Rice vinegar and Yuzu condiment
  • Rice vinegar and Yuzu condiment
  • Rice vinegar and Yuzu condiment

Rice vinegar and Yuzu condiment

Rice vinegar and Yuzu condiment

Réference : NISKOK4-D

Tax included

This vinegar was consumed for a very long time exclusively within the Kokonoe Saika workshop, for meals made in-house. Its growing reputation quickly brought it to market with resounding success.

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Yuzu bark is used extensively. It is excellent for different types of sushi: sushi-chirashi, sushi-pressed with fish and family sushi, Temaki-sushi, but also for fried fish marinades (Namban Zuke). Yuzu skin texture, rice vinegarsweet bitterness and acidity, beet sugar sweetness, give this vinegar a perfect balance. You can also use this vinegar to make a yuzu vinaigrette with the oil of your preference, salt and pepper.

Our perfect combination : rice vinegar for sushi perfumes your rice, of course, but also your salads and raw vegetables seasonings, to which it gives an irresistible touch of sweet freshness. Without additives or preservatives of any kind, it will also accompany your spring rolls, steamed ravioli, gyoza, seaweed salads, mushrooms, shellfish and crustaceans, grilled fish ...

Wakayama, Japan
150 ml net
glass flask
rice vinegar 50%), sugar, yuzu peel (10.1%), salt, sake lees, alcohol and salt
protected from light and heat
refrigerate after opening
Nutritional values
Per 100 g : energy 148 kcal (630 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 37g, of which sugars 34g ; protein < 0,5g ; salt 6,7g.
no additive
no preservative

KOKONOE SAIKA, founded in 1908, is situated in Iwade, Wakayama prefecture, and specialises in the elaboration of rice vinegar and daily condiments.

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