Yubeshi

It is very difficult to categorise this rare product because of its complexity and its many applications.

This little marvel has survived the centuries and its manufacturing secret has been handed down from generation to generation. .

The product is mainly made in families, in a completely traditional way. It is only known within a very small radius of 30 km from its place of manufacture. Yubeshi improves with age. The older it is, the more complex its flavours develop. When it comes to eating yubeshi, there's plenty of room for creativity: in small cubes as an accompaniment to salads, pasta or rice, in thin slices with goat's or sheep's cheese, foie gras...

In the world of chocolate, at the heart of a praline or a vine shoot... In Japan, in the Kyoto quarter of Gion, home to the geishas, yubeshi is often eaten in very thin slices during the tea ceremony.