{"title":"Nakafusa Foods","description":"","products":[{"product_id":"baies-de-sansho-asakura-sechees-10g-ou-25-kg","title":"Asakura dried sansho berries","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eAsakura sansho stands out for its fresh citrus notes and refreshing taste. Richer in limonene than other sansho varieties and recognised for its high polyphenol content, it develops a more pronounced citrus fragrance than Budou Sansho, with notes of verbena and lemongrass, as well as a milder heat. It is characterised by its large, bright green berries, whereas Budou Sansho produces clusters of berries reminiscent of grapes.\u003c\/p\u003e\n\u003cp\u003eIts history stretches back more than four centuries. It is mentioned in the story of major Japanese historical figures such as Hideyoshi Toyotomi, who encouraged its cultivation, and Ieyasu Tokugawa, who used it as a remedy. Having appeared through mutation, this thornless variety was once produced exclusively and offered as a highly prized gift to feudal lords. It has been particularly appreciated since the Edo period.\u003c\/p\u003e\n\u003cp\u003eTraditionally used in Japanese medicine, Asakura sansho is reputed to aid digestion, stimulate appetite and relieve certain gastrointestinal complaints. It is also recognised for its antiseptic and anti-inflammatory properties — thanks to hydroxy-alpha-sanshool — as well as its antioxidant qualities. It is furthermore a source of vitamins A and B, as well as calcium, potassium and magnesium.\u003c\/p\u003e\n\u003cp\u003eThe berries are harvested before the seed forms, when their flavour and heat remain subtle, then dried and processed to preserve their colour, aroma and gustatory qualities. Highly prized by Japanese and international chefs alike, Asakura sansho is experiencing growing demand abroad thanks to its unique and memorable flavour.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"10 g net","offer_id":54111381717325,"sku":"NISSNAK1","price":17.01,"currency_code":"EUR","in_stock":false},{"title":"2.5 kg net","offer_id":54111381750093,"sku":"NISSNAK1B","price":2341.23,"currency_code":"EUR","in_stock":true},{"title":"100 g","offer_id":54636250693965,"sku":"NISSNAK1-L","price":96.21,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK1-s.webp?v=1782200301"},{"product_id":"baies-de-sansho-asakura-confites-au-sel-30g","title":"Salt-preserved asakura sansho berries 30g","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt stands out for its richness in limonene and polyphenols. Its aroma, fresher than that of Budou Sansho, reveals notes of citrus, verbena and lemongrass, with a milder heat. It is recognisable by its large, bright green berries, while Budou Sansho produces clusters reminiscent of grapes.\u003c\/p\u003e\n\u003cp\u003eCultivated for more than four centuries, Asakura sansho is mentioned in Japanese history, notably in connection with Hideyoshi Toyotomi and Ieyasu Tokugawa. This thornless variety, which appeared through mutation, was once reserved for the elite and considered a gift of great value for feudal lords. It has been particularly prized since the Edo period.\u003c\/p\u003e\n\u003cp\u003eTraditionally used in Japanese medicine, Asakura sansho is reputed to aid digestion, stimulate appetite and relieve certain gastrointestinal disorders. It is also recognised for its antiseptic and anti-inflammatory properties, thanks to hydroxy-alpha-sanshool, as well as its antioxidant qualities. It is furthermore a source of vitamins A and B, as well as calcium, potassium and magnesium.\u003c\/p\u003e\n\u003cp\u003eIn its salt-pickled form, it reveals a citrus fragrance close to yuzu and the characteristic tingling and numbing sensation on the tongue. Its unique and memorable flavour makes it a highly sought-after product among Japanese and international chefs, with demand continuing to grow around the world.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"Default Title","offer_id":54111400952141,"sku":"NISSNAK2","price":14.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK2-s.webp?v=1782200302"},{"product_id":"pate-de-lie-de-sake-daiginjo-en-300g","title":"Daiginjo Sake Lees Paste 300g","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe term \"kasu\" means \"lees\" in Japanese. White in colour and paste-like in texture, sake kasu is the natural residue obtained after pressing sake. It contains approximately 8% alcohol and is recognised for its nutritional richness as well as its many culinary qualities.\u003c\/p\u003e\n\u003cp\u003eParticularly appreciated as a marinade, it helps to tenderise meats and fish, reduce certain odours, and diffuse flavours deep into the heart of the ingredients. Thanks to its richness in umami and fermentation-derived compounds, it brings depth, roundness, and complexity to dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eWhy does sake kasu bring \"umami\"?\u003cbr\u003eSake kasu is rich in amino acids and peptides generated during the sake fermentation process. Umami components, in particular glutamate, naturally bring body, depth, and sweetness to dishes. Umami does not merely enhance flavour — it also highlights the flavours of the ingredients and balances the dish as a whole.\u003cbr\u003eAdded to fish or meat, it draws out the natural sweetness and flavour of the ingredients and improves flavour harmony during cooking or simmering. Furthermore, fermentation-derived peptides add depth to dishes.\u003cbr\u003eIn addition, sake kasu also contains alcohol and organic acids in minute quantities, which reduce the odour of fish and meat. The alcohol eliminates odour-causing components, the organic acids balance the taste, and the umami components envelop everything together, allowing the flavour of the ingredients to shine to its fullest.\u003cbr\u003eSake kasu is a highly prized fermented food that brings out the best in ingredients, much like an \"unsung supporting actor\" that perfects a dish.\u003c\/p\u003e\n\u003cp\u003eCulinary effect: tenderising power and flavour infusion\u003c\/p\u003e\n\u003cp\u003eAnother particular characteristic is its ability to tenderise ingredients while infusing their interior with flavour.\u003cbr\u003eThe enzymes, amino acids, and organic acids contained in sake kasu act gently on the proteins of meat and fish.\u003cbr\u003e\u003c\/p\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"Default Title","offer_id":54165449245005,"sku":"NISSNAK3","price":6.26,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK3-s.webp?v=1785932271"},{"product_id":"lie-de-sake-daiginjo-en-poudre-50g","title":"Daiginjo Sake Lees Powder 50g","description":"\u003cp\u003eThe term \"kasu\" means \"lees\" in Japanese. White in colour and paste-like in texture, sake kasu is the natural residue obtained after pressing sake. It contains approximately 8% alcohol and is recognised for its nutritional richness as well as its many culinary qualities.\u003c\/p\u003e\n\u003cp\u003eParticularly appreciated as a marinade, it helps to tenderise meats and fish, reduce certain odours, and diffuse flavours deep into the heart of the ingredients. Thanks to its richness in umami and fermentation-derived compounds, it brings depth, roundness, and complexity to dishes.\u003c\/p\u003e\n\u003cp\u003eWhy does sake kasu bring \"umami\"?\u003cbr\u003eSake kasu is rich in amino acids and peptides generated during the sake fermentation process. Umami components, in particular glutamate, naturally bring body, depth, and sweetness to dishes. Umami does not merely enhance flavour — it also highlights the flavours of the ingredients and balances the dish as a whole.\u003cbr\u003eAdded to fish or meat, it draws out the natural sweetness and flavour of the ingredients and improves flavour harmony during cooking or simmering. Furthermore, fermentation-derived peptides add depth to dishes.\u003cbr\u003eIn addition, sake kasu also contains alcohol and organic acids in minute quantities, which reduce the odour of fish and meat. The alcohol eliminates odour-causing components, the organic acids balance the taste, and the umami components envelop everything together, allowing the flavour of the ingredients to shine to its fullest.\u003cbr\u003eSake kasu is a highly prized fermented food that brings out the best in ingredients, much like an \"unsung supporting actor\" that perfects a dish.\u003c\/p\u003e\n\u003cp\u003eCulinary effect: tenderising power and flavour infusion\u003c\/p\u003e\n\u003cp\u003eAnother particular characteristic is its ability to tenderise ingredients while infusing their interior with flavour.\u003cbr\u003eThe enzymes, amino acids, and organic acids contained in sake kasu act gently on the proteins of meat and fish.\u003cbr\u003e\u003c\/p\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"Default Title","offer_id":54165449310541,"sku":"NISSNAK4","price":10.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK4.jpg?v=1783610327"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/Nakafusa_Foods2.webp?v=1788423221","url":"https:\/\/www.nishikidori.com\/en\/collections\/nakafusa-foods.oembed","provider":"Nishikidori","version":"1.0","type":"link"}