Description
which are most commonly enjoyed in soups or cold with nothing else than a small bowl of tsuyu
hvor den fås på stort set alle restauranter og barer
which makes creating maki super easy
PROTEIN: 1
især på en kold vinteraften
Koji-ris - tørret risgær - 100 gr fresh which are most commonly enjoyedKoji is fermented rice, which is used as an active yeast used in Japanese cooking, but mostly for the production of beverages such as Amazake, or e. g. to make marinades that tenderize meat. It can also be used if you want to make your own miso. The contents of this package is produced from 100 % Japanese grown rice. Country of Origin: Japan
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