Sakura cherry wood smoked rice vinegar  Vinegar
  • Sakura cherry wood smoked rice vinegar  Vinegar

Sakura cherry wood smoked rice vinegar

Reference : NISHT10

Tax included

Hinode, specialists in making vinegar using traditional methods, have created a vinegar specially designed for marinating fish fillets.

To do this, he delicately smokes his red vinegar made from sake lees mixed with an alcohol vinegar with cherry wood shavings. The smoky flavours of this vinegar are soft and well-balanced. We recommend it for marinating mackerel, sardines and other oily fish.


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An easy recipe for 4 people:

Raise the fillets of a 300-400g mackerel. Trim the belly. Salt the fillets lightly on each side and leave to stand in the fridge for an hour. Rinse the fillets in cold water to remove the salt and remove the bones using a pair of fishbone tongs.

Dry the fillets, removing any moisture with kitchen roll. Place a 15 cm x 10 cm piece of rehydrated kombu seaweed at the bottom of the dish, then lay the 2 fillets flat next to each other and cover two-thirds of the dish with cherrywood smoked rice vinegar.

Cover with cling film. Leave to stand for 10 minutes, then turn the fillets over and leave to stand for a further 10 minutes. Remove from the container, drain, remove the skin and slice thinly for eating.

Hyogo, Japan
200 ml
Glass bottle
Rice vinegar, sakura cherry wood smoke
refrigerate after opening
Nutritional values
Per 100g: energy 20 kcal (87 kJ); fat less than 0.6g, of which saturated fatty acids less than 0.01g; carbohydrates less than 0.2g, of which sugars less than 0.1g; protein 0.6g; salt less than 0.01g.


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