Tsukemono Kizami Shibazuke Organic* - Short date

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Tsukemono Ichibandashi Organic*

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.

Gustatory notes are fresh, vinegary, acidulous, at the same time floral, vegetable and fruity.

Tsukemono Ichibandashi Organic*

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...