Rice vinegar with yuzu juice

Name: Rice vinegar with yuzu juice
Brand: TOBAYA SUTEN
SKU: NISTO18
Price: 15.40 EUR
Availability: InStock
Rating: 5 (1 reviews)

Ref : NISTO18

€15.40

Tax Included

€59.23 / L

Deliciously slightly acid, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of natural agave syrup and yuzu juice, a small citrus fruit with notes of green mandarin and green grapefruit.

This vinegar has a very light and soft acidity. Elaborated by Japanese master craftsmen with respect for traditions, it may be used for all culinary adventures !

Our perfect combination : to begin with there is the classical «seasoning» to accompany shell fish salads and fish tartares, scallops. It may suit very well salads and deserves to be tried with fruit salads.
More surprising is Tobaya Suten agave syrup rice vinegar with cold milk, yoghurts, fresh cheese and other faisselles.
For something really interesting: dilute this vinegar in still or sparkling water, it becomes a delicious fruity and refreshing drink (1 measure of vinegar for 4 measures of water or milk). The precious agave only blooms once a century.
Its very healthy syrup provides the vinegar with a very rich taste, and at the same time it is poor in calories (the level of glycemia is much lower than for other syrups and honeys).

Data sheet

Origin: Fukui, Japan
Weight: 200 ml
900 ml net
Packaging: Glass bottle
Ingredients: rice vinegar (50%), natural agave syrup, yuzu juice (22%)
Storage: keep away from light and heat or refrigerate after opening to retain the freshness of its aroma
Nutritional values: Per 100 ml : energy 123 kcal (524 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 31g, of which sugars 28g ; protein < 0,5g ; salt < 0,01g.

TOBAYA SUTEN

Tobaya Suten, for more than 300 years, continues the tradition of Masters Japanese vinegar makers. Located in Fukui since 1710, the current president (twelfth generation) has evolved with the times and offers a wide range of vinegars and condiments which flavors never cease to appeal to the West.

The philosophy of the Nakano family is simple: vinegars and condiments must bring flavor to the food that is itself indispensable to human life.

The main role of vinegar is to put the taste of the dishes in value. It is never in the foreground but it is essential for some dishes. The importance of its secondary role is that it can bring the dish a touch of sparkle.

Fermentation can be reduced to a chemical theory, but every time Nakano San observes vinegar just after the astonishing process of fermentation, he can not help thinking that it is God's work: "all that we do it is put sake in steamed rice, we add a mother to vinegar and we wait until it is fermented. What happens in a pitcher can not be considered a simple chemical reaction. Just as water and air are gifts of nature, the fermentation of vinegar is also a work of nature. We only help this work. The sensational vinegar made in our jugs always makes me think that no man can do the same thing, even using the most cutting-edge technology. "