Tosazu Nishikidori

Description

Tosazu vinegar condiment is a derivative of the famous Japanese Sanbaisu sauce, with the addition of dried bonito (katsuobushi). It’s made from rice vinegar, sugar, mirin, soy sauce and dashi! It comes from the province of Tosa.

At first glance, it’s a simple recipe, but the result is diabolical. It’s a raging flood of umami that will hook your palate from the first drop. “Tosazu” is not a sauce like any other; it truly transcends food.

Use:

Its uses are limited only by your imagination. We recommend it to add a touch of smoke to vinaigrettes. To season shellfish (perfect on oysters, clams or scallops). To deglaze your dishes. On tartars and carpaccios (meat, fish or vegetables!).

Or, to impress your friends, turn it into a jelly: dilute it (or not), add the appropriate amount of agar agar (one teaspoon per 500 ml), heat, then chill. You’ll have a smoky, iodized jelly that will surely find a place in your dishes!

Storage:

In a dry, dark place. Always refrigerate after opening.

Ingredients:

Dashi (kombu seaweed, dried and smoked bonito flakes), rice vinegar, mirin, soy sauce (soy, wheat, salt, alcohol), Sanonta brown sugar.

Shelf life:

2 years