Shishi yuzu (lion citron) pickled with koji (rice malt) / 獅子柚子 糀漬

This pickle is

not sour, not solty ,not spicy.

You can taste the flavor of the raw ingredients deeply.

We simmered away the peels of delicate Shishi yuzu (lion citron) grown in red soil with the juice and beet sugar to keep the umami in, and then pickled them with koji (rice malt) made by processing and fermenting rice made in Tottori. The koji permeates the umami-rich Shishi yuzu, bringing out the intrinsic flavors and creating a gentle, full-bodied taste. You can eat it as it is, or use it to add a touch to a variety of dishes. It works particularly well with cheese and yogurt, as well as fermented Japanese foods.

※Fermentation is stopped by heat sterilization.

赤土土壌で栽培した繊細な獅子柚子の果皮を果汁と甜菜糖で煮詰め旨味を閉じ込めたものを、鳥取県産の米を糀に加工し発酵させた床に漬けこみました。旨味の凝縮された獅子柚子に糀が浸透し,柚子本来の旨味をさらに引き出し優しくふくよかな味に仕上がっております。そのままでも美味しいですが、様々なお料理のアクセントとしてもご利用いただけます。特にチーズやヨーグルトとの相性もよく、日本の発酵食品とのコラボレーションもお楽しみ頂けます。

※加熱殺菌で発酵を止めています。

raw materials / 原材料

Shishi yuzu (lion citron, made in Tottori), beet sugar (made in Hokkaido), rice (made in Tottori) koji (malt) / 獅子柚子(鳥取県産)、甜菜糖(北海道)、米こうじ(米(鳥取県産))

 

NUTRITION

kcal                                   152.7lcal

liqid                                  0.17g

Saturatedbfatty acids    0.007g

caobohydrate                 37g

protein                             1.07g

salt equivalnt                  0.04g

Estimated value

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Shishi yuzu (lion citron) pickled with koji (rice malt) / 獅子柚子 糀漬」への12件のフィードバック

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