Sempio Tojang Ssamjang, Soybean Dipping Paste 450g
Sempio Tojang Ssamjang, Soybean Dipping Paste 450g
what makes Sempio Tojang Ssamjang, Soybean Dipping Paste 450g different
Sempio Tojang Ssamjang is a traditional soybean dipping paste. It offers a deep flavor without being salty even if you dip it right away. Unsalted and great for dipping right away with a deep and savory flavor ■ Tojang, a premium soybean paste that is made in such a way that it leaves all the delicious, deep, savory flavors produced in the paste’s fermentation process intact. ■ Unheated, fermented Tojang is used as the base ingredient giving Sempio Tojang Ssamjang a deep and savory flavor. ■ Fermented rice syrup is used in lieu of artificial sweetness such as corn syrup or sugar for a deep yet mellow taste. ■ Sempio Ssamjang is seasoned with perilla powder and minced garlic for a more delicious flavor. It’s the perfect dipping sauce with no further seasonings required.
Ingredients
25% ripened ground [soybean {foreign products (US, Canada, Australia, etc.)}, sea salt (Australia), seed soup], 25% raw ground [soybean {foreign products (US, Canada, Australia, etc.)}, Korean soy sauce {soybeans (foreign products (US, Canada, Australia, etc.)), sea salt (Australia), fermented alcohol}, sea salt, seed soup], fermented rice S [rice flour (rice) : foreign), alcohol, sea salt (Australia)], ground garlic, purified water, alcohol, sugar, soybeans, sesame oil, perilla powder, paprika powder
Nutrition per 100 grams
Energy | 90KJ/220kcal |
Fat - of which saturated |
8g 1g |
Corbohydrate - of which sugar |
25g 15g |
Protein | 11g |
Natrium (Salt) | 5.7g |
Best before date : 02.02.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
Ingredients
25% ripened ground [soybean {foreign products (US, Canada, Australia, etc.)}, sea salt (Australia), seed soup], 25% raw ground [soybean {foreign products (US, Canada, Australia, etc.)}, Korean soy sauce {soybeans (foreign products (US, Canada, Australia, etc.)), sea salt (Australia), fermented alcohol}, sea salt, seed soup], fermented rice S [rice flour (rice) : foreign), alcohol, sea salt (Australia)], ground garlic, purified water, alcohol, sugar, soybeans, sesame oil, perilla powder, paprika powder
Nutrition per 100 grams
Energy | 90KJ/220kcal |
Fat - of which saturated |
8g 1g |
Corbohydrate - of which sugar |
25g 15g |
Protein | 11g |
Natrium (Salt) | 5.7g |
Best before date : 02.02.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
Miso and Bean Paste in Korea und Japan
Korean beanpaste is similar to Japanese miso, which is a fermented food representing both Korea and Japan, but they are actually different. Recently, 'Fermented Food' has emerged as one of the trends in food all over the world, and there is a growing interest in Japanese miso and Korean beanpaste. Both miso and Korean beanpast were made by fermenting soybeans, but there is a difference between the two. Miso is one of the essential fermented foods for Koreans. The soybean fermented soybean paste is different from the smile, except that only the pure soybean is fermented. Unlike the miso in Korea, Japanese miso is made by mixing leaven with soybean. The name of miso changes according to the ingredients of the yeast that goes into the beans. Japanese miso made by putting the rice flour on the soybeans is known as 'Kome miso', and the miso with the barley yeast on the soybeans is 'mamemiso'. Enjoy Japanese miso and Korean beanpaste loved all over the world as healthy food at NikanKitechen!