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Yamabuki & kombu & bonito tsukudani
  • Yamabuki & kombu & bonito tsukudani
  • Yamabuki & kombu & bonito tsukudani

Yamabuki & kombu & bonito tsukudani

Reference : NISNAK15

€6.80
Tax included

This tsukudani is made from Japanese butterbur stem, commonly called fuki. Yamabuki name refers to the fact that it is wild butterbur, which is relatively rare.
Plant has been simmered in a broth made of high quality kombu seaweed and the famous yaizu katsuobushi (dried bonito)
The whole is rich in flavors, crunchy under the tooth, and will make a remarkable condiment in tasting white rice, young goat cheese, smoked salmon, foie gras...

Quantity
Coming soon

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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.
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.

NANIWA KOMBU
NISNAK15
Origin
Kobe, Japan
Weight
100 g net
Packaging
Bag
Ingredients
54.30% Japanese Yamabuki butterbur, 10.90% kombu seaweed broth, 10.90% katsuobushi dried bonito broth, soy sauce (soy beans, wheat, salt, alcohol), sugar, mirin, kanten agar seaweed
Storage
keep away from light, heat and moisture
Allergenic(s)
dried bonito
soya
wheat
Nutritional values
Per 100 g : energy 164 kcal (694 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 34,3g, of which sugars 18,2g ; protein 3,7g ; salt 5,949g.

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