from €33.30
€33.30 / Kg
Rice vinegar with red shiso
Ref : NISTO8
€8.65
Tax Included
Nakano San, Master vinegar maker, has created a condiment made from traditional Japanese rice vinegar in which he has infused red shiso leaves selected for their strong aromatic fragrance.
The sweet notes of candy sugar bring roundness.
This condiment has a very pretty pink to purple color thanks to the tannins of red shiso.
This vinegar expresses notes of red fruits, basil, cherry, acerola, hibiscus.
Our perfect combination : It is perfect with grated white turnips or white cabbage and excellent to prepare vinaigrettes. It is ideal to season sushi rice, fish tartar, exquisite over fresh oysters, seaweed salad…
Try it also on sorbets and ice creams (almond, cherry, vanilla, fromage blanc), a fresh fruit salad or to liven up a cheese cake…
NISTO8
Data sheet
- Origin
- Fukui, Japan
- best before :
- 06/11/2025
- Weight
- 180 ml net
720 ml net - Packaging
- Glass bottle
- Ingredients
- rice vinegar (60%), candi sugar, red shiso ( perilla frutescens ) 10%
- Storage
- protected from light and heat
refrigerate after opening - Nutritional values
- Per 100 ml : energy 92 kcal (390 kJ) ; fat <0,5g, of which saturates <0,5g ; carbohydrate 23g, of which sugars 22g ; protein <0,5g ; salt <0,5g.
TOBAYA SUTENTobaya 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. "
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Nakano San, Master vinegar maker, has created a condiment made from traditional Japanese rice vinegar in which he has infused red shiso leaves selected for their strong aromatic fragrance.
Rice vinegar with red shiso
€8.65
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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