Rice and alcohol, Sakura cherry tree smoked vinegar 200 ml

The artisan Hinode Tsuyo, specialist in the creation of vinegars using ancestral methods, has created a vinegar specially for marinating fish fillets.

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13.50€ TTC

The artisan Hinode Tsuyo, specialist in the creation of vinegars using ancestral methods, has created a vinegar specially for marinating fish fillets.To do this, the red saké lee vinegar, mixed with alcohol vinegar is delicately smoked with cherry wood chips.The smoked flavours of the vinegar are sweet and balanced.

We recommend it for marinating mackerel, sardines and other oily fish.


[Recipe] Mackerel's Fillet with alcohol & rice vinegar smokerd with cherry wood

An easy recipe for 4 people:

Make fillets from a 300-400g mackerel. Clean the middle.

Lightly salt the fillets on each side and leave to rest for an hour in a cool place.

Rinse the fillets in cold water to remove the salt and remove the bones using a pair of fishbone tweezers. Dry the fillets by removing all moisture with a paper towel.

Put a 15 cm x 10 cm piece of rehydrated kombu seaweed on the bottom of the dish and lay the two fillets flat, side by side and cover to two-thirds with alcohol and rice vinegar smoked with cherry wood. Cover with cling film. Leave to stand for 10 minutes and then turn the fillets and leave to rest for a further 10 minutes.

Remove from the container, drain, remove the skin, finely slice, then enjoy.

  • Ingredients : water, 23% alcohol vinegar (sugar cane, tapioca, corn, mikan), 19% rice vinegar, saké lees vinegar (rice, rice koji, aspergillus oryzae yeast, potato, sugar cane, tapioca, corn & mikan alcohol), salt
  • Packaging : Glass bottle
  • Storage : ideally keep cool after opening
  • Origin : Hyogo, Japon
  • Nutritional values : Per 100 g : energy 161 kcal (674 kJ) ; fat 0,0 g, of which saturates traces ; carbohydrate 37 g, of which sugars 29 g ; protein 2,9 g ; salt 5,0 g.
  • Volume 200 ml

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Rice and alcohol, Sakura cherry tree smoked vinegar  200 ml

Rice and alcohol, Sakura cherry tree smoked vinegar 200 ml

The artisan Hinode Tsuyo, specialist in the creation of vinegars using ancestral methods, has created a vinegar specially for marinating fish fillets.

Write your review