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Ponzu Sauce with Daikon Naogen 200ml


8,10 € tax incl.

Description : Ponzu sauce is a popular sauce in Japan, traditionally made with soy sauce, dashi stock and citrus juice. This ponzu is made with Naogen’ soy sauce mixed with yuzu and sudachi juice as well as grated gensuke daikon, cultivated in Kaga. This Japanese radish has an impressive size and it gives a nice texture to this sweet and fruity seasoning sauce.

Flavor : A sweet and fruity ponzu sauce associated with the refreshing taste and juicy texture of gensuke radish.

Use : Perfect to season meat and grilled fish, salads or gyoza, this ponzu sauce can also be used as a dressing sauce.

Ingredients : Soy sauce (43,23%), brewed vinegar (14,43%), water (12,84%), grated daikon (11,06%), yuzu juice (4,42%), sugar (3,61%), rice vinegar (3,56%), mirin (3,32%), sudachi juice (2,21%), fermented seasoning (0,74%), kombu extract (0,58%)

Preservation : Keep at room temperature, away from sunlight. Keep refrigerated after opening.

Origin : Japan

Shelf life : 18 months

Container : Glass bottle

Naogen was established in 1825 in Kanazawa. The company closely follows the footsteps of Ibei Naoeya, its precursor and inventor of the historical soy sauce “Oono Shoyu, invented in the town of the same name, Oono. This soy sauce was the first soy sauce produced in the area thanks to fabrication methods imported from Kishu, Wakayama during the 15th century. Slightly adjusted and modernized over time, these traditional methods remain the basis of soy sauce and soy sauce based products produced by Naogen. This producer had been one of the most renowned soy sauce producers for about 190 years in the region of Hokuriku, including Toyama, Ishikawa and Fukui. The “Umakuchi shoyu” soy sauce by Naogen stands out with its color and its umami rich yet slightly sweet taste. Ishikawa region benefits from an ideal climate and is rich in essential natural resources to make a good soy sauce. Namely, soy, especially the Kaga variety, water gushing out from mount Haku in Kana plain as well as locally made salt. Koji is also very important in the making of soy sauce and Naogen pays great attention to its culture. Therefore, the combination of high quality ingredients, modernized traditional methods and ideal environment results in a high quality soy sauce. Nowadays, Naogen not only produces soy sauce but also a wide range of ponzu, flavored soy sauce as well as dressing sauces and makes its way to French consumers’ table through Umami.

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