Japanese Minced Soy Meat
100%made in japan,high protein,cholesterol-free.fiber-rich,suitable to minced meat
how to cook
1.soak in hot water for about 5 minutes, and it will expand to roughly three times its volume.
2.Squeeze out excess moisture using a sieve or similar tool(queezing it firmly improves the flavor penetration and gives it a texture similar to meat)
3.It can be used as a substitute for minced meat in Japanese, Western, and Chinese cuisine.
<Nutrition Fact per 100g (dry) >
can buy wholesale price! Feel free to ask us.