300 ml
- Ponzu with 5 citrus fruits
- From a Japanese manufacture established 1879
- Full umami + fresh citrus notes
- With raw fish (carpaccio, ceviche, sashimi) or as a marinade
Description Chanponzu
Ponzu is a typical Japanese seasoning sauce with citrus notes. For production, Mirin is boiled together with rice vinegar and kombu algae, then cooled, filtered and finally the citrus juices as well as soy sauce, amazake, shiitake mushrooms are added. The taste of the ponzu is full of umami enriched with fresh citrus notes. Ponzu is traditionally used with sashimi or as a marinade.
The photo shows the steaming of the rice
Use of Chanponzu:
- With raw fish (carpaccio, ceviche, sashimi) or as a marinade
- With grilled fish or meat
- As an ingredient for other sauces
About the manufacturer
Marusho was founded in the late Edo period in 1879 and has been producing since then finest Japanese vinegar and ponzu. Soft water from the Kumano Mountains, which they use for brewing is of particular importance to Marusho for the quality of their products. The vinegars are aged traditionally in wooden barrels made from Kumano cedar trees. In the 80s of the last century they had contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.
The photo shows the wooden barrels at Marusho. The Japanese characters you see are names of sumo wrestlers. Each barrel bears such a name as the founder of Marusho was a sumo fan. You can find a video of the manufacturing process here
Sauce
Delivery within 3-5 days
Origin: Japan
Ingredients: Yuzu, Daidai, Yuko, Kabosu, Sudachi juice, SOY sauce (SOY, WHEAT), Kombu, Amazake, Hon Mirin, Shiitake mushrooms
Allergens: SOY, WHEAT
| Nutritional values | per 100 ml |
|---|---|
| energy | 331 kJ / 79 kcal |
| fat | 0.1 g |
| saturated with it | <0.1 g |
| carbohydrates | 15.6 g |
| of which sugars | 11.2 g |
| protein | 4.1 g |
| salt | 2.5 g |
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek
