Osmanthus fermented bean curd (currently ripening period is recommended to eat the end of September, taste better)


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  • 商品カテゴリー
  • Osmanthus fermented bean curd

    . Design / brand story.
    In addition to mountain feel deep affection outside the Hakka,
    In spring and autumn every household and fresh and always filled with rich fragrance,
    "After the front Lan Kwai 'interpretation of the rich texture of Hakka culture, the people voted in the sweet-scented osmanthus flower become Miaoli County.
    Diligent use of readily available and simple Hakka women osmanthus develop a variety of food,
    A nostalgic taste evoke memories of the past, full of love and emotion of the homeland,
    Osmanthus product desired by [something] to convey the simple and elegant mountain good temperament.

    . Product Description.
    ◎ The transformation of non-GM soybeans manufacturing, natural sunlight exposure.
    ◎ Ilan "rice meal" natural fermentation process does not add any chemical additives.
    ◎ texture dense, soft, thick fermented rice fragrant.
    ◎ unique sauce can be fried cabbage, steamed fish, mutton oven seasoning, sweet-scented osmanthus fragrance flavor.

    . Product specifications.
    Ingredients: soybeans (non-GM), rice, embryo rice, salt, sugar, sweet-scented osmanthus
    Product Specifications: Contents: 340g solid volume: 290g / bottle.
    Shelf life: Two years
    Date of manufacture: marked on the bottle (Year / Month / Day)
    Storage: put in the shade
    Notes: ➀ Use a clean utensil to dig. ➁ food products because of health factors to consider, in addition to defective products, but do not accept returns

    . Another mail such as invoices.
    Please fill orders postage

    . Invoice open manner.
    Duplex type invoice including tax
    Triplex invoice plus tax = total amount x0.05

    . Origin / manufacturing methods.
    Origin: Taiwan Miaoli, handmade.
  • 送料
    中国 (送料着払い)
    マカオ (送料着払い)
    香港 (送料着払い)


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    クレジットカード安心決済, PayPal, LINE Pay, Alipay
  • 返品・交換のお知らせ

Osmanthus fermented bean curd (currently ripening period is recommended to eat the end of September, taste better)

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