Yamaki ice temperature aged and bonito thickening 1kg
DESCRIPTION
The umami and aroma finished with the ice temperature aging method & far -infrared processing method. It is made by an ice temperature aging method that is more delicious while keeping freshness in the temperature zone (ice temperature zone) just before the bonito freezes. This product has 1.5 times the inosinic acid, which is a guideline (umami ingredient) of the taste of the bonito compared to the normal product. A 1kg commercial and bonito thickening section that can be used exclusively.
