Panko Breadcrumbs It is panko that makes a “tonkatsu”—the classic cutlet from Japan—so fluffy and crispy. Panko is the Asian equivalent of breadcrumbs. It is made from white bread without its rind. This makes the breadcrumbs airy and aromatic. Zenbu Panko Breadcrumbs can be used in Asian cuisine, but also in European cuisine. Experimenting is… Continue reading Panko Breadcrumbs
Ramen Noodles Ramen, soba or udon? As different as Japan’s noodle varieties are, so individual are the preferences of Japan habitués. Ramen are thinner than udon. They are made from wheat flour, water and salt. Facts Practical tip Encyclopaedia Fun Fact Facts Ingredients: Wheat flour 89.5%, water, salt. Weight: 250 g Average nutritional… Continue reading Ramen Noodles
Udon Noodles Udon noodles, pulled from a classic wheat dough, are as popular in Japan as soba or ramen. Facts Practical tip Encyclopaedia Fun Fact Facts Ingredients: Wheat flour 86%, water, salt. May contain: Eggs. Weight: 300 g Average nutritional value Ø 100 g Energy value 1415 kJ / 333 kcalFat 1 g… Continue reading Udon Noodles
Soba Noodles Soba means “buckwheat” in Japanese. Buckwheat, a pseudo-cereal, is an important ingredient in soba noodles and gives them their grey-brown colour. Together with udon and ramen, they are among Japan’s best-known noodles. Cooked, they can be eaten hot or cold. Facts Practical tip Encyclopaedia Fun Fact Facts Ingredients: Wheat flour 61%, buckwheat flour 25%,… Continue reading Soba Noodles
Cooking Sake Cooking Sake is an ingredient based on fermented and fermented rice for flavouring or cooking. Cooking sake has the property of discreetly neutralising the smell of meat and fish, and it gives the dishes a typical Far Eastern aroma. Facts Encyclopaedia Fun Fact Facts Ingredients: Water, rice, fermented rice 15%. Alcohol content:… Continue reading Cooking Sake
Sake Ninki-Ichi Zenbu Ninki-Ichi is a sake of the “Junmai Ginjo” quality, an aromatic, Japanese rice wine of traditional style. “Junmai” means that no distilled alcohol has been added, which makes it taste lighter. In order to be called “ginjo”, the rice must have a polishing degree of at least 60 percent, which means that… Continue reading Sake Ninki-Ichi
Rice Vinegar Rice vinegar is one of the most important basic ingredients in Japanese cuisine and is called “Komesu” there. The basis is fermented rice, from which first rice wine and then vinegar is made. In contrast to European vinegar, it has significantly less acidity. Facts Practical tip Encyclopaedia Fun Fact Facts Ingredients: Water, rice… Continue reading Rice Vinegar
Tamari Soy Sauce Since Tamari soy sauce is made without wheat, it is gluten-free. It has a strong umami flavour and goes well with sushi, sashimi and grilled dishes. Facts Practical tip Encyclopaedia Fun Fact Facts Ingredients: Water, defatted soybeans* 27%, table salt, soybeans* 13%. Contains alcohol. Filling volume: 152 ml Average nutritional valuee Ø… Continue reading Tamari Soy Sauce
Pickled Ginger For sushi lovers, pickled ginger is indispensable. The wafer-thin, pickled ginger slices round off any bouquet – fish, seafood or vegetables – with a subtle spiciness. In Japan they are called “gari” or “shin shoga no amazu-zuke”. The aromatic flavour enhancers from the popular vitamin tuber, together with soy sauce and wasabi paste,… Continue reading Pickled Ginger
Sushi Nori Nori translates to “edible seaweed”. The thin, dried red algae give the maki rolls stability and the perfect sushi taste. Facts Practical tip Encyclopaedia Fun Fact Facts Ingredients: Nori seaweed leaves (Porphyra yezoensis). Recommended maximum amount of 5.5 g or 2 whole sheets per day. Food rich in iodine can cause thyroid… Continue reading Sushi Nori
© 2024 – Two Spice AG | Data protection | TOS
In order to optimally design our website for you and to continuously improve it and to analyze its use, we use cookies and similar technologies. Learn more
