Sakura cherry wood smoked rice vinegar sweet condiment
Ref : NISHT11
€13.60
Tax Included
Hinode, an artisan who specialises in making vinegar using traditional methods, has created a condiment specially designed for marinating or enjoying fish fillets, seaweed salads, cuttlefish or langoustine tartars...
To do this, he gently smokes his vinegar with cherry wood shavings until he achieves soft, balanced flavours. We recommend it for marinating mackerel, sardines and other oily fish. Scallops will love it, as will salads of shelled cockles, buttered razor shells, tartars of raw salmon, cuttlefish or sea bream, beef, veal or fish carpaccios...
An easy recipe for 4 people: Raise the fillets of a 300-400g mackerel. Trim the belly.
Salt the fillets lightly on each side and leave to stand in the fridge for an hour.
Rinse the fillets in cold water to remove the salt and remove the bones using a pair of fishbone tongs. Dry the fillets, removing any moisture with kitchen roll. Place a 15 cm x 10 cm piece of rehydrated kombu seaweed at the bottom of the dish, then lay the 2 fillets flat next to each other and cover two-thirds of the dish with cherrywood smoked rice vinegar. Cover with cling film. Leave to stand for 10 minutes, then turn the fillets over and leave to stand for a further 10 minutes.
Remove from the container, drain, remove the skin and slice thinly for eating.
NISHT11
Data sheet
- Origin
- Hyogo, Japan
- Capacity
- 200 m l
- Weight
- 0.202 kg net
- Packaging
- Glass bottle
- Ingredients
- sugar, oligosaccharide, water, 35% rice vinegar, salt, kombu extract, sakura cherry wood smoke
- Storage
- refrigerate after opening
- Nutritional values
- Per 100g: energy 205 kcal (872 kJ); fat less than 0.6g, of which saturated fatty acids less than 0.01g; carbohydrates 55.49g, of which sugars 55.48g; protein less than 0.5g; salt 3.49g.
Reviews about this product
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Jonathan H.
Published Nov 01, 2024 at 05:46 pm (Order date: Oct 11, 2024)fabulous product! (Translated review)
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Véronique S.
Published Oct 24, 2024 at 05:21 pm (Order date: Oct 07, 2024)Not yet tested, but the smell is incredible. (Translated review)
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Jacques O.
Published Sep 15, 2024 at 07:05 pm (Order date: Sep 02, 2024)TB (Translated review)
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Serge D.
Published Jun 08, 2024 at 11:25 am (Order date: May 29, 2024)Exceptional product (Translated review)
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Michelle A.
Published Apr 29, 2024 at 02:01 pm (Order date: Apr 16, 2024)Already taken before; easy to use, very pleasant. (Translated review)
Related Products
Hinode, an artisan who specialises in making vinegar using traditional methods, has created a condiment specially designed for marinating or enjoying fish fillets, seaweed salads, cuttlefish or langoustine tartars...
To do this, he gently smokes his vinegar with cherry wood shavings until he achieves soft, balanced flavours. We recommend it for marinating mackerel, sardines and other oily fish. Scallops will love it, as will salads of shelled cockles, buttered razor shells, tartars of raw salmon, cuttlefish or sea bream, beef, veal or fish carpaccios...
Sakura cherry wood smoked rice vinegar sweet condiment
€13.60
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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