Nutritions 100 gr :
Ingredients:
Recommended for:
Energy: 0.0 KJ / 0.0 Kcal
Fat: 0.2 g
of which saturates: 0.0 g
Carbohydrates: 74.1 g
of which sugars: 0.0 g
Dietary Fibre: 74.1 g
Protein: 2.4 g
Salt: 0.3 g
Ingredients:
ALGAE Tengusa
Recommended for:
- Salad
- Thickener for sauces and soups
- as jelly
- Hot dishes
Eat cold with salad: Leave the edges to stand in water for 30 minutes, squeeze out the water, boil, mix into the food - binds the liquid
Gel preparation: 4 dl water with 10 g edges, boil until everything is dissolved, allow to cool slightly, add flavouring.
Fill into moulds and refrigerate
- Thickener for sauces and soups
- as jelly
- Hot dishes
Eat cold with salad: Leave the edges to stand in water for 30 minutes, squeeze out the water, boil, mix into the food - binds the liquid
Gel preparation: 4 dl water with 10 g edges, boil until everything is dissolved, allow to cool slightly, add flavouring.
Fill into moulds and refrigerate
Kanten / dried seaweed
1 Packung / 20 gr / JapanArt.Nr. 1564
An Lager 9
Kanten is known as a vegetarian gelatin alternative and is obtained from certain types of algae. It is used in the production of traditional Japanese confectionery such as yokan - dishes prepared with Kanten are generally firmer and less jiggly. As a gelling agent, kanten is odourless, tasteless and colourless.
Storage: Store in a cool, dry place
https://ryukoch.com/de/basics/japanische-algen/#6-kanten
Nutritions 100 gr :
Ingredients:
Recommended for:
Energy: 0.0 KJ / 0.0 Kcal
Fat: 0.2 g
of which saturates: 0.0 g
Carbohydrates: 74.1 g
of which sugars: 0.0 g
Dietary Fibre: 74.1 g
Protein: 2.4 g
Salt: 0.3 g
Ingredients:
ALGAE Tengusa
Recommended for:
- Salad
- Thickener for sauces and soups
- as jelly
- Hot dishes
Eat cold with salad: Leave the edges to stand in water for 30 minutes, squeeze out the water, boil, mix into the food - binds the liquid
Gel preparation: 4 dl water with 10 g edges, boil until everything is dissolved, allow to cool slightly, add flavouring.
Fill into moulds and refrigerate
- Thickener for sauces and soups
- as jelly
- Hot dishes
Eat cold with salad: Leave the edges to stand in water for 30 minutes, squeeze out the water, boil, mix into the food - binds the liquid
Gel preparation: 4 dl water with 10 g edges, boil until everything is dissolved, allow to cool slightly, add flavouring.
Fill into moulds and refrigerate
