![]() ![]() Storage: Keep in cool and dry place, avoid direct sunlight and high temperature., Best Before End: See inkjet on packet. Ingredients: Wheat flour (35.2%), seaweed (25%), modified tapioca starch (23.6%), palm oil, egg white powder, salt, sugar, hydrolysed soy protein, white pepper powder, garlic powder, flavour enhancers E627, E631 Super Crisp-all flavours are best served as snack with your favourite drink. Seaweed is grilled in the suitable temperature to maintain its quality as well as the nutrient it is then coat with our unique (Hot Chilli Squid/Kimchi/Classic) sauce ensuring the greatest smell and taste. Add Kakiage ingredients to the bowl and mix gently to coat the vegetable with the batter, trying not to lose powdery lumps of flour. Add flour to the bowl and gently mix by drawing the number 8 several times leaving powdery lumps of flour. So, you can always trust the quality and enjoy the great taste of this special product! Add the egg and cold water to a large bowl and mix well to make egg water. The restaurant first opened in 1921 and has been serving high quality dishes for nearly 100 years. ![]() Yotaro Honten is a popular Michelin star restaurant in Osaka. Tao Kae Noi Tempura Seaweed is one of our most well known products. photo by celinehon / embedded from Instagram. The batter is a simple mixture of flour, egg and water. This is a quick recipe that's best when fried as soon as the batter is mixed and then eaten right away. Tempura is an ancient Japanese dish most commonly made with seafood or vegetables coated in a light and crispy deep fried batter. It's served at Japanese restaurants worldwide, but it's also fun and easy to make from scratch at home. Our processes ensure the highest standards of hygiene and freshness, whilst preserving the crispiness and natural taste of the product. Hi Tempura Crispy Seaweed with Tempura Batter Coating. Tempura is a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and fried to perfection. ![]() We select high quality, fresh seaweed and the best wheat flour to create our special recipe. Japanese chefs would spend years mastering the technique of tempura frying. Tao Kae Noi Tempura Seaweed is one of our most well known products. When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you’re going to have some really good meal. The product is made in Thailand and is often served as a crispy, salty, and flavourful snack. Hi Tempura Crispy Seaweed with Tempura Batter Coating. Thai Hi-Tempura Seaweed (original) (40 g) by Tao Kae Noi ![]()
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