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

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

Product Description

Taro 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.
◎ Miaoli specialty mansion taro production, rich taro incense. Dense, soft.
◎ 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, fragrant taro flavor.

. Product specifications.
Ingredients: soybeans (non-GM), rice, embryo rice, salt, sugar, taro
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.

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