Ikura chan vegan jelly pearls
Ref : NISETH3
€9.00
Tax Included
Petitel gelled pearls or “mizutamago” are a new culinary technique called spherification. In its original form, spherification was invented by Ferran Adria, chef of the former Spanish restaurant “El Bulli”.
Petitel or Mizutamago is an advanced version of spherification culinary technique that can be used easily by anyone, and consists of coating gelatin beads with a liquid. This technique is very easy to use, simply soaking in a flavored or colored water-soluble liquid for around 24 hours.
Ikura-chan gel pearls are ready to use.
They are recommended for people in good health and those who follow dietary policies such as veganism and religion, for those who are health-conscious and for those who are very concerned about preserving the environment.
In Japan, they are also recommended for people suffering from allergies, gout or other illnesses, or for pregnant women. Ikura-chan gelled pearls can be used as a substitute for salmon roe in dishes that use salmon roe, such as sushi and rice dumplings.
They are suitable for creating menus for people who need to take dietary diversity into account, such as vegans and allergy sufferers, and in situations where it is difficult to provide perishable foods.
They are also an option for marine and ecosystem conservation activities during the salmon's off-season. These gelled pearls are a plant-based food that promotes dietary diversity. Not only do they contain no ingredients of animal origin, they are also cholesterol- and purine-free.
They are also a daily source of omega-3 fatty acids (suggested to be effective in preventing lifestyle habits and inhibiting fat accumulation in the body). These ikura-chan gelled pearls are developed with the health of the people who consume them in mind, as they do not use ingredients that are among the 28 allergens listed in Japan.
Instructions for use
・Take out of the bag into a colander, drain, transfer to a container and enjoy, mixing with the included linseed oil.
・Not freezer-proof. (It cannot be frozen), it can be heat-resistant below 100℃.
NISETH3
Data sheet
- Weight
- 75 g
- Packaging
- bag
- Ingredients
- water, kombu dashi, nori extract, salt, sugar, linseed oil, gelling agent (E327, E401), thickener (E417, E466, E412, E414, E440(i)), beta carotene and E129 colorant, grapefruit seed extract
- Storage
- Store at room temperature, avoiding high temperatures, humidity and direct sunlight.
- Precaution
- After opening, keep refrigerated and use as soon as possible.
recommended storage temperature for unopened packs is 25°C or less. - Nutritional values
- Per 100 g : energy 50 kcal (205 kJ) ; fat 3,8g, of which saturates less than 0,5g ; carbohydrate 3,1g, of which sugars 1,4g ; dietary fiber 1,5g; protein less than 0,5g ; salt 2,4g.
Related Products
Petitel gelled pearls or “mizutamago” are a new culinary technique called spherification. In its original form, spherification was invented by Ferran Adria, chef of the former Spanish restaurant “El Bulli”.
Petitel or Mizutamago is an advanced version of spherification culinary technique that can be used easily by anyone, and consists of coating gelatin beads with a liquid. This technique is very easy to use, simply soaking in a flavored or colored water-soluble liquid for around 24 hours.
Ikura-chan gel pearls are ready to use.
Ikura chan vegan jelly pearls
€9.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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