Sugar candied wakame root Tsukudani 100g

The tsukudani is everywhere in Japanese cooking. This simming cooking method is used very often for seaweed, shelfish or even pork or beef meat. The products are slowly cooked in a soy sauce and sugar mix, then in mirin and/or sake, sansho or other citrus peel. The cooking is long and made step by step.

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NISNAS1

6.75€ TTC

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Wakame's root is perfect to make Tsukudani. It is thick, crunchy, ioded. We propose here a very tasty tsukudani with capelin eggs. Cooking has been slow with sardine stock, flying fish and dried bonito. It is a real delight, and it will be perfect with pasta, rice, sushi, vegetables stew, crudites salad, and it is an excellent condiment to eat with steamed or grilled fish, red meat or even more surprising with goat cheese.

  • Weight 100g
  • Ingredients : wakame root (undaria pinnatifida), water, soy sauce, sugar, flying fish dashi stock, capelin eggs, sugar, sardine stock, rice vinegar, dried bonito
  • Packaging : aluminized bag
  • Storage : away from light and high temperature
  • Origin : Japan
  • Allergenics : wheat, soy
  • Nutritional values : Per 100 g : energy 177 kcal (748 kJ) ; fat 2,6 g, of which saturates 1,1 g ; carbohydrate 33 g, of which sugars 19 g ; protein 5,6 g ; salt 6,0 g.

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Sugar candied wakame root Tsukudani 100g

Sugar candied wakame root Tsukudani 100g

The tsukudani is everywhere in Japanese cooking. This simming cooking method is used very often for seaweed, shelfish or even pork or beef meat. The products are slowly cooked in a soy sauce and sugar mix, then in mirin and/or sake, sansho or other citrus peel. The cooking is long and made step by step.

Write your review