Rice vinegar with yuzu juice

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).