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【米粒原燉醬油】- 御鼎興(手工柴燒,古法釀造)

【米粒原燉醬油】- 御鼎興(手工柴燒,古法釀造)

NT$350
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  • 晉發米店自取
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Description

"米粒醬油"的出現,是源自於六十年前阿公的味覺記憶,早期農村社會醬油膏的煮法,其實就像是煮粥一樣,只是將水換成醬油,而為了中和鹹味,還會加一些糖,只是早期為了美觀,最後會將白米濾掉,形成純粹的醬油膏。

不過,現代社會對於飲食,開始擁有了全食物的概念,所以御鼎興將白米留在了醬油之中,於是全台第一支有口感的醬油因應而生。白米,無重力似地,在醬油中懸浮,正是這樣笨的方法,也才吃得到這般溫柔的口感。

使用古老煮法。尋回古老配方。建構古老味覺
|一瓶吃得到溫柔的醬油|

  • 六十年後,第一支使用古法熬製而成的無添加醬油膏
  • 將米粒留在醬油之中,成為第一支有口感的醬油。


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