Ingredients :
fermented vinegar (sugar cane spirit, sake lees, barley extract, sugar, glucose and fructose syrup, salt, water), pepper, yuzu peel, salt
Packaging :
70 ml bottle
Refrigerate after opening
Origin :
Japan
Soon available
9.55EUR TTC
Yuzusco is the liquid version of yuzukosho. It is much easier to use and should soon enjoy worldwide renown.
Its ingredients are simple : pepper, yuzu peel, vinegar and it has multiple uses.
The yuzu used comes from Higashimera ( Miyazaki prefecture in Kyushu island ). This origin has become well known because of the strong flavour of its yuzu. The yuzu is grown there at an altitude of between 300 and 500 metres. There are big changes in temperature and an abundance of fog, important and beneficial factors in the growth of yuzu. The yuzu is harvested green to preserve its rich, fresh flavour ( all the nutritional value is therefore found in the peel). The peel is carefully removed by hand to retain all the essence. The pepper is also carefully selected, at optimum ripeness so as to preserve a powerful, spicy taste. The key to yuzusco quality is found in its spiciness. The vinegar has been selected in a draconian way amongst hundreds of varieties from a very old local producer.
This selection takes more than a year. The result is very even because the vinegar combines perfectly with the yuzu and the pepper, by conserving the freshness, fragrance and acidity of the yuzu and the spicy taste of the pepper.
Perfectly suits : Yuzusco is a condiment to season western or asian dishes. It is perfect with Nabé (Japanese pot-au-feu) , Udon noodles, pizzas (to replace traditional spicy oil), steak tartare, grilled fish, meat or fish carpaccio, raviolis, Cantonese rice, mixed salad, fried chicken, sashimi (raw fish)…but also dashis stock ( for example uneno concentrated dashi stock , dilute 1 for 4 or 1 for 5 with water, and a little soy sauce.
