RAPESEED AND OLIVE OIL WITH KEZURIBUSHI 270g

Japanese cuisine uses many edible oils, the most common of which are sesame oils, rice bran oil, rapeseed oil and chilli oil.

These oils are used by chefs pure, or slightly embellished with different flavours to season broths, ramen and salads.

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NISTSUJ2

17.15€ TTC

The main difficulty when oils are scented is to keep the fragrance of the product without using flavour enhancers or other additives.

Tsuji Seiyu, in Matsusaka, Mié Prefecture, has developed a range of unique natural oils for us which are clean, healthy and delicious, without colourants, preservatives or flavour enhancers.

This oil is a blend of olive oil and rapeseed oil and soy sauce, infused with dried fish flakes (mackerel, bonito, horse mackerel) and kombu.

The soy sauce and kezuribushi (dried fish flakes) give the oil a very rich aroma, creating dashi wafu notes (Japanese style) and innovative flavours.

This oil is perfect for ramen, pasta dishes, risottos, salads, vinaigrettes, fish tartars, seafood soups or cockle salads.

  • Ingredients : 38% olive oil, 30% rapeseed oil, soy sauce (soya, wheat, salt, sugar cane alcohol), 14% kezuribushi, dried fish flakes (mackerel, bonito, horse mackerel), kombu seaweed
  • Packaging : 270g net glass jar
  • Storage : Store away from light and heat
  • Origin : Mié, Japan
  • Allergenics : soya, wheat, mackerel, bonito, horse mackerel
  • Nutritional values : Per 100 g : energy 899 kcal (3694 kJ) ; fat 99,9 g, of which saturates 11,99 g ; carbohydrate < 0,1 g, of which sugars < 0,2 g ; protein traces ; salt traces.

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RAPESEED AND OLIVE OIL WITH KEZURIBUSHI 270g

RAPESEED AND OLIVE OIL WITH KEZURIBUSHI 270g

Japanese cuisine uses many edible oils, the most common of which are sesame oils, rice bran oil, rapeseed oil and chilli oil.

These oils are used by chefs pure, or slightly embellished with different flavours to season broths, ramen and salads.

Write your review