Clam Bouillon Powder
一振りで海が広がる！台湾熱炒の味を支えるアサリの旨味パウダー
Description
Fresh clam umami extract combined with salt and amino acids into granules (powder). Just adding it to dishes imparts intense seafood richness and depth as Taiwan's secret flavor.
Classification: For Adults,Powder Seasoning,Seafood Umami Booster
Shops selling Clam Bouillon Powder
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Salt
- Clam extract powder
- Maltodextrin
- Amino acids
- etc.
Instructions
- [Usage Secret]
- [Absolute Ace of Seafood Fried Rice] When making fried rice with shrimp or imitation crab, add
- tbsp of this instead of salt. Warps it to a high-end seafood restaurant taste, as if every grain absorbed clam soup.
- [Veg Stir-fry (Chao Qingcai)] A dash when frying loofah (Sigua) or cabbage adds only 'elegant depth' without fishy odor (tastes like the famous dish Geli Sigua).
- [Hot Pot Soup] Just dissolving in hot water completes a supreme clam-dashi hot pot soup base.
Learn more Substitutes, pairings, tips
Key spices
Rich ocean aroma and intense umami of clams
Substitutes at Japanese supermarkets
Scallop bouillon powder (different from clam, but seafood richness sub)
Pairing
Seafood fried rice, Loofah stir-fry, Seafood hot pot
Trivia
[For Adults] 'Chicken bouillon' is mainstream in Japan, but Taiwanese super condiment aisles are lined with 'Clam', 'Scallop', and 'Shiitake' granule dashi. Shows how much Taiwanese value 'elegant seafood umami'. Just having this turns your home kitchen into a Taiwanese seafood tavern (Re Chao).
Eating tips & etiquette
[Unique Eating] When making omelets (like Caipu Dan), dissolving a little of this powder into the egg liquid creates a supreme seafood omelet oozing clam dashi the moment you bite!
Allergen
Seafood (Clams)