Offer List (Total 10 Offers)
Udon noodles have almost no fat and are an excellent source of carbohydrates, while the accompanying soup or thin sauce and condiments offer an array of subtle flavors and healthy ...
Last Updated: 2009-04-09
Rice stick is made from pure rice flour and water. It is a common ingredient in Chinese cooking. Rice stick is made from either white or brown rice,
And comes both round and ...
Last Updated: 2009-04-09
Years ago, the jelly making skills spread to Japan and has been greatly developed. Jelly begins to be one of the popular foods throughout the world. Jelly is made from beans. ...
Last Updated: 2009-04-09
Rice vermicelli is the thin, round in section and transparent noodle popular in South-East Asia. It is made from rice or starch made from rice, corn, sweet potato, yam, and ...
Last Updated: 2009-04-09
The Wakame seaweed has surprisingly high nutrition and medicine value; Because it is dense with vitamins, minerals, and protein, yet low in calories.
The vitamin should be ...
Last Updated: 2009-04-09
Wasabi Powder
The wasabi powder is commonly used in Japanese home cooking, which is made mainly from western horseradish powder and mustard powder. Also in most restaurants ...
Last Updated: 2009-04-09
The basic types of soy sauce are either fermented or non-fermented.
Fermented&Brewaged soy sauce:
All of our products are fermented from nature soybeans without preservatives, ...
Last Updated: 2009-04-09
The Wakame seaweed has surprisingly high nutrition and medicine value; Because it is dense with vitamins, minerals, and protein, yet low in calories.
The vitamin should be ...
Last Updated: 2009-04-09
Syrup is a good source of iron, potassium, magnesium and phosphorous, but alsocontains vitamins B2, B5, B6, niacin, plus calcium equal to that in milk. With no fat or cholesterol, ...
Last Updated: 2009-04-09
Wasabi Powder
The wasabi powder is commonly used in Japanese home cooking, which is made mainly from western horseradish powder and mustard powder. Also in most restaurants ...
Last Updated: 2009-04-09
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