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ALGUES À GRIGNOTER

The use of seaweed is widespread in Japanese cuisine, especially to make broth or sprinkled on dishes. However, seaweeds are also eaten on their own as a snack, enjoyed for its iodine taste and crunchy texture.

There are 4 products.

  • Tsukudani of premium kombu 85g

    Tsukudani of premium kombu 85g

    Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. 3 days are needed to prepare this premium kombu...

    24,30 €

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  • Tsukudani of kombu with bonito 75g

    Tsukudani of kombu with bonito 75g

    Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. Once the kombu is cooked and simmered, it is covered...

    9,30 €

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  • Tsukudani of nekombu 100g

    Tsukudani of nekombu 100g

    Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. In this one, dry kombu roots have been simmered...

    9,20 €

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  • Feuilles de nori croquante goût huître 52 feuilles

    Crispy Nori sheets with oyster taste 48 pieces

    Description : Very rich in vitamins, minerals and proteins, these sheets of Nori with oyster taste can be consumed as an appetizer or with rice. 

    7,80 €

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