Rice vinegar condiment and Yuzu juice

Name: Rice vinegar condiment and Yuzu juice
Brand: TOBAYA SUTEN
SKU: NISTO18
Price: 15.40 EUR
Availability: InStock
Rating: 5 (1 reviews)

Ref : NISTO18

€15.40

Tax Included

€59.23 / L

Deliciously acidulated, savorily sweet ... Discover the real vinegar of Japanese rice married to the sweetness of the natural syrup of agave and the juice of yuzuThis small citrus fruit with very fresh and tart notes between green grapefruit and green tangerine.

This vinegar is also characterized by very light and very soft acidity.

Our perfect agreements : To begin with, there is the seasoning "classic", which accompanies your shells of crustaceans and your tartars of fish, walnuts of Saint Jacques or veal.
It will also perfectly accompany your salads of raw vegetables and deserves to be discovered to meet your fresh fruit salads.
More surprising, the rice vinegar at the Agave Tobaya Sten syrup raises cold milk, yogurts, white cheeses and other faisses. It is frankly surprising diluted in a flat or gas water, it becomes a delicious fruity and refreshing drink (1 vinegar measurement for 4 water or milk measurements).

Developed by Japanese masters in the pure respect of the tradition, the rice vinegar lends itself to all fantasies culinary. The very precious agave is only blooming once a century. Its syrup, very healthy, gives vinegar a very rich taste while remaining poor in calories (the glycemic index of this syrup is significantly lower than other syrups and honeys).

Data sheet

Origin: Fukui, Japan
Weight: 200 ml
900 ml net
Packaging: Glass bottle
Ingredients: rice vinegar (50%), natural agave syrup, yuzu juice (22%)
Storage: keep away from light and heat or refrigerate after opening to retain the freshness of its aroma
Nutritional values: Per 100 ml : energy 123 kcal (524 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 31g, of which sugars 28g ; protein < 0,5g ; salt < 0,01g.

TOBAYA SUTEN

Tobaya Suten, for more than 300 years, continues the tradition of Masters Japanese vinegar makers. Located in Fukui since 1710, the current president (twelfth generation) has evolved with the times and offers a wide range of vinegars and condiments which flavors never cease to appeal to the West.

The philosophy of the Nakano family is simple: vinegars and condiments must bring flavor to the food that is itself indispensable to human life.

The main role of vinegar is to put the taste of the dishes in value. It is never in the foreground but it is essential for some dishes. The importance of its secondary role is that it can bring the dish a touch of sparkle.

Fermentation can be reduced to a chemical theory, but every time Nakano San observes vinegar just after the astonishing process of fermentation, he can not help thinking that it is God's work: "all that we do it is put sake in steamed rice, we add a mother to vinegar and we wait until it is fermented. What happens in a pitcher can not be considered a simple chemical reaction. Just as water and air are gifts of nature, the fermentation of vinegar is also a work of nature. We only help this work. The sensational vinegar made in our jugs always makes me think that no man can do the same thing, even using the most cutting-edge technology. "