Torii Foods chuno sauce Japanese sauces

Torii Foods chuno sauce

Torii Foods chuno sauce

Réference : NISTORII

Tax included

The chuno sauce is deliciously sweet, fruity, tangy, a veritable procession of spices, fruits and vegetables.

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The Torii family has been producing sauces and condiments for four generations without using any additive.
Specialist in making daikon radish pickles at its origin, it has adapted, over generations, to the needs of the market, providing at first exclusively professionals. The retail market is slowly gaining ground with the creation of new products such as Worcester sauce, Chuno sauce and sushi sake lees vinegar, which are now the company's signature.

The production methods here remain traditional and fermentations are still made in wooden barrels.
The result is unique, authentic products, complex and incredible flavors.

Our perfect combination :  this sauce is perfect for meat tartars, pasta, potatoes, fries, raw and crisp vegetables, raw vegetables, grilled pork meats, boiled vegetables. It also goes well with tonkatsu breaded pork loin, chicken donuts, rice ...

This sauce is natural, no additive nor dye nor preservative.

Shizuoka, Japan
200 ml
glass flask
fruits and vegetables (onion, apple, tomato, carrot, garlic), water, sugar, sugar cane molasses and beet sugar, Worcestershire sauce (unrefined cane sugar, onion, tomato, carrot, garlic, celery, vinegar, salt, cinnamon, nutmeg, clove, black pepper, red pepper, fennel, thyme, sage, laurel, lemon juice, kombu seaweed, dried katsuobushi bonito), alcohol vinegar, salt, soy sauce (soya, wheat, salt, aspergillus yeast, corn and potato starch, spices (liquorice, cinnamon, fennel, Jamaica allspice, clove, thyme, sage, laurel, nutmeg), yeast extract, kombu seaweed , dried katsuobushi bonito)
refrigerate after opening
dried bonito
Nutritional values
Per 100 g : energy 137 kcal (583 kJ) ; fat < 0,3g, of which saturates < 0,01g ; carbohydrate 33,6g, of which sugars 29,9g ; protein 0,7g ; salt 5,44g.
no additive
no coloring
no preservative
Recommanded use

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