Hakutsuru Japanese Style Cooking Wine Alc.13.4% No Sugar, Ryori No Seishu,1.8L
Hakutsuru Japanese Style Cooking Wine Alc.13.4% No Sugar, Ryori No Seishu,1.8L
what makes Hakutsuru Japanese Style Cooking Wine Alc.13.4% No Sugar, Ryori No Seishu,1.8L different
Hakutsuru Cooking Sake without Sugar Cooking sake ideal for people who are concerned about sugar content. The rich organic acids (citric acid and succinic acid) contained in sake eliminate the odor of fish and meat, giving them a flavorful finish and adding richness and umami. It does not add any extra flavor and brings out the best of the ingredients. Organic acids: A general term for acids that are found in fruits. Organic acids are a general term for acids that are often found in fruits, such as succinic acid in shellfish and citric acid in lemons and dried plums. Based on the Nutrition Labeling Standards, less than 5mg of sodium per 100ml is labeled as "zero salt". Point 1: Full of flavor and deliciousness It contains more than twice the amount of succinic acid (compared to our sake), which adds richness and flavor to food. Point 2: Eliminates fishy odors and improves flavor The abundance of succinic acid and citric acid in this product removes the fishy smell of fish and meat, making the food more flavorful. Point 3: Soften ingredients and allow flavors to penetrate easily Alcohol softens ingredients and makes it easier for flavors to penetrate. Point 4: No salt Sake contains no salt. Therefore, it does not add extra saltiness to the food. Point 5: 100% domestically produced rice 100% rice produced in Japan is used.
Ingredients
Rice, rice koji, brewing alcohol
Nutrition per 100 grams
Energy | N/A |
Fat - of which saturated |
N/A N/A |
Corbohydrate - of which sugar |
N/A N/A |
Protein | N/A |
Natrium (Salt) | N/A |
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
Rice, rice koji, brewing alcohol
Nutrition per 100 grams
Energy | N/A |
Fat - of which saturated |
N/A N/A |
Corbohydrate - of which sugar |
N/A N/A |
Protein | N/A |
Natrium (Salt) | N/A |
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
Mirin and Cooking Sake in Korea und Japan
Cooking sake in Japan means cooking alcohol. It is used for various purposes such as when you want to remove a fishy smell of seafood or to add an extra fragrance to cooking. Especially, it is an essential seasoning in Japan where a lot of fish and seafood are consumed and the stews are often eaten. Cooking alcohol contains about 13% alcohol. Mirin is in general known as a cooking alcohol added with sugar and seasoning. Mirin contains around 14% alcohol. Mirin softens meats and fishes, removes fishy smell, adds extra shine to the meals. It is commonly used in Korean and Japanese cuisines to add extra flavor to the food, but too much mirin could make the dishes too sweet. Meet a variety of Japanese and Korean Mirin and cooking sake at NikanKitchen!