Flours and ground

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

Katsuobushi bonito hanakatsuo (bonito is dried flakes) - 40 g
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The panko is a type of breadcrumbs in japanese cooking, is made with bread baked. It is used for fried dishes such as: pork (tonkatsu) or tempura. The flakes of bread crumbs are larger, more crisp, lighter and contain less oil and bread crumbs in european.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. This version is called magurobushi because it is used the maguro, or tuna to yellow fin. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

Yamaki Shaved Katsuobushi has a strong flavor and a rich smoky aroma, and can be used for the preparation of bases or seasonings. These dried bonito flakes add a real Japanese umami flavor to your dishes. Katsuobushi is one of the main ingredients required for making dashi. You can also use katsuobushi as a condiment.

With the new flour otafuku will be possible by following the recipes back of the package for up to 6 okonomiyaki or 40 takoyaki! The mix is designed to give the best result for these two dishes, the king supreme of street food japanese.

Kinako flour, also known as roasted soybean flour, is a commonly used product in Japanese cuisine and is widely associated with dango and wagashi. Kinako, when combined with milk or soy milk, can also be made into a beverage. The substantial difference between soy flour and wheat flour is that the former does not contain gluten, and if cooked, soy flour tends to darken more easily than wheat flour. This flour can be used in all areas where normal wheat flour is used.

The panko is a type of breadcrumbs in japanese cooking, is made with bread baked. It is used for fried dishes such as: pork (tonkatsu) or tempura. The flakes of bread crumbs are larger, more crisp, lighter and contain less oil and bread crumbs in european.

Kuzu is used, thanks to its consistency, to thicken sauces or soups and give them a creamy appearance. It can also be used to make fruit paste or sprinkled on vegetables before cooking to make them more crunchy. It comes from the roots of a plant

Panko - 200 gr
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