Yubeshi

It is very difficult to categorise this rare product, as it is so complex and has so many uses. This delicacy originated in Japan in the 10th century. Farmers, wanting to preserve their yuzu fruit all year round, would remove its pulp and mix it with miso, herbs and spices.

Mixture was then placed back into the yuzu and left to ferment at room temperature for a long period of time. Confit on itself, yubeshi develops powerful yuzu aromas with candied and caramelised notes.

This little wonder has stood test of time and its secret recipe has been passed down from generation to generation. This product is mainly made in families, using completely traditional methods.

It is only known within a very small radius of 30 km around its place of production. Yubeshi improves with age. The older it is, the more complex its aromas become. When it comes to tasting, there is room for everyone's creativity: diced and served with salads, pasta or rice, thinly sliced with goat's or sheep's cheese, foie gras...

In the world of chocolate, at the heart of a praline or a sarment... In Japan, in Kyoto district of Gion, home to geishas, yubeshi is often eaten in very thin slices during tea ceremonies.