The traditional taste of japan
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Réference : NISKFK11
Characteristic acidic notes of citric acid are pronounced and amino acids umami is abundant.
This condiment is entirely natural, without additives, coloring or preservatives.
Rich in acetic acid, it promotes the production of adenosine in the body, which is beneficial to blood pressure.
Our perfect pairings : this condiment can be enjoyed as a cold drink, cut with still or sparkling water (15 ml of vinegar for 180 ml of water), or even milk, and will be a must in cocktails.
It will also be perfect for fresh fruit salads.
In cooking, it will season raw vegetables, shellfish salads and other mixed salads.
KAKUIDA FUKUYAMA KUROZU
The origin of vinegar goes back to about 7,000 years ago and the birth of black vinegar dates back to the Edo period. It has been made for 200 years using a traditional process. Fukuyama-cho spring water, renowned for its properties and benefits to the body, is an integral part of the process of making black vinegar, which is made from brown rice and malted rice...
