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Diese traditionelle Herstellungsweise bewahrt die natürliche Frische und Intensität der Zutaten und verleiht dem Öl seinen leuchtend fruchtigen
Soybean paste
Red pepper and soybean paste
Die Form erlaubt es
Nährwerte pro 100 g Energie 1075 kJ/259 kcal Fett 18 g davon gesättigt 2
Hokkaido Nanatsuboshi-Reis 5 kg Accessoire Diese traditionelle Herstellungsweise bewahrt dieKoshihikari Short grain rice for production of Sushi rice Grown in Italy Koshihikari is the most common rice for sushi in Japan consistency: Sticky, soft and firm to the bite after cooking, ideal for sushi Taste: Slightly sweet Optics: Glittering What is Koshihikari Rice? With 30% plant content, Koshihikari rice is the largest category of sushi rice in Japan. It is a short grain rice that meets all the criteria for the ideal sushi rice. What is the
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