Advices for hot preparation
Advices for cold preparation
Jams
Jams
classé dans : Sweet Delicatessen
Yuzu-Sansho jam is made from yuzu (citron) and sansho (Japanese pepper), ingredients that are only available during their most fragrant period. It offers freshness as if you had just bitten into a whole yuzu.
Yuzu, like lemon, is a citrus fruit with high acidity, but its aroma and taste are deep and well balanced. Aromatic yuzu is an integral part of Japanese haute cuisine. In addition, its juice is valuable, young fruits can only be squeezed in late autumn. The Asakura sansho used in jam is considered to have the best flavor of all sansho varieties. For the jam, only the most fragrant fresh green berries from Asakura are picked at the beginning of spring.
Yuzu is made from pesticide-free Katsuragi yuzu from Meroyama City in Saitama Prefecture, the oldest yuzu-producing region in Japan.
Net weight: 150g Origin: Japan
Ingredients :
Yuzu (51.4%), sugar (47.3%), lemon juice, sansho (Japanese pepper) (0.4%)
Conservation :
After opening, keep refrigerated
Yuzu-Sansho jam is made from yuzu (citron) and sansho (Japanese pepper), ingredients that are only available during their most fragrant period. It offers freshness as if you had just bitten into a whole yuzu.
Yuzu, like lemon, is a citrus fruit with high acidity, but its aroma and taste are deep and well balanced. Aromatic yuzu is an integral part of Japanese haute cuisine. In addition, its juice is valuable, young fruits can only be squeezed in late autumn. The Asakura sansho used in jam is considered to have the best flavor of all sansho varieties. For the jam, only the most fragrant fresh green berries from Asakura are picked at the beginning of spring.
Yuzu is made from pesticide-free Katsuragi yuzu from Meroyama City in Saitama Prefecture, the oldest yuzu-producing region in Japan.
Net weight: 150g Origin: Japan
Ingredients :
Yuzu (51.4%), sugar (47.3%), lemon juice, sansho (Japanese pepper) (0.4%)
Conservation :
After opening, keep refrigerated