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Kinako Soybean Flour
Kinako is a finely-ground powder made from roasted soybeans. Dust the outside of dango Japanese dumplings or mochi sweets with the lightly-coloured flour to bring new textures and delicate flavours to the dishes. Kinako can also be mixed with warm milk to create a twist on conventional lattes, or used to bake gluten-free biscuits and cakes.
Please note kinako soy bean flour does not have a long shelf life.
|Settings||Kinako Soybean Flour remove||Doenjang Soybean Paste remove||Blended Sesame Oil remove||Pork Kalbi Marinade remove||Anchovy Kombu Flavour Soup Base remove||Glutinous Rice remove|
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|Content||Kinako is a finely-ground powder made from roasted soybeans. Dust the outside of dango Japanese dumplings or mochi sweets with the lightly-coloured flour to bring new textures and delicate flavours to the dishes. Kinako can also be mixed with warm milk to create a twist on conventional lattes, or used to bake gluten-free biscuits and cakes. Please note kinako soy bean flour does not have a long shelf life. Contains soya.||Doenjang soybean paste is a core ingredient in Korean cuisine, with salty and rich, fermented flavours. Doenjang soybean paste is made from fermented soybeans and is similar to Japanese miso – though doenjang has a coarser consistency and stronger taste, which works well in thick soups and stews like Korean jjigae. Doenjang soybean paste is commonly used together with gochujang - a red chilli soybean paste. Together they bring a kimchi-like hot, warm spice to Korean dishes. Serve doenjang soybean paste as a condiment with bi bim bap, or even just with a bowl of plain rice. Ingredients: soybean paste (87%)(water, soybean, wheat flour, salt, fermented soybean paste, seed, malt), fermented soybean paste, spirits (3%), fermented soy bean powder, soup stock base powder (monosodium L-glutamate, maltodextrin, salt, onion mix powder). Contains allergens: soya bean, wheat gluten & maltodextrine (gluten)||Brotherhood's sesame oil is blended with soybean oil for a more delicate flavour and colour, and to keep it more robust for frying. Sesame oil's smoky aromas work well drizzled over stir-fries and noodle dishes. It also brings sophisticated flavours to fish and pork dishes and makes a good accompaniment to Asian vinaigrettes. Ingredients: sesame oil 70%, soybean oil 30%. Contains allergens sesame & soy.||Pork kalbi marinade or pork galibi marinade is used to flavour pork ribs in this much- loved Korean BBQ dish. Kalbi dishes are traditionally prepared with rib meat which is marinated in ganjang, Korean soy sauce, and cooked on a hot griddle or grill. Pork kalbi is typically served in restaurants known as kalbi houses where the meat is cooked on grills set in the tables, usually by the customers themselves. The tender, grilled pork ribs are served in crisp lettuce and dipped into ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste. When preparing the dish cut the pork ribs in thin slices across the bones to allow the pork kalbi marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks. Ingredients: Soy sauce (water, hydrolyzed soybean protein, salt, high fructose glucose syrop, defatted soybean, wheat, cooking rice wine, koji (barley)), sugar, high fructose corn syrup, apple puree 11% (apple, antioxidant (E300)), onion puree, pear puree 5% (pear, antioxidant (E300)), garlic, water, cooking rice wine, seasoning (maltodextrin, sweetener (E640)), salt, ginger extract, pepper powder, colour (E150c), acidity regulator (E330), thickerner (E415).Contains soya, wheat, sesame, barley.||Anchovy kombu flavour soup base is a well-balanced seasoning for use with Korean noodle soups and bulgogi hot pots. This soup base with anchovy kombu works well in dishes such as spicy mushroom seafood stew and potato and pumpkin soybean stew. It is also used to make akorn jelly, known as dotorimuk, which is sliced and served with slivered carrots, spring onions, Korean red pepper powder, soy sauce, sesame oil and sesame seeds. Ingredients: Water, anchovy extract, soys sauce, salt spirits, kelp & radish extract, wheat extract, spring onion & onion extract, laver extract, bonito extract, tamarind gum, stabiliser, E415, Onion extract, flavour enhancer: E631, E627, oleoresin black pepper.||Glutinous rice is a short-grained Asian rice known for its sticky texture. Misleadingly, glutinous rice does not contain gluten, but the name refers to the rice's glue-like quality which easily binds it into rice balls and cakes. Glutinous rice is widely used in Chinese and South East Asian cookery. Soak the glutinous rice in cold water overnight before cooking. Then boil it in double the amount of water to rice, until all the water has evaporated or been absorbed. Infuse the glutinous rice with tea flavours by wrapping it in lotus leaves before steaming, or drench it in coconut milk and serve with mango for a traditional Thai dessert. Alternatively leave the cooked rice to ferment with Chinese rice wine yeast balls to make rice wine. Ingredients: 100% Thai glutinous rice|
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