YAMASAN KYOTO UJI Japanese Nori Tsukudani Simmered Seaweed Paste, Umami and Sweet, Vegan, Low Fat, Versatile Condiment for Topping Rice and Various Dishes, Made in Japan (165G)

YAMASAN KYOTO UJI Japanese Nori Tsukudani Simmered Seaweed Paste, Umami and Sweet, Vegan, Low Fat, Versatile Condiment for Topping Rice and Various Dishes, Made in Japan (165G)

Brand: YAMASAN KYOTO UJI
3.6
A$20.30
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  • 【Traditional Japanese condiment】 Nori tsukudani is a traditional Japanese condiment made by boiling seaweed in soy sauce, raw sugar, mirin, etc. The soft, smooth paste has a rich umami and sweet flavor and is delicious eaten as is or as a seasoning for a variety of dishes.
  • 【Rich umami】 Nori(seaweed) contains glutamic acid, inosinic acid, and guanylic acid, the elements of “umami”, which is the fifth basic taste. Nori is the only natural ingredient that contains these three flavor components, and this is what gives nori its rich umami taste. This product uses a type of seaweed called Hitoegusa (Sea lettuce), which does not lose its flavor and umami even when heated.
  • 【Carefully crafted】 This condiment uses high-grade sea lettuce seaweed from Mie Prefecture, Japan. The seaweed is cooked slowly without being cut into pieces to preserve its aroma and flavor. The paste is smooth and easy to eat.
  • 【Handy】 The tube container makes it easy to use, even with one hand. Vegan and preservative-free.
  • 【Versatile】 Nori Tsukudani is not only a good topping for rice, but also goes well with a variety of dishes such as pasta, udon, risotto, tofu, natto, salad, and pizza. We also recommend using it as a dipping sauce with mayonnaise or olive oil. It is also delicious when mixed with wasabi. If you can believe it, it also goes well with cheese.

Product Description

We use high-grade sea lettuce from Mie Prefecture, Japan. To preserve its flavor, the seaweed is simmered slowly without excessive cutting. Enjoy the umami and nutrients of the seaweed in your daily dishes.

What is Nori Tsukudani?

Nori Tsukudani is a traditional Japanese condiment made by cooking seaweed with soy sauce and other ingredients to bring out its umami flavor.

It is an indispensable soul food on the Japanese dining table, and a versatile condiment that goes well not only with Japanese cuisine but also with olive oil and cheese.

This is delicious as a rice topping and can also be used in a variety of dishes to create flavorful and delicious dishes.

Unique Umami Flavor

Nori is the only natural food that contains the three key umami ingredients glutamic acid, inosinic acid, and guanylic acid.

Soft and Smooth Texture

The seaweed is cooked almost entirely without being cut, allowing you to enjoy the authentic aroma and flavor of the seaweed.

Easy For Use

The tube container is convenient and can be used with one hand without the need for a spoon. Can easily be stored in small spaces.

Versatile

It can be used in a variety of dishes, including pasta, udon, salads, sandwiches, etc. It is also recommended as a dipping sauce.

Flavorful recipes for seaweed paste

  1. Recipe1

    Chicken Meatballs with Simmered Seaweed Paste


    Ingredients (2servings) [A]200g Minced Chicken／1/3 stalk Green Onion／15g Ginger／1 1/2 tbsp Seaweed Paste／1tbsp Cooking Sake／1tbsp Potato Starch

    [B]1tbsp Cooking Sake／2tbsp Mirin (Cooking Sake)／1tbsp Soy Sauce／1tbsp Vegetable Oil

    1. Finely chop the green onions and ginger. 2. Mix [A] in a bowl, divide into 8 equal portions, and shape into a ball. 3. Cook over medium heat until golden brown. 4. Turn it over, cover and steam for 5 minutes. Add [B] and cook over medium heat, mixing well.

  2. Recipe2

    Takikomi Gohan(Japanese mixed rice)


    Ingredients (3servings) 3cup Rice／160g Salted Salmon／85g Corn／3tbsp Seaweed Paste

    1. After rinsing the rice, soak it in water for about 15 minutes, then drain it in a colander and leave it for about 15 minutes to allow it to absorb the water. *It depends on the specifications of your rice cooker. 2. Put rice, seaweed paste and 600-650ml of water into the rice cooker pot, mix, and flatten the rice. Place the corn and drained salted salmon on top and cook. 3. When cooked, mix everything together.

  3. Recipe3

    Vegetable and Simmered Seaweed Paste


    Ingredients (2servings) [A] 1tbsp Seaweed Paste／15mL Olive Oil ／Salt as needed／Pepper as needed

    30g Paprika／25g Carrot／40g Cucumber／30g Corn

    Finely chop the vegetables except corn and mix with [A].

    *Heat before serving and pout it over meat or white fish. It Not suitable for meal prep, as the vegetables release water, diluting the flavor over time. Corn to top.

  4. Recipe4

    Cream Pasta with Simmered Seaweed Paste


    Ingredients (2servings) 200g Spaghetti／40g Shiitake Mushroom／400mL Milk／3tbsp Seaweed Paste／25g Butter／Green Onion as needed

    1. Cut the shiitake mushrooms into roughly 5 mm wide pieces. Cut the green onions into small pieces. 2. Heat butter in a frying pan over low heat and fry the shiitake mushrooms. Once soft, add the milk and seaweed paste, mix well, and simmer until reduced to 1/3 to make the sauce.

    3. Serve the boiled spaghetti in a bowl, pour the sauce over it, and top with green onions.

  5. Recipe5

    Avocado dip with Simmered Seaweed Paste


    Ingredients (2servings) 1 Avocado／1tbsp Seaweed Paste／Pepper as needed／Lemon Juice as needed

    1. Cut the avocado in half, remove the pit, peel and mash with a spoon 2. Mix all the ingredients together and it's ready!

    *We recommended to eat it with bread or tortilla chips.

  6. Recipe6

    Risotto with Simmered Seaweed Paste


    Ingredients (1serving) 150g Rice／150mL Milk／1/2tbsp Seaweed Paste／1tsp consommé powder／20g grated cheese／Black Pepper As needed／Parsley As needed

    1. Put the milk in a frying pan and heat it. 2. When warm, add rice. 3. Add the seaweed paste, consommé powder, and grated cheese and heat until thickened. 4. Enjoy with pepper and parsley to taste.

  • Country of origin: Japan
  • Package Dimensions: 15.9 x 9.1 x 2.2 cm; 165 Grams
  • Manufacturer: YAMASAN KYOTO UJI
A$20.30
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Availability:
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