Soy sauce is obtained with the fermentation of wheat and soy.
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Soy sauce is obtained with the fermentation of wheat and soy. After a few days soybean and wheat seeds, attacked by the mold (shoyu koji phase) are added with water and salt to give way to the actual fermentation that will result a solution called moromas.
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The new product was thought for consumers attentive to their diet.
To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy
TheRiceRoyal Mongkut idealforthesushiis the Japanese variety to small grain
Riso Principe Arborio is particularly suitable for creamy risotto, dry rice and mantle.
Its name means “regina di fragranza” and is cultivated in the best lands of India and Pakistan.
Save soy sauce can be added to salads, meat dishes, fish etc.
Riso Principe Arborio is particularly suitable for creamy risotto, dry rice and mantle.
The new product was thought for consumers attentive to their diet.
Nerone rice has large grains of black color, it always keeps to the tooth and perfectly matches recipes based on fish.
