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Satono Yuki Tofu
Description
Satono Yuki tofu is as close as you can get to fresh tofu in a long life packet. With over 25% soya content, the tofu has nearly double the soya of other tofu brands, to make it more nutritious and gives a richer flavour. The premium Japanese tofu is a great store cupboard ingredient. Serve as small cubes in miso soups, coat in potato flour before frying to make agedashi tofu, or warm in hot water and serve with finely grated ginger, sliced spring onion and soy sauce as a simple starter.
Ingredients: Water, soya beans (soya content 26%), firming agent: E511. Contains soya. Shelf life 2 months+
Quick Comparison
| Settings | Satono Yuki Tofu remove | Doenjang Soybean Paste remove | Kimchee Base - Kimchi Spice Paste remove | Hwayo Soju remove | Pork Kalbi Marinade remove | Kimchi remove |
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| Price | 2.44€ | 2.50€ | 5.63€ | 34.38€ | 2.44€ | 4.38€ |
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| Content | Satono Yuki tofu is as close as you can get to fresh tofu in a long life packet. With over 25% soya content, the tofu has nearly double the soya of other tofu brands, to make it more nutritious and gives a richer flavour. The premium Japanese tofu is a great store cupboard ingredient. Serve as small cubes in miso soups, coat in potato flour before frying to make agedashi tofu, or warm in hot water and serve with finely grated ginger, sliced spring onion and soy sauce as a simple starter. Ingredients: Water, soya beans (soya content 26%), firming agent: E511. Contains soya. Shelf life 2 months+ | 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) | Japan is crazy about Korean food, and this 'kimchee base' brings the distinctive hot-sour Korean kimchi flavours to any dish you cook. The richly spiced red purée is a blend of chilli pepper, fruits and fermented vegetables - just like a classic kimchi recipe, but without the large crunchy leaves of napa cabbage. Plus of course a little bonito and squid extract to add that extra touch of umami.
Either add the kimchee base as a sauce when stir frying meat or noodles, toss through cold vegetables to make a delicately spiced salad. Also use instead of kimchi juice when making tofu jiggae, a spicy Korean tofu-based stew.
A few recipe ideas below:
| Enjoy Hwayo Soju 25 chilled for a refreshing alternative to sake or vodka. Soju is a Korean rice spirit, and Hwayo is one of the best-known distillers of premium soju. Their Soju 25 has a crisp and clean taste, with subtle notes of fruity melon. For years soju has been known as a fairly weak beverage, made from the diluted spirits of sweet potatoes or rice and added sugar. Hwayo are one of the small distilleries that are popping up all over Korea that aim to bring back the sophisticated sojus of the past, and create a spirit to rival the finest sakes or vodkas of the world. The Hwayo distillery only uses the finest organic rice and pure spring water drawn from 150 metres underground. Their low-temperature distillation and maturing processes have been handed down over a period of 700 years with little change, and Hwayo’s Soju 25 is praised for its pure, clean taste that is the result. Ingredients: water, rice, koji. 25% ABV. This product contains alcohol and is only available for purchase by over 18s. | 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. | Kimchi is the Korean national food that’s eaten alongside almost every meal. Korean soldiers take kimchi to war, the first Korean astronaut took a jar with her to space, and the Korean Prime Minister admitted when visiting the USA that he longed for kimchi more than his wife! This spicy cabbage based condiment is a cleansing accompaniment to most dishes. What is kimchi? Kimchi is a spicy, pungent condiment made from fermented vegetables. It’s a staple of Korean cuisine, and many families make their own. The origins of kimchi go right back to around 37BC – surviving Chinese records of the time indicate that the Korean people were already skilled in making pickled and fermented foods to make sure none of their harvest went to waste. The most common vegetables used to make kimchi are cabbage (particularly napa cabbage) and radishes – the large, white Asian varieties rather than the small red Western ones. These are finely sliced and layered with Korean sea salt, gochugaru – Korean red pepper powder – garlic, ginger, spring onions and anchovy sauce. This is the basic combination, but recipes vary in different parts of the country and also from household to household. Kimchi is a huge part of the Korean national identity. In fact, in 2015, the tradition of kimchi making was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. This identifies kimchi as an essential and integral part of Korean culture. How do I use kimchi? The easiest and most popular way to use kimchi is to simply serve it in its own dish alongside a main meal. Other common ways to use kimchi include stirring it through plain noodles or rice, or as a filling for Korean savoury pancakes or steamed buns. There are lots of recipes that use kimchi. Try our kimchi bokkeumbap – a fried rice dish with shiitake mushrooms, spring onions, kimchi and a fried egg. Chefs in the West have wholeheartedly embraced this spicy condiment, too. Kimchi burgers and kimchi hot dogs are wildly popular, and are a great way to introduce yourself to this Korean staple. Kimchi is traditionally made with fish sauce, but vegetarian kimchi made without it is now available here. If you prefer to make your own, try our kimchi making set with recipe card. Ingredients: Cabbage 80%, salt, chilli, sugar, garlic, carrot, spring onion, ginger, fish sauce (water, fish, salt), preservative E270. Contains fish. |
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