from €33.30
€33.30 / Kg
Nukamisodaki condiment for fish 500 ml
Ref : NISGOTO25
€21.50
Tax Included
The Nukamisodaki Is one of the local dishes in the Kokura region, in Fukuoka prefecture, where ingredients such as Taselgal fish are "cooked" with "Nuka-Doko".
The NUKA-MISO is prepared by pouring salted boiling water over rice sound, kneading it until the consistency of the miso, then leaving it ferment. It is also used as a fermentation bed for the preparation of the "NUKA-DUKE" (Japanese marinated vegetables).
The fermentation bed is also called "Nuka-Doko" (rice sound bed) or "Nuka-miso". In ancient Japan, each family had its own "Nuka-Duke" and "Nuka-miso" homemade.
This custom continues today, especially in the Kokura region. Their peculiarity lies in their spicy taste from ingredients such as red pepper and Japanese green Sansho.
Sardines and fresh mackerel are carefully prepared, then added to a "Nuka-Miso" aged and simmering. The "NUKA-MISO" is fragrant with spices transmitted from generation to generation in each family, which gives the dish a complex and deep flavor.
NUKA-MISO DAKI NO MOTO is the condiment that can easily cook the "Nuka-Miso Daki"!
How to use sardines and mackerel quantity used:
1 bottle of this product for 4 portions of blue fish (8 sardines or 2 mackerel) 1. Soak fish in water and saké for 10 minutes.
2. In a saucepan, dissolve this product in water in a ratio of 2: 1 and bring to a boil.
3. Remove the head and bowels from the fish, wash and dry, cut into pieces, add them to the preparation
4. Cover with a lid with vapor hole and simmer over low heat for 10 minutes.
5. Remove the lid and let it simmer another 5 minutes, stirring the broth to prevent it from burning.
NISGOTO25
Data sheet
- Origin
- Fukuoka, Japan
- Capacity
- 0.50 ml net
- Weight
- 0.615 kg net
- Packaging
- glass bottle
- Ingredients
- soy sauce (soy, wheat, salt), sugar, rice sound, mirin, saké, ginger, starch syrup, salt, Sansho, red pepper
- Storage
- To keep in the refrigerator after opening
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The Nukamisodaki Is one of the local dishes in the Kokura region, in Fukuoka prefecture, where ingredients such as Taselgal fish are "cooked" with "Nuka-Doko".
The NUKA-MISO is prepared by pouring salted boiling water over rice sound, kneading it until the consistency of the miso, then leaving it ferment. It is also used as a fermentation bed for the preparation of the "NUKA-DUKE" (Japanese marinated vegetables).
The fermentation bed is also called "Nuka-Doko" (rice sound bed) or "Nuka-miso". In ancient Japan, each family had its own "Nuka-Duke" and "Nuka-miso" homemade.
This custom continues today, especially in the Kokura region. Their peculiarity lies in their spicy taste from ingredients such as red pepper and Japanese green Sansho.
Sardines and fresh mackerel are carefully prepared, then added to a "Nuka-Miso" aged and simmering. The "NUKA-MISO" is fragrant with spices transmitted from generation to generation in each family, which gives the dish a complex and deep flavor.
NUKA-MISO DAKI NO MOTO is the condiment that can easily cook the "Nuka-Miso Daki"!
How to use sardines and mackerel quantity used:
1 bottle of this product for 4 portions of blue fish (8 sardines or 2 mackerel) 1. Soak fish in water and saké for 10 minutes.
2. In a saucepan, dissolve this product in water in a ratio of 2: 1 and bring to a boil.
3. Remove the head and bowels from the fish, wash and dry, cut into pieces, add them to the preparation
4. Cover with a lid with vapor hole and simmer over low heat for 10 minutes.
5. Remove the lid and let it simmer another 5 minutes, stirring the broth to prevent it from burning.
Nukamisodaki condiment for fish 500 ml
€21.50
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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