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      Yuzu Sansho condiment
      Yuzu Sansho condiment

      Yuzu Sansho condiment

      Ref : NISHT5

      €8.30
      Tax Included

      Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.

      Quantity :
      In Stock

      Few know but the sansho belongs to the family of rutaceous; therefore, it is a citrus. Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher. The notes of verbena and lemon grass are present and the association with yuzu brings a nice balance.

      Our perfect combination : yuzu sansho is a condiment matching perfectly for seasoning marinades, sauces or can be enjoyed straight with grilled or poached or smoked fishes, white or red grilled meat, seafood, salads, raw fish, fish, beef or veal tartar…

      NISHT5

      Data sheet

      Origin
      Hyogo, Japan
      Weight
      90 g net
      Packaging
      Doy-pack pouch
      Ingredients
      yuzu peel (40%), sansho asakura (20%), salt, water, vinegar
      Storage
      keep refrigerated as soon as received
      Nutritional values
      Per 100 g : energy 39 kcal (165 kJ) ; fat 0,4g, of which saturates 0,16g ; carbohydrate 7,8g, of which sugars 2,5g ; protein 0,9g ; salt 18,5g.
      HINODE HOLDINGSHINODE HOLDINGS

      Les ateliers Hinode Tsusho essaient de maintenir de bonnes relations avec les populations locales en leur fournissant des plats en utilisant leurs produits. Leur vinaigre le plus particulier est le vinaigre rouge Akasu, vinaigre riche à base de lies de saké vieillies. Lorsqu'ils fabriquent l'Akasu, ils conservent le vinaigre dans un stockage naturel et le fermentent. Ce procédé est très traditionnel et utilisé depuis longtemps au Japon. Le vieillissement dure d’abord 3 ans puis le vinaigre est filtré. Une fermentation de 3 mois suit. Ceci procure au vinaigre une douce acidité, une riche saveur et une richesse profonde.

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