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Narazuke Kohaku-Zuke PREMIUM Melon White AWA Uzushio, 80g
Ref : NISNARAZ1
€6.85
Tax Included
€85.63 / Kg
The Narazuke (奈良 漬) are traditional Japanese fermented vegetables with a history dating back to 1300 years.
They would have been developed, originally, in Nara. The white melon was introduced in Japan from India. He followed the Silk Road to China, then to Japan, at the same time as the introduction of Buddhism in Japan.
A little over 1300 years ago, the origin of the Narazuke dates back to about 710. It is said that the Narazuke was a refined dish for the aristocrats of the time. During Edo (1603-1867), a Nara-based Chinese medicine practitioner began selling marinated white melons in Saké Lie under the name "Narazuke".
Since then, Narazuke has spread throughout Japan through the promotion of travelers and has become popular among ordinary people while being dedicated to Shogunat Tokugawa. The conservation of products in salt, the mirin, the Lie de Sake, distilled rice alcohol, naturally increases their life while giving them rich, sweet and unique flavors.
It takes about a year and a half to two years to make a type of quality narazuke based on vegetables. During this process, our marine artisan vegetables several times by hand in Saké Lie. The meticulous and meticulous work of each craftsman makes it possible to obtain a tasty taste and an irreproachable quality.
The Narazuke Kohaku-Zuke Premium White Melon is aged nearly two years in barrels to develop a rich and deep aroma and taste. It has been subjected to four slow fermentation steps. It goes well with other aged products such as wine and whiskey.
It is made from white Melon Awa Uzushio, grown in Aizumi, in Tokushima prefecture. It has a beautiful shape and is characterized by the crunchy and mellow texture of its bark. This deeply marinated melon has a pronounced taste and a rich aroma.
It is important to remember that all the Narazuke of our craftsman Salon Narazuke Abe, to the authentic taste of the true Japanese Narazuke, are made from exclusively Japanese and selected ingredients selected from the best:
Narazuke absorb the flavor and aroma of the Sake, which gives them a rich, slightly sweet and spicy profile. This Narazuke Kohaku-Zuke has been refined two years, which gives it an intense, almost alcoholic taste, which is not to displease.
They have a sweet-salted taste, almost honeyed and are usually sliced finely and served with nature rice, grilled fish or as part of a traditional Kaiseki meal. Their strong aroma of Sake and their soft texture can surprise the uninitiated, but for many, it is a beloved treat of the old school and a nostalgic taste of traditional Japanese cuisine.
The Narazuke can be served as a condiment of accompaniment of rice, tea, meat or vegetables. Nar-Zuke is a very varied culinary complement: it can be used in salads and hors d'oeuvres, snacks and ice creams, and even to accompany the cream-cheese.
The Narazuke blends well with the saké, it is served with a bowl of rice and used as an ingredient in the sushi. The Narazuke is preserved for a long time and is therefore an ideal gift. How to eat it? Wash cold running water, mop with paper towels and slice.
Ideal accompaniments: Camembert, Brie, Rice, Tofu Narazuke sliced with: ham, cream cheese (Philadelphia), pork chest grilled with salt, foie gras, green olives, sardines to l Oil, tofu Narazuke chopped in sushi, beef tartars or fish, tartar sauce, potato salads, vanilla ice cream
NISNARAZ1
Data sheet
Origin
Fukuoka, Japan
Weight
80 g net
Packaging
sealed bag
Ingredients
60% Awa Uzushio white melon from Tokushima, marinade condiment (sake lees, sugar, salt, mirin, distilled rice alcohol shochu
Our artisan carefully selects high-quality ingredients from contract farmers in the best production areas and prepares each vegetable by hand every year.
Process: End of June: salting
Production process begins with washing harvested vegetables, such as white melons. They are then prepared appropriately, marinated in salt for a few days (first fermentation), salted again (second fermentation), and then stored for six to eight months. Today, vegetables grown in Tokushima Prefecture are marinated in salt after being harvested locally and transported to the artisan's workshop.
Early February: First fermentation
Salted vegetables are marinated in sake lees from the third fermentation (used during the second fermentation of the previous year) and left to rest for three to four months.
End of April: second fermentation
Once sake lees have been removed from the vegetables, they are marinated in a second sake lees (used during the third fermentation of the previous year) and left to rest for five to six months.
Mid-October: third fermentation
As in the previous step, sake lees are wiped off vegetables, which are then fermented again in the first sake lees (used during the last fermentation of the previous year) and left to rest for three to four months. This three-step fermentation process makes the vegetables less salty and gives them a mild flavor.
Mid-March: final fermentation
Once sake lees have been removed from the vegetables, they are washed one by one in salt water and then sorted according to size.
They are then fermented in seasoned sake lees, a mixture of matured ginjo sake lees, made exclusively from highest quality sake pressing, mirin (sweet sake with no additives), sugar, and shochu (Japanese distilled alcohol), and left to rest for about four months.
The Narazuke (奈良 漬) are traditional Japanese fermented vegetables with a history dating back to 1300 years.
They would have been developed, originally, in Nara. The white melon was introduced in Japan from India. He followed the Silk Road to China, then to Japan, at the same time as the introduction of Buddhism in Japan.
A little over 1300 years ago, the origin of the Narazuke dates back to about 710. It is said that the Narazuke was a refined dish for the aristocrats of the time. During Edo (1603-1867), a Nara-based Chinese medicine practitioner began selling marinated white melons in Saké Lie under the name "Narazuke".
Since then, Narazuke has spread throughout Japan through the promotion of travelers and has become popular among ordinary people while being dedicated to Shogunat Tokugawa. The conservation of products in salt, the mirin, the Lie de Sake, distilled rice alcohol, naturally increases their life while giving them rich, sweet and unique flavors.
It takes about a year and a half to two years to make a type of quality narazuke based on vegetables. During this process, our marine artisan vegetables several times by hand in Saké Lie. The meticulous and meticulous work of each craftsman makes it possible to obtain a tasty taste and an irreproachable quality.
The Narazuke Kohaku-Zuke Premium White Melon is aged nearly two years in barrels to develop a rich and deep aroma and taste. It has been subjected to four slow fermentation steps. It goes well with other aged products such as wine and whiskey.
It is made from white Melon Awa Uzushio, grown in Aizumi, in Tokushima prefecture. It has a beautiful shape and is characterized by the crunchy and mellow texture of its bark. This deeply marinated melon has a pronounced taste and a rich aroma.
It is important to remember that all the Narazuke of our craftsman Salon Narazuke Abe, to the authentic taste of the true Japanese Narazuke, are made from exclusively Japanese and selected ingredients selected from the best:
