Yuzu purée: the quality of a fruit picked at peak ripeness in Japan, and the ancestral expertise of the artisan jam-makers at La Table d'Eugénie.
The yuzu purée: a bestseller on our website www.nishikidori.com. The product is also riding high on the finest dining tables in France and beyond!
Shortly after the peak yuzu season and the harvesting of the fruits from the steep hillsides and/or terraced slopes on the mountains of Kôchi, chefs, cooks and pastry chefs frequently contact us by email or telephone.
"When do you plan to treat us to your famous yuzu purée?"
Nishikidôri entrusts the making of its famous and renowned yuzu purée recipe to the artisan company La Table d'Eugénie.
A yuzu expert, the largest European exporter of this Japanese citrus fruit that turns the heads of our Michelin-starred chefs, himself overseeing the development of a 3-hectare plantation in Kitagawamura, in the prefecture of Kôchi, and the originator of this delicious yet to this day unrivalled recipe — cross my heart and hope to die — Olivier Derenne will not breathe a word.
"Our purée is made from the finest fresh yuzu from Japan", says Olivier Derenne.
Fresh yuzu from Japan…
The fruits are picked at perfect ripeness. Transported as quickly as possible from the mountains of Kôchi, they are manually deseeded.
On the cooking side – "That is where the whole secret of the recipe lies!" – Olivier Derenne places his trust in the finest artisan jam-makers at La Table D'Eugénie, a craft enterprise based in the very heart of the Périgord, a land of gastronomy and good living.
Like Eugénie, who wrote her culinary secrets in a notebook in the 19th century — one that seems to have stood the test of time — Olivier Derenne champions an authentic recipe, crafted according to the rules of an ancestral art, from the meticulous selection of the raw ingredient — however far afield it may come from — to the delivery of a finished product, mastered and controlled.
Make no mistake: in this glass jar, this is no ordinary product!
La Table d'Eugénie: a highly distinguished artisan enterprise
La Table d'Eugénie has taken on the mission of reviving forgotten Périgord recipes and has created its own range of extra jams. The company is no less a gourmet ally in the making of products sold in the finest specialist delicatessen houses. Respectful of the produce and the guarantor of ancestral know-how, La Table d'Eugénie and its teams bring passionate dedication to their craft and artistry. No added flavourings or preservatives: the jams, cooked the old-fashioned way in copper cauldrons in deliberately limited quantities, deliver the very best of the fruit, primarily in 325 g and 450 g jars.
Yuzu purée by Nishikidôri: a closely guarded recipe
Fruit, a light syrup and water – nothing more! The whole art and mastery of the artisan jam-maker: delivering a yuzu purée made the old-fashioned way, so simple and exceptional. Olivier Derenne adds: "Naturally, I was well acquainted with the products from La Table d'Eugénie before making contact with the company. Its artisan expertise is well known and widely recognised. I was also looking for an artisan for my purée who knew how to cook jams in a cauldron, and in extremely small quantities at that. That is the guarantee of cooking at the ideal temperature for a perfect rendering of the flavours."
The artisan yuzu purée is ideally suited to chocolatiers, pastry chefs, cooks and ice cream makers. It can be used as a base or as a condiment.
But it can also enhance a simple, tasty slice of toasted bread… A delight!
Our yuzu purée is completely natural. The palate is generous and fresh, with a light bitterness. The fruit dominates and the sugar remains discreet. The texture strikes a subtle balance between melt-in-the-mouth and a slight bite.
Find our yuzu purée, made the old-fashioned way and packaged in a 210 g glass jar, on our page: https://www.nishikidori.com/fr/fruits-japonais/1334-puree-artisanale-de-yuzu-de-kochi-210-3701184000165.html
