€31.50
€63.00 / L
Its sweet and fragrant flavor makes it one of the basic seasonings in Japanese cuisine.
Our perfect combination : this rice vinegar is sublime with soy sauce for sashimi, grated white turnip or long cooked meat (tenderizes it). Suits vinaigrettes, yogurts and fromage blanc, cooking water for vegetables or aromatic fish stock.
Added to a dash of slightly salty olive oil, carpaccio becomes divine ! Poured into sparkling water, it brings out the fruity taste.
Equally delicious on fresh oysters.
NISTO22
Data sheet
- Origin
- Fukui, Japan
- Weight
- 200 ml
900 ml net - Bonus
- 20 L available on request
- Packaging
- Glass bottle
- Ingredients
- water, rice alcohol, rice vinegar, koshihikari rice, kôji yeast
- Storage
- protected from light and heat
- Nutritional values
- Per 100 ml : energy 2 kcal (9 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 0,5g, of which sugars < 0,5g ; protein < 0,5g ; salt < 0,01g.
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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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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