Yuzu & ginger infused soy sauce
- True culinary art of Japanese cuisine
- Ultra delicious and unique soy sauces
- A bold fusion with fresh and peppery flavors
A True Culinary Art of Japanese Cuisine!
For this new creation, Oliviers&Co brings an exotic flavor to your kitchen! To craft this delicious soy sauce, fresh ginger from Réunion Island and yuzu from Japan are incorporated into the soy sauce during a slow and meticulous maceration process. This method allows the fresh, peppery flavors of yuzu and ginger to gently infuse into the soy sauce, creating a unique and refined taste experience.
Gluten-free and 100% natural, this soy sauce will add a delicious Asian touch to your dishes.
Tuna or salmon tartare Asian salad Spring rolls Meat marinade Grilled shrimp Octopus salad Barbecue beef skewers Grilled vegetables Rice noodle and chicken wok
Name: Yuzu and ginger soy sauce
Net quantity: 250 ml
Origin: Product of Portugal
Ingredients: Soy sauce* (water, soybeans, salt, vinegar) 82%, yuzu** 8%, ginger* 4%, sugar.
*Origin: *EU - **Outside EU
Special storage conditions: Store in a cool place after opening.
Always looking for creativity and innovation, Oliviers&Co has decided to revisit an essential ingredient in cooking: soy sauce.< /p>
Although this true black gold of Asian cuisine is far from the Mediterranean tradition, it goes perfectly witholive oil and a touch of vinegar /span> in many recipes. In no time at all, it allows you to create a tasty and original vinaigrette.
Specialist in the creation of tasty vinegars by infusion from fresh ingredients, without using flavorings or preservatives, our master vinegar maker set himself a real challenge: finding the right balance between umami and salty notes soy, and the new and refined flavors of yuzu and ginger, or black garlic. The result ? Ultra delicious and unique soy sauces.
Originating from China more than 2,500 years ago, soy sauce is widely used in Korean, Thai and Japanese cuisines. Quality soy sauce stands out for its traditional manufacturing process and natural ingredients. It is usually brewed by slow fermentation of soybeans, wheat, water and salt, without artificial additives or preservatives. This process, which can last several months, helps develop complex aromas and a characteristic depth of taste.
In the mouth we perceive a subtle balance between salty, sweet and umami.
Umami taste, often described as the fifth basic taste alongside sweet, salty, bitter and sour, offers a savory and rich taste, evoking the flavors of a broth, it is a powerful flavor enhancer.
