Rice vinegar with Sakura cherry blossom
Réference : NISTO15-16-D
Réference : NISTO15-16-D
Elaborated by Japanese Master Craftsmen with respect due to traditions, it can be used for all culinary adventures ! The cherry blossom is hand picked in April, exclusively in Japan and then placed in rice vinegar for 6 months to diffuse its delicate perfume. Then the vinegar is filtered and the blossom pressed to diffuse all the strength of their aroma.
Our perfect combination : grated raw vegetables, shell fish salads and fish tartars, Saint-Jacques scallops... or veal. You can also use it for oysters, to deglaze offal, season red fruit salads…Reduced, it expresses all its perfume and is perfect with meat and fish.
Tobaya Suten, nature & tradition. Tobaya is a small long standing vinegar manufacturer which was established in 1710.