Telusuri menurut aplikasi produk
Miso, kecap, natto, asinan, dan olahan fermentasi.
11 bahan dalam tampilan ini.
Tradisional · Pangan fermentasi
Aspergillus Oryzae Ferment
麹 (Kōji) · INCI: Aspergillus / Rice Ferment Extract (for rice-substrate koji preparations)
Tradisional · Pangan fermentasi
Fermented Soybean Extract (Natto)
納豆エキス (Nattō ekisu) · INCI: Bacillus / Soybean Ferment Extract / Natto Gum
Pangan · Makanan fermentasi
Hatcho Miso
八丁味噌 (Hatchō miso)
Pangan · Bumbu fermentasi
Hon-Mirin
本みりん (Hon-mirin)
Tradisional · Bumbu fermentasi
Kioke-Aged Soy Sauce
木桶仕込み醤油 (Kioke jikomi shōyu)
Pangan · Bumbu
Mirin
みりん (Mirin) · INCI: Not applicable (food use)
Tradisional · Pangan fermentasi
Miso Extract
味噌エキス (Miso ekisu) · INCI: Soybean Seed Extract (for soybean-based fermentation preparations) / supplier-specific INCI
Pangan · Bumbu
Rice Vinegar
米酢 (Komezu) · INCI: Not applicable (food use)
Pangan · Makanan fermentasi
Salt-Pickled Cherry Leaf
桜葉塩漬 (Sakura-ha Shiozuke) · INCI: Not applicable (food use)
Tradisional · Pangan fermentasi
Shio Koji Extract
塩麹エキス (Shio-kōji ekisu) · INCI: Rice Ferment (preparation-specific)
Pangan · Bumbu
Wasabi Powder
山葵粉末 (Wasabi funmatsu) · INCI: Not applicable (food use)