PAPRIKAFARVE E160C

which has a very low protein content and is made for baking chiffon cake

Japanese short rice of the best quality produced in Niigata Prefecture on the western side of the northern part of Honshu Island in Japan

or as a spice added during the frying of the meat

You can make it in all sorts of versions

Shio-konbu - tørret tang med salt - 47 gr ゴマ PAPRIKAFARVE E160CShio konbu has a wealth of uses as a spice in Japanese cooking. It can be sprinkled on top of rice, put in onigiri, mixed in ochazuke (spice mixture for rice), used as a spice for pickling, eaten on fried meat, pasta dishes, and much more. Country of origin: Japan