Rice Vinegar with Sakura cherry blossom, 360 ml

The cherry blossoms are harvested exclusively by hand in April in Japan and then pickled in rice vinegar for 6 months to develop their delicate aroma. After this maturation, the vinegar is carefully filtered and the blossoms are pressed to extract their full aroma. Our recommended combination: Perfect for enhancing raw vegetables, seafood salads and fish stews, especially scallops. It can also be used to prepare veal, quench offal, flavour red fruit salads or reduce sauces, releasing all its aroma and pairing perfectly with meat and fish.

Origin: Fukui, Japan

Weight: 360 ml net 900 ml net

Ingredients: Rice Vinegar (60%), Sakura Cherry Blossom (12%), Sugar, Glucose-Fructose Syrup, Salt, Mirin, Soy Sauce (Soy, Wheat, Salt), Flavor Enhancer E621

Storage: cool away from light and heat after opening

Allergen(s) : Soy Wheat

Nutritional values ​​Per 100 ml : energy 136 kcal (576 kJ) ; fat < ​​0.5 g, of which saturated < 0.1 g ; carbohydrates 34 g, of which sugars 31 g; Protein < 0.5g ; Salt 5.2g.

Recommended Use: Cooking