Vegan Bannou tare sauce with Toyama long green onion

Toyama Prefecture is famous for its long green onions cultivation. When long green onions are harvested in winter, under the snow, their flavors are particularly concentrated.

Winter-harvested vegetables are known for their richness in free amino acids (547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine, glutamine...) and their sweet taste. Winter-harvested long green onions are called "Yuki-shita negi", which means "Japanese leek in the snow".

This multi-purpose sauce is ideal for seasoning meat or fish tataki (tuna, salmon), carpaccios and tartars (meat, shellfish, fish, seaweed), grilled fish and meat, raw vegetables, poke bowls, rice, pasta, potatoes and boiled vegetables.