Tekka is an iron-rich, savory, moist yet crumbly blend that is delicious sprinkled on grains, noodles, and vegetables. Mitoku Tekka is made by sautéing minced burdock root, carrot, and lotus root in unrefined sesame oil, then adding Hatcho (soybean) miso and cooking the mixture over a low heat for 5-7 hours until crumbly and somewhat dry. Minced ginger is added to the end of cooking. Tekka should be used sparingly, since it is concentrated and strong.
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