Kobe, Japan
Weight
100 g net
Packaging
Bag
Ingredients
Sake, soy sauce and kibiki tamari soy sauce (soy beans, wheat, salt, alcohol), sugar, 16.20% ne-kombu root, mirin, vinegar
Storage
keep away from light, heat and moisture
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 133 kcal (563 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 25,9g, of which sugars 23,1g ; protein 3,7g ; salt 4,951g.

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