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List of products by brand Momoya
There are 4 products.
Momoya Ninniku Miso
105g
"Eatable miso" made by blending 3 types of miso (dry rice miso, white sweet rice miso, Korean kochujan) and adding seasonings such as chopped garlic, sugar, starch syrup, and mirin. is. By blending each characteristic miso, we have created a deep taste with a good balance of umami, sweetness, saltiness, and spiciness.
"Eatable miso" made by blending 3 types of miso (dry rice miso, white sweet rice miso, Korean kochujan) and adding seasonings such as chopped garlic, sugar, starch syrup, and mirin. is. By blending each characteristic miso, we have created a deep taste with a good balance of umami, sweetness, saltiness, and spiciness.
$7.82
Momoya Gohan Desuyo Laver in Sweetened Soy Sauce
105g
Called synonymous with Nori Tsukudani, it is widely loved by children and the elderly.In order to make the best use of the shape of the leaves of sea lettuce, we adopted the "Asa-cooking method" and finished it in a shorter time than "Edo Murasaki". It is a bonito and scallop tsukudani with a rich flavor of seaweed in a trolley texture.The glue is domestically produced (mainly harvested around Ise Bay). We have a factory in Matsusaka City, Mie Prefecture that specializes in the processing of raw materials for seaweed, and we take a thorough foreign matter removal process.
Called synonymous with Nori Tsukudani, it is widely loved by children and the elderly.In order to make the best use of the shape of the leaves of sea lettuce, we adopted the "Asa-cooking method" and finished it in a shorter time than "Edo Murasaki". It is a bonito and scallop tsukudani with a rich flavor of seaweed in a trolley texture.The glue is domestically produced (mainly harvested around Ise Bay). We have a factory in Matsusaka City, Mie Prefecture that specializes in the processing of raw materials for seaweed, and we take a thorough foreign matter removal process.
$9.99
Momoya Gohan Desuyo with Shiitake Mushroom
180g
Shiitake mushrooms have long been known for their deliciousness as tsukudani such as "shiitake mushroom boiled in horse" and "shiitake kelp".We added plenty of shiitake mushrooms to the familiar "rice!" To enhance the mellow taste.The glue uses domestically produced blue glue (mainly harvested around Ise Bay).In order to make the best use of the shape of the leaves of sea lettuce, we adopted the "Asa-cooking method" and finished it in a shorter time than "Edo Murasaki".You can also enjoy the unique texture of shiitake mushrooms.
Shiitake mushrooms have long been known for their deliciousness as tsukudani such as "shiitake mushroom boiled in horse" and "shiitake kelp".We added plenty of shiitake mushrooms to the familiar "rice!" To enhance the mellow taste.The glue uses domestically produced blue glue (mainly harvested around Ise Bay).In order to make the best use of the shape of the leaves of sea lettuce, we adopted the "Asa-cooking method" and finished it in a shorter time than "Edo Murasaki".You can also enjoy the unique texture of shiitake mushrooms.
$9.99
Momoya Ajitsuki Zasai
100g
You can easily use "Sichuan Sesame", which adheres to the original method of making Sesame (air-dried, jar-stuffed with more than 10 kinds of spices for about a year), as a side dish or appetizer for rice, or as a cooking ingredient. So, I seasoned it with sesame oil and soy sauce.The raw material for the mustard greens is bok choy, which is a kind of mustard greens called tachetsai.This green vegetable head is air-dried to bring out its unique texture and umami, and then salted and lactic acid fermented. Next, sprinkle on more than 10 kinds of spices that are also used in Chinese herbs, stuff them in jars without any gaps, and ferment and age them for about 1 year.The origin of the name "Zha cai" comes from this jar filling process.
You can easily use "Sichuan Sesame", which adheres to the original method of making Sesame (air-dried, jar-stuffed with more than 10 kinds of spices for about a year), as a side dish or appetizer for rice, or as a cooking ingredient. So, I seasoned it with sesame oil and soy sauce.The raw material for the mustard greens is bok choy, which is a kind of mustard greens called tachetsai.This green vegetable head is air-dried to bring out its unique texture and umami, and then salted and lactic acid fermented. Next, sprinkle on more than 10 kinds of spices that are also used in Chinese herbs, stuff them in jars without any gaps, and ferment and age them for about 1 year.The origin of the name "Zha cai" comes from this jar filling process.
$9.99