Even meat lovers will be impressed by this flavorful plant-based sausage, handcrafted from chickpeas, fermented soybeans, and a secret blend of spices. Konjac and coconut oil provide an amazing texture, while the sausage casing is made from seaweed. Japan’s rich history of fermentation techniques, known for enhancing “umami” flavor in many dishes, plays a key role in the creation of Hakkō sausage. Drawing inspiration from these traditional methods and using cutting-edge sausage-making equipment from Europe, we have crafted a sausage that truly embodies the pursuit of deliciousness.
Ingredients: Chickpeas (USA), processed soy products (domestically produced), sunflower oil, coconut oil, potato starch, bamboo fiber, spices, salt, konjac, yeast extract, cane sugar, tomato concentrate / gelling agent (methylcellulose), sodium alginate (derived from seaweed), calcium hydroxide.