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Yamaki citrus ponzu
  • Yamaki citrus ponzu

Yamaki citrus ponzu

Yamaki citrus ponzu

Réference : NISYAB11-12-D

€14.20
Tax included

This condiment is very fresh and tart and finds its use in any kitchen daily.
Best before : 2020/04/23

Packaging
Quantity
Last items in stock

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This ponzu is made with organic soy sauce "shoyu koikuchi", organic rice vinegar and Japanese citrus juice: yuzu, sudachi, yukō and dai dai.
Citrus balances perfectly with Dashi.

Our perfect combination : use straight for carpaccio, salads, mixed salads, oysters, grilled fish, tataki and meat and fish tartares or diluted 50/50 with a nice green fruity olive oil for a rich salad dressing.

NISYAB12
Origin
Saitama, Japan
best before :
2020/04/23
Weight
150 ml net
360 ml net
Packaging
glass flask
Ingredients
organic soy sauce soy sauce (soy, wheat, salt, yeast aspergillus oryzae), water, organic rice vinegar, 10.50% citrus juice (yuzu, sudachi, yukō and dai dai), water, hon'mirin ( glutinous rice, rice, malted rice, rice and cassava alcohol, sugar), dried bonito, natural bonito extract, natural extract of Rishiri kombu (Saccharina Japonica), oligosaccharide, salt
Storage
protected from light and heat
Allergenic(s)
bonito
soya
wheat
Nutritional values
Per 100 g : energy 76 kcal (321 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 13,9g, of which sugars 5,6g ; protein 5,0g ; salt 6,95g.
Utilisation
Cooking
YAMAKI JOZO

Organic production pioneer in Japan

For more than a century, Yamaki Jozo has been using traditional artisanal production methods to create soy sauce and miso. Their workshops are located in the hills overlooking the city of Saitama in northern Japan. In Japan, only a few producers make shoyu soy sauce only with ingredients grown in Japan and using traditional methods. Japanese soy is high in protein, less fat, sweet after steaming.
Japan has four well-defined seasons: spring, summer (high temperature and humidity), autumn and winter (low temperature). Taking advantage of these characteristic seasons. Particularly low temperatures in winter and high temperatures in the summer (with very high humidity) are ideal conditions for producing quality soy sauce, a pillar of Japanese cuisine, as well as a high quality miso.

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