• Bestseller
Origin Ibaraki, Japan
Container Glass bottle
Usage Ponzu is very easy to use because it fits very well with European cuisine. It will accompany your salad dressings, raw scallops, white butter sauces, fatty meats, etc.

Sauces

Shibanuma yuzu ponzu sauce

Shibanuma yuzu ponzu sauce
11,00 €
11,00 €
36,67 € l

Ref. 178

Size

In stock

Description

Ponzu is a popular and popular sauce in Japan. It combines soy sauce, dashi, and a Japanese citrus fruit. It often also contains a little vinegar or mirin.

 
Discover Shibanuma Yuzu Ponzu Sauce, a delicate elixir that combines traditional soy sauce with yuzu, a Japanese citrus fruit with fresh and fruity aromas. Ideal for enhancing your dishes, this sauce will enhance salads, sushi, and grilled fish. Made by Shibanuma, renowned for its expertise, it guarantees exceptional and authentic quality. Bring an exotic touch to your cooking with this essential sauce for lovers of umami flavors.

Flavor

Its much-loved taste is fresh, deep and rich in umami.

Conservation

Store in a cool, dry place away from light. Keep refrigerated after opening.

Ingredients & Allergens
Soy sauce (Water, Defatted soybeans, Wheat, Salt) (48.1%), Water (20.98%), Glucose-fructose syrup with sugar (11.72%), Brewed vinegar (11.71%), Yuzu juice (4.65%), Flavor enhancers (E621, E635, E631, E627) (1.63%), Yeast extract (0.56%), Dried bonito seasoning (Salt, Sugar, Skipjack tuna, Yeast extract, Corn protein hydrolyzate) (0.46%), Lemon juice (0.19%)

Allergenes : Soy, Wheat, Skipjack tuna
Nutritional Values

Per 100 ml: Energy 325 kJ / 78 kcal, Fat 0 g (of which saturates 0 g), Carbohydrate 14.9 g (of which sugars 10.8 g), Protein 4.5 g, Salt 8.5 g.

View full details
Origin Ibaraki, Japan
Container Glass bottle
Usage Ponzu is very easy to use because it fits very well with European cuisine. It will accompany your salad dressings, raw scallops, white butter sauces, fatty meats, etc.
Shibanuma
The producer

Shibanuma

Founded in 1688, in the Edo period, in Ibaraki Prefecture,Shibanuma has been perpetuating the art of soy sauce for over three centuries. Today, headed by Mr. Shibanuma,18th generation at the head of the family business, the house maintains traditional production methods, including the fermentation in wooden barrels, some of which date back to the Meiji era (late 19th century). These barrels, impregnated with decades of microorganisms, give the sauce an incomparable depth and aromatic richness. Beyond its exceptional soy sauces, Shibanuma also develops condiments such as ponzu or grill sauces, to discover to enrich your cooking with authentic Japanese flavors.