White Mijinko 500g

Mijinko is a very popular starch in Kyoto. It comes as small, potato starch balls, and is mainly used to bread and coat vegetables, seafood and fruit tempuras. The crunchiness after frying is surprising, crispy, light and very pleasant to eat. Mijinko retains its beautiful color after cooking.

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NISMIJ1

28.00€ TTC

Applications :  

  • Ingredients : 90 % potato starch, 10 % corn starch
  • Packaging : Bag of 500 g net
  • Storage : Keep dry away from light Keep dry away from light Keep dry away from light
  • Origin : Kyoto, Japan
  • Nutritional values : Per 100 g : energy 375 kcal (1595 kJ) ; fat traces, of which saturates traces ; carbohydrate 93 g, of which sugars traces ; protein 1,0 g ; salt traces.
There is no room for copies in Kyoto, for "fakes". Only the search for the best counts. The craftsmen work to find the best that each season can offer. It is this very serious and strict attitude which is at the base of the "Kyoto culinary culture".
Kyoto Ikkyudo was founded in Kyoto in 1892. This company specialised in spices and condiments totally respecting their flavours and aromas. All the emblematic spices of Japan are present:
Kyo-shichimi (mix of 7 Kyoto prepared spices)
Yuzu-shichimi (mix of 7 Kyoto prepared spices with yuzu)
Black Kuro-yakumi shichino
Ito aonori

Shichimi togarashi (mix of 7 spices)
Shichimi togarashi is a mix of traditional Japanese spices. This mix was created in 1625 in Edo (Ancient name of Tokyo), in a quarter where a lot of doctors and chemists included Chinese herbal medicine in everyday foods. The 7 spices used are pillars of this Chinese herbal tradition, renowned for their efficiency against flu. The inhabitants of Edo protected themselves against the flu by eating very hot soba noodles with the seven spices. This mix became popular very quickly in Edo (Tokyo), Kyoto and Nagano…then adopted by the rest of Japan where it was adapted to the local culinary traditions.
Ideal to sprinkle on hot soba or udon noodles, in miso soup, soups, chicken, white or red meat kebabs, pickled vegetables, grated raw vegetable salads, carpaccio, meat or fish tartare, sautéed vegetables, marinades ( meat and fish).
Shichimi and miso are an excellent accompaniment !

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White Mijinko 500g

White Mijinko 500g

Mijinko is a very popular starch in Kyoto. It comes as small, potato starch balls, and is mainly used to bread and coat vegetables, seafood and fruit tempuras. The crunchiness after frying is surprising, crispy, light and very pleasant to eat. Mijinko retains its beautiful color after cooking.

Write your review