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Cocina Nikkei box is a package with some key ingredients from Katinka Lansink Dodero's new cookbook. It is possible to buy the package with or without the cookbook "Cocina Nikkei.
The Cocina Nikkei box consists of:
- The 'Cocina Nikkei' cookbook by Katinka Lansink Dodero (optional)
- Magic Miso Mayo - 200ml
- Nikkei Togarashi spices - 30g
- Chili pepper mix pack - 4 different peppers, to add extra spice to dishes. The varieties will be added according to availability.
Nikkei cuisine combines colorful Peruvian cuisine with sophisticated Japanese cuisine. The cookbook is full of travel stories and surprising fusion dishes. It includes recipes for making ceviches, tapioca with scallops, tiradito, maki acevichado, pulpo al olivo, salsas and, of course, pisco sour. All recipes are easy to prepare with readily available ingredients. Result: a beautiful cookbook full of delicious fusion recipes and atmospheric stories, with a thorough examination of a cuisine that until recently was undiscovered in the Netherlands.
With this package, you can get started right away to easily prepare the delicious dishes from the book at home. For example, make deep-fried oyster mushroom in Nikkei flour with the Nikkei Togarashi, Nigiri with Magic Mayo or spice up various dishes with a chili pepper.
From € 11,47
Cocina Nikkei box is a package with some key ingredients from Katinka Lansink Dodero's new cookbook. It is possible to buy the package with or without the cookbook "Cocina Nikkei.
The Cocina Nikkei box consists of:
- The 'Cocina Nikkei' cookbook by Katinka Lansink Dodero (optional)
- Magic Miso Mayo - 200ml
- Nikkei Togarashi spices - 30g
- Chili pepper mix pack - 4 different peppers, to add extra spice to dishes. The varieties will be added according to availability.
Nikkei cuisine combines colorful Peruvian cuisine with sophisticated Japanese cuisine. The cookbook is full of travel stories and surprising fusion dishes. It includes recipes for making ceviches, tapioca with scallops, tiradito, maki acevichado, pulpo al olivo, salsas and, of course, pisco sour. All recipes are easy to prepare with readily available ingredients. Result: a beautiful cookbook full of delicious fusion recipes and atmospheric stories, with a thorough examination of a cuisine that until recently was undiscovered in the Netherlands.
With this package, you can get started right away to easily prepare the delicious dishes from the book at home. For example, make deep-fried oyster mushroom in Nikkei flour with the Nikkei Togarashi, Nigiri with Magic Mayo or spice up various dishes with a chili pepper.
- Keep the Magic Miso Mayo cool, dark and dry. For example, in the basement or a cool pantry. After opening, store in the refrigerator. See THT date on jar label. After opening shelf life limited. We recommend 4 weeks, but can be longer if it still looks, smells and tastes good.
- Store Nikkei Togarashi herbs in the provided jar in a spice drawer or pantry. See packaging for THT date. After the THT date, the quality of the product may deteriorate, but it usually still tastes good. Look, smell and taste after the date to see if it is still tasty.
- Store fresh chilies in the refrigerator or a cool dark place in a pantry, basement cupboard, shed, etc. Ideal temperature is between 10°C and 13°C, that's when the peppers stay good the longest, about 7 to 14 days. It is also possible to freeze the peppers. Click here for more information on freezing peppers or other ways to keep them for a long time.
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- Keep the Magic Miso Mayo cool, dark and dry. For example, in the basement or a cool pantry. After opening, store in the refrigerator. See THT date on jar label. After opening shelf life limited. We recommend 4 weeks, but can be longer if it still looks, smells and tastes good.
- Store Nikkei Togarashi herbs in the provided jar in a spice drawer or pantry. See packaging for THT date. After the THT date, the quality of the product may deteriorate, but it usually still tastes good. Look, smell and taste after the date to see if it is still tasty.
- Store fresh chilies in the refrigerator or a cool dark place in a pantry, basement cupboard, shed, etc. Ideal temperature is between 10°C and 13°C, that's when the peppers stay good the longest, about 7 to 14 days. It is also possible to freeze the peppers. Click here for more information on freezing peppers or other ways to keep them for a long time.
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