Best Before Date: 22-03-2018
Kato Sangyo Baked Wheat Gluten, 50 g
The perfect soup topping.
Add authentic texture and taste to miso and suimono soups, as well as noodles and hot pots, with these traditional Japanese wheat gluten pieces. Made out of pure wheat and wheat protein, these bite-size chunks are made to be added to liquid-y soups, within which they absorb the liquid, take on the flavour of the liquid, and add that essential texture.
ITEM ID: #4460