Origin Tokyo, Japan
Container Glass bottle
Usage For an express kimchi, use one tablespoon for 200g of Chinese cabbage and a little salt. Salt the cabbage and let it sit for about ten minutes, then, after washing it, mix the sauce with the cabbage and let it sit for fifteen minutes. This kimchi base can be used on its own like a sriracha sauce, combined with mayonnaise to accompany tuna and shrimp, to season a seafood soup or to marinate bluefin tuna, for example.
Sauce Meats Stewed dishes Marinades and sauces Spice mixes

Sauces

Spicy seasoning and base for kimchi 450g

Spicy seasoning and base for kimchi 450g
11,80 €
11,80 €

Ref. 330

Out of stock

Description

Kimchi is a Korean condiment made from spicy fermented cabbage. This kimchi base combines the sharp heat of red chili pepper and the sweetness of paprika with the iodine and umami aroma of bonito. Thanks to the antibacterial properties of garlic, it was made without heating or preservatives to preserve the umami of its various ingredients. Rich in fruits and vegetables (apple, mikan, garlic, ginger, etc.), it has a powerful umami, fruity and iodine notes that make it an ideal seasoning sauce.

Flavor

A subtle and long-lasting spiciness in the mouth, encompassed by a beautiful umami, iodized notes and a good taste of garlic.

Conservation

Close the cap tightly and store upright in the refrigerator. Consume quickly.

Ingredients & Allergens
Water (30.4%), Glucose-fructose syrup (13%), Salt (12%), Garlic (9%), Apple pulp (8%), Flavor enhancers (E621, E631) (7.1%), Brewed vinegar (7%), Mikan pulp (5%), Paprika (2%), Pickled vegetables (Spring onion, Chinese cabbage, Salt, Acid (E260)) (1.5%), Red chili pepper (1.5%), Dried skipjack tuna (1%), Hydrolyzed soy protein (0.7%), Vegetable extract (Onion, Carrot, Cabbage, Dextrin, Salt) (0.6%), Acid (E330) (0.4%), Ginger (0.3%), Stabilizer (E415) (0.2%), Fish sauce (Anchovy, Salt, Sugar) (0.1%), Kombu (0.1%), Rapeseed oil (0.05%), Color (E160c) (0.05%)

Allergenes : Soy, Skipjack tuna, Anchovy
Nutritional Values

View full details
Origin Tokyo, Japan
Container Glass bottle
Usage For an express kimchi, use one tablespoon for 200g of Chinese cabbage and a little salt. Salt the cabbage and let it sit for about ten minutes, then, after washing it, mix the sauce with the cabbage and let it sit for fifteen minutes. This kimchi base can be used on its own like a sriracha sauce, combined with mayonnaise to accompany tuna and shrimp, to season a seafood soup or to marinate bluefin tuna, for example.
Sauce Meats Stewed dishes Marinades and sauces Spice mixes
Momoya
The producer

Momoya

Founded in 1920, Momoya Co., based in Tokyo, creates a wide range of products, mainly essential condiments for Japanese tables. Among them is the flagship tsukudani “Gohandesuyo,” but also menma (bamboo shoots) and a kimchi base. The quality of the raw ingredients used by Momoya is rigorously scrutinized. Despite its large size, Momoya always brings the same care and attention to the quality of its products. For this reason, the company lets its products ferment for at least a year, compared to just a few months on average in the market.