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Country of origin
sea ​​bream
raw materials
Allergic substances contained in raw materials
Amount: 317 kcal
Protein: 3.3 g
Lipality: 0 g
Carbohydrate: 75.1 g
Salt equivalent: 0.0 g
※ This display value is a guide
Shipping method
Normal service (Sagawa Express)

※ It can not be bundled with frozen and fresh refrigerated flight
※ Please order after confirmation of "shipping day" and "scheduled delivery date" at the settlement step.
The storage period in the delivery company is eight days including the first delivery date.
Preservation method
Store in a cool place and store it in a cool place, and store it to the refrigerator after opening.
[How to use]
Since the skin and seeds are mixed as they are, please use Tamarind Water according to the following procedure and use it for cooking. Indian cuisine is essential for making "Sambal" and "Lassam", pickles, churche, and familiar sweet and sour sour sources "Tama Lindo sauce" (im resource / IMLI SAUCE). Since it is very sour, it is possible to make sweet and sour sweets together with sugar, and if used for Chanama Sarah curry, it adds a refreshing and rich sour. It is also used in Tomo Yam Kun, a Thai food "Tom Yam Kun", which is said to be the world's three major soup, and "Sinigan soup".
[How to make Tamarind Water]
1. Add about 80 cc to about 100 g of Tamarindbar and pick it 10 minutes to 15 minutes.
2. If it is soft, you will be carefully dying and dissolve extract in water.
3. Use the Saru, etc., please use the finished Tamarind Water for cooking.

Check Recipe Video

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