Alcohol vinegar and with cherry wood-smoked rice condiment 200ml

The craftsman Hinode Tsuyo makes it by delicately smoking his vinegar with cherry wood shavings until a sweet, balanced flavour is obtained.

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NISHT4

15.85€ TTC

The craftsman Hinode Tsusho, specialist in the manufacture of vinegars using ancestral methods, has created a condiment specially for marinating or seasoning fish fillets, seaweed salads, cuttlefish or langoustine tartares.
He makes it by delicately smoking his vinegar with cherry wood shavings until a sweet, balanced flavour is obtained.

Our perfect combination : We recommend it for marinating mackerel, sardines and other oily fish. It will work wonders with scallops, seafood salads, buttered razor shells, raw salmon tartars, cuttlefish, sea bream, beef, veal or fish carpaccios.

  • Ingredients : sugar, water, 11.58% alcohol vinegar (sugar cane, tapioca, corn, mikan), salt, 1.60% rice vinegar, kombu extract (kombu, alcohol, salt, dextrin, starch syrup, corn protein, beet extract, sugar, yeast extract), katuobushi extract (katsuobushi, alcohol, corn protein, salt, bonito extract, yeast extract)
  • Packaging : glass jar
  • Storage : ideally keep cool after opening
  • Origin : Hyogo, Japan
  • Allergenics : kombu, bonito
  • Volume 200ml net

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Alcohol vinegar and with cherry wood-smoked rice condiment 200ml

Alcohol vinegar and with cherry wood-smoked rice condiment 200ml

The craftsman Hinode Tsuyo makes it by delicately smoking his vinegar with cherry wood shavings until a sweet, balanced flavour is obtained.

Write your review