Crunchy freeze-dried 3 years aged soy sauce diamonds 300g

When tradition meets modernity, the flavour reaches perfection! Obtained by freeze drying soy sauce, these natural soya salt crunchies concentrate all the intensity and richness of Kamebishi flavour. Precious allies of your sweet and savoury culinary initiatives, they'll add crunchiness and pleasure to your dishes.

 

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NISSK4

58.05€ TTC

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Perfect combination : 

As their taste is less strong than soy sauce, these soya salt crunchies can be used to add flavour where you will in Western dishes : grilled meat and fish, pasta, carpaccios, salads, vegetables, cheese and other omelettes.Crushed, mixed with olive oil then put in the oven on toast, they will be simply irresistible...

  • Ingredients : dextrin, potato starch, soya, wheat, salt. No additive and/or preservatives No GMO
  • Packaging : 300 g. net closeable aluminium sachet
  • Storage : Keep dry in a temperate room away from light
  • Origin : Kagawa, Japan
  • Allergenics : soya, wheat, potato starch
  • Nutritional values : Per 100 g : energy 327 kcal (1390 kJ) ; fat traces, of which saturates traces ; carbohydrate 70 g, of which sugars 7,5 g ; protein 12 g ; salt 14,3 g.
Birthplace of quality
Since 1753, the Kamebishiya story has developed over many generations in the heart of a fertile province : Kagawa prefecture, the largest area producing soy sauce with traditional production methods. Located on the coast of the Seto inland sea, it is blessed with a very mild climate, perfectly suited to growing exceptional soya and wheat.

Champions of tradition
Kamebishiya, brewer of traditional soy sauce, is the only one in Japan to have preserved to this day ancestral methods, the "mushiro koji" process, which gives a unique taste to their products. Very careful selection of the ingredients, respect of fermentation times, attention to detail are all part of the well-kept secrets which contribute to the fame of this family business moving with the times.

Soy sauce : professionally produced
Kamebishi traditional soy sauce is created from koji, a subtle combination of crushed wheat grains, steam cooked soya beans and mould. Cultivated under supervision on a bed of straw for three days and nights it is then mixed with salty water and poured into cedar casks: this is what is known as traditional moromi which, after at least two long years of fermentation, becomes the famous Kamebishiya soy sauce.

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Crunchy freeze-dried 3 years aged soy sauce diamonds 300g

Crunchy freeze-dried 3 years aged soy sauce diamonds 300g

When tradition meets modernity, the flavour reaches perfection! Obtained by freeze drying soy sauce, these natural soya salt crunchies concentrate all the intensity and richness of Kamebishi flavour. Precious allies of your sweet and savoury culinary initiatives, they'll add crunchiness and pleasure to your dishes.

 

Write your review