Yuzu Ponzu Konotori Vegan

Yuzu Ponzu is very popular condiment For Sashimi, Shabu Shabu, Tataki of Meat or Fish, Gyoza, Cold Somen, Tempera ...
The Ponzu is also excellent as a marinade or salad sauce.

The Katsuobushi and Kombu give the Ponzu sauce the same UMAMI flavor as the Dashi, while citrus juice and vinegar add acidity and soy sauce brings salt.

The word "ponzu"translates into"Pressed juice of acidic oranges"In Japanese. The word comes from the Dutch" Pons ", which means" punch ", and which has become paisu, a" mixed ingredient beverage ". Finally, the suffix" su "has been replaced by" zu ", which means" vinegar ".

This PONZU ARTISANAL Made by pressing yuzu and mixing with pure rice vinegar made from konotori rice and soy sauce of the hyogo prefecture and enhanced the flavor with natural dashi.

The Konotori rice is grown by filling in water, in winter or early season, using deep water management without the use of pesticides or chemical fertilizers. Konotori is the Japanese name of Eastern Stork, which has disappeared in Japan because of modern agricultural practices. In the rice fields, a variety of living beings and a healthy and delicious rice coexist.
This rice, says full of life, promotes the return of the stork in the wild.

Our perfect agreements: This Ponzu Vegan is very qualitative, very fresh, very fruity and will perfectly taste the Gyoza, season the tatakis of beef or salmon, the beef tartars or fish or Saint-Jacques, Poke Bowl, shell salads, crab flesh ...