Hot Sauce “Jabasco”

Description

A contraction of “jabara” and “tabasco”, this sauce announces itself by its color (red) and above all by its sensations in the mouth: lively, peppery and slightly spicy. Nothing too strong, however, as the dominant notes of jabara, a small Japanese citrus fruit similar to yuzu, are a source of great freshness, lime-like but with a peppery finish. The American-inspired Jabasco sauce has nothing to envy its big sister; the use of rice vinegar and a touch of sugar gives it a perfect balance, for a result you won’t forget (they say if you eat too much, you cry tears… of Jabasco).

This sauce is produced by Kumano Kodo, located in Wakayama, south of Osaka. In this mountainous region, considered the spiritual heart of Japan, the local people are dedicated to enhancing the value of their land, shaped by centuries of volcanic activity. This is undoubtedly what gives Jabasco sauce its power.

The glass bottle contains 100 grams of sauce, enough for one season (for the next, you’ll have to recommend it).

How to use:

Jabasco sauce is an original condiment that goes well with red meat (grilled or raw) and fish. It will soon become the essential touch to your Bloody Mary (or Mai, more common in Japan).

Storage:

110g glass bottle, keep in the fridge after use.

Ingredients:

Water, jabara juice (Citrus jabara Hort. ex Tanaka), sugar, rice vinegar, salt, kombu, red pepper.

Shelf life:

18 months