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Toshigi skyberry strawberry and 3 years aged black rice vinegar condiment  Condiment
  • Toshigi skyberry strawberry and 3 years aged black rice vinegar condiment  Condiment
  • Toshigi skyberry strawberry and 3 years aged black rice vinegar condiment  Condiment

Toshigi skyberry strawberry and 3 years aged black rice vinegar condiment

Toshigi skyberry strawberry and 3 years aged black rice vinegar condiment

Réference : NISKFK10

€33.00
Tax included

Black vinegar and skyberry strawberry condiment Kakuida Fukuyama Kurozu

This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.

It is made from organic brown rice vinegar, aged for 3 years, and luxurious "Skyberry" strawberries grown in the heart of Tochigi Prefecture.

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Toshigi skyberry strawberry and 3 years aged black rice vinegar condiment

This sweet and sour strawberry flavor is very present and amino acids umami is abundant.

This condiment is entirely natural, with no additives, coloring or preservatives.

Rich in acetic acid, it promotes the production of adenosine in the body which is beneficial to blood pressure.

Our perfect pairings : this condiment can be enjoyed as a cold drink, cut with still or sparkling water (15 ml of vinegar for 180 ml of water), or even milk, and will be a must in cocktails.
It will also be perfect for fresh fruit salads.
In cooking, it will season raw vegetables, shellfish salads and other mixed salads.

NISKFK10
Origin
Kagoshima, Japan
Weight
500 ml net
Packaging
glass flask
Ingredients
40% black rice vinegar (brown rice, malted brown rice), beet sugar, 27% Tochigi strawberries
Storage
protected from light and heat
refrigerate after opening
Nutritional values
Per 100 ml : energy 160 kcal (682 kJ) ; fat <0,7g, of which saturates <0,01g ; carbohydrate 38,3g, of which sugars 38,3g ; protein <0,5g ; salt <0,01g.
Quality
no additive
no coloring
no preservative
Recommanded use
Cocktail
Cooking
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200 years of tradition

The origin of vinegar goes back to about 7,000 years ago and the birth of black vinegar dates back to the Edo period. It has been made for 200 years using a traditional process. Fukuyama-cho spring water, renowned for its properties and benefits to the body, is an integral part of the process of making black vinegar, which is made from brown rice and malted rice...

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