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This liquid yuzu kosho is more easy to use in some dishes because it is thinner then normal yuzu kosho. Also, it tastes more fresh as well! Read more
This liquid yuzu kosho is more easy to use in some dishes because it is thinner then normal yuzu kosho. Also, it tastes more fresh as well!
The name “Marcy” pays tribute to the Chinese chef Masashi Kio, who participated in creating this delicious liquid yuzu kosho sauce. The vinegar added by the producer brings a lot of freshness and a more pronounced acidity than in an usual yuzu kosho. That is why this liquid version is your new secret ingredient.
Flavor : Spicy, fresh and lemony.
Use : Unlike traditional yuzu kosho which is thicker, this liquid version is easier to use in a sauce or a mayonnaise for example. Yuzu kosho is great to season broth, pasta, accompany fish and chips or pizza. This fresh and spicy sauce will also enhance your dressings, stir fried vegetables, fried dishes or grilled meat and fish.
Ingredients : Vinegar, yuzu kosho (yuzu (20%), green pepper, salt), red pepper, salt.
| Part | 100g |
|---|---|
| Energy | 109 KJ / 26 kcal |
| fats | 0.2 g |
| Saturated fat | 0.01 g |
| trans fat | |
| carbohydrates | 3.1 g |
Preservation : Store in a cool and dry place, away from light.
Oyama company is located in the midst of nature, in Miyazaki prefecture. Created in 1930, the company was relocated to Aya in 1973 to be closer to the purest water source, essential to produce its vinegars. Aya’s water is reputed for being purified by the surrounding forest. Oyama products are organic and pesticides free. The products are made from pure water, brown rice and koji using a simple traditional process whose key points are the southern sun and the effects of passing time.