Organic* Tsukemono Ichibandashi
Organic Tsukemono Kizami Shibazuke
Kyozuke has been making organic pickles since 1918, without any additives, in the purest respect of ancestral technical traditions.
To make its tsukemono, they use vegetables grown only in Kyoto and fermentation bacteria that live at an altitude of 100 meters.
In the mouth, you will appreciate the soft, round, and assertive notes of soy sauce, characteristic of a slow fermentation.
Organic Tsukemono Kizami Shibazuk
Since tsukemono are pickled immediately after harvest, it does not lose the umami of the vegetables.
The use of special Japanese sake as a secret ingredient increases the umami at each stage.
This traditional method of making uses natural stone weights.
By pressing them, the umami of the vegetables is condensed and the texture is exceptional.
These tsukemono are matured for over a year and produce umami through fermentation.
Our tasting pairings : you can enjoy them with white rice, cheese, smoked salmon, fish ceviche, meat or fish tartar...
| Gewicht | 90 g net |
|---|---|
| Herkunft | Kyoto, Japan |
| Verpackung | sachet |
| Ingredients | Organic Japanese cucumber*, organic eggplant, organic shiso*, organic ginger*, organic garlic*, organic soy sauce* (soy, wheat, salt), organic rice vinegar*, salt, kombu, sake (*Ingredient originally from organic farming) |
| Storage | keep refrigerated consume within 2 weeks after opening |
| Recommanded use | Cooking |
| Qualität | no additive |
| Nutritional values | Per 100 g : energy 22 kcal (94 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 1,9g, of which sugars <0,2g ; dietary fiber 2,3g; protein 2,6g ; salt 3,947g. |
| Allergenic(s) | soya wheat |
| Grösse | 30g |
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