+Rice Vinegar w/Sakura Cherry Blossom 900ml, ea

Elaborated by Japanese Master Craftsmen with respect due to traditions, it can be used for all culinary creations. The cherry blossom is hand picked in April, exclusively in Japan and then placed in rice vinegar for 6 months to diffuse its delicate perfume. Then the vinegar is filtered and the blossom pressed to diffuse all the strength of their aroma.

Recommended for: grated raw vegetables, shell fish salads and fish tartars, scallops or veal. You can also use it for oysters, to deglaze offal, season red fruit salads…Reduced, it expresses all its perfume and is perfect with meat and fish.