Origin Tokushima, Japan
Container Glass bottle
Usage It can be used as a lemon substitute in both savory and sweet dishes: sorbet, fruit salads, cocktails. It will also be a wonderful addition to your sauces to accompany fish and seafood.
Ice creams and sorbets Salads Pastry Dessert Marinades and sauces

Citrus fruits

Hand-squeezed yuzu juice

Hand-squeezed yuzu juice
12,90 €
12,90 €

Ref. 68

Size

In stock

Description

Made from freshly picked fruit, this hand-pressed yuzu juice captures all the aromatic richness of this Japanese citrus fruit with its complex notes of mandarin and citron. Its intense freshness and hint of bitterness make it a prized ingredient in Japanese cuisine and mixology alike. A few drops are enough to flavor a vinaigrette, fish marinade, or sashimi sauce. It also enhances desserts, ice cream, cocktails, or even a simple glass of sparkling water. Naturally rich in vitamin C, with no added sugar or preservatives, pressed yuzu juice is ideal for adding an umami touch to your creations!

Flavor

Its subtle and complex aroma is somewhere between mandarin and citron.

Conservation

Store in a cool, dark place. Once opened, refrigerate and consume within 1 month.

Ingredients & Allergens

100% yuzu juice.

Nutritional Values

Per 100 ml: Energy 176 kJ / 42 kcal, Fat 0.1 g (of which saturates 0 g), Carbohydrate 9.9 g (of which sugars 0 g), Protein 0.3 g, Salt 0.01 g.

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Origin Tokushima, Japan
Container Glass bottle
Usage It can be used as a lemon substitute in both savory and sweet dishes: sorbet, fruit salads, cocktails. It will also be a wonderful addition to your sauces to accompany fish and seafood.
Ice creams and sorbets Salads Pastry Dessert Marinades and sauces
Ogon no Mura
The producer

Ogon no Mura

Located in Tokushima Prefecture, on the island of Shikoku, Ogon no Mura - literally"The Golden Village" – produces and distributes citrus juices (yuzu, sudachi), ponzu sauces, marmalades, syrups and yuzu drinks. The company sources its products mainly from the former town of Kito, now part of Naka-cho. Nestled at the southern foot of the Mount Tsurugi, the second highest peak in western Japan, and bordered by the clear waters of the Naka River, this preserved territory is nicknamed the “Tibet of Shikoku” for its unspoiled nature and ideal climate for growing yuzu. Driven by the belief that agriculture can revitalize territories, Ogon no Mura is committed to revitalizing Kito, a region in demographic decline, by reviving the golden glow of yuzu. Its philosophy: contribute to a sustainable society, enrich and make the inhabitants happy by prospering with them, and develop the land while respecting its balance.