Tsukemono Kizami Shibazuke Organic* - Short date
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...
| Gewicht | 90 g net |
|---|---|
| Herkunft | Kyoto, Japan |
| Verpackung | sachet |
| Ingredients | Japanese cucumber, organic eggplant, organic shiso*, organic ginger*, salt, organic white soy sauce* (soy, wheat, salt, sugarcane), organic mirin*, organic rice vinegar*, kombu, sake, natural coloring red cabbage E163(v) (Ingredient originally from organic farming) |
| Storage | keep refrigerated consume within 2 weeks after opening |
| Recommanded use | Cooking |
| Qualität | no additive |
| Nutritional values | Pour 100 g : énergie 26 kcal (110 kJ) ; matières grasses <0,3g, dont acides gras saturés <0,01g ; glucides 5,8g, dont sucres 4,7g ; fibres alimentaires 1,4 g ; protéines <0,5g ; sel 3,867g. |
| best before : | 02/10/2023 |
| Allergenic(s) | soya wheat |
| Grösse | 30g |
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