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.



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))



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” に1件のコメント


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