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Through months of fermentation
zu Sushi und Sashimi
This kombu seaweed is used in Japan as a topping
Product Information Red Miso Paste
entschied er sich 2006
Kikkoman Ponzu 1 l Konserve Through months of fermentation1 l Description Kikkoman soy sauce Kikkoman soy sauces have a long tradition, going back to the 17th century. Forerunners of the current Kikkoman soy sauces were exported to Europe as early as the 18th century. Today, Kikkoman soy sauces are a classic among soy sauces and one of the best selling soy sauces in the world. In this case it is a dark soy sauce, called "Koikuchi" in Japanese. Koikuchi soy sauces have a strong taste. Use Fits perfectly to
