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

Sakura cherry wood smoked rice vinegar sweet condiment

Reference : NISHT11

Tax included

Hinode, an artisan who specialises in making vinegar using traditional methods, has created a condiment specially designed for marinating or enjoying fish fillets, seaweed salads, cuttlefish or langoustine tartars...

To do this, he gently smokes his vinegar with cherry wood shavings until he achieves soft, balanced flavours. We recommend it for marinating mackerel, sardines and other oily fish. Scallops will love it, as will salads of shelled cockles, buttered razor shells, tartars of raw salmon, cuttlefish or sea bream, beef, veal or fish carpaccios...


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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
best before :
200 ml
Glass bottle
sugar, oligosaccharide, water, 35% rice vinegar, salt, kombu extract, sakura cherry wood smoke
refrigerate after opening
Nutritional values
Per 100g: energy 205 kcal (872 kJ); fat less than 0.6g, of which saturated fatty acids less than 0.01g; carbohydrates 55.49g, of which sugars 55.48g; protein less than 0.5g; salt 3.49g.


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