Notre sélection premium pour les passionnés de gastronomie. Des ingrédients d'exception choisis par des chefs, des formats professionnels et des saveurs rares qui transformeront votre cuisine en atelier gastronomique. Pour ceux qui ne font aucun compromis sur la qualité.
Japanese Kurozu black rice vinegar, aged for 5 years, fermented in ceramic jars according to the Kagoshima (Japan) tradition. The long aging process develops a remarkable aromatic depth: balsamic notes, slightly caramelized, perfect balance of acidity and roundness. 500 ml bottle. Sublime reduced over duck breast, as a finishing touch to risotto, on pan-fried foie gras, or to elevate an exceptional vinaigrette.
Organic Umeboshi Plum Vinegar, made from traditionally fermented Japanese Umeboshi plums. Unique flavor: natural salinity, lively acidity, complex fruity and umami notes. 200 ml bottle. Ideal for seasoning sushi rice, vegetable marinades, Japanese pickles (tsukemono), or to enhance a fish sauce. Certified Organic Farming.
Kurozu Kakuida 10-year aged Japanese black rice vinegar, the jewel of the Kakuida house in Kagoshima (Japan). Slow fermentation in ceramic jars under the sun, followed by a 10-year maturation period that develops an extraordinary aromatic complexity: woody, balsamic notes, dried fruit, deep mahogany color. 1 L bottle. To be used in drops on foie gras, scallop tartare, aged cheeses, or prestigious cocktails. Reserved for special occasions.
Organic Japanese apple cider vinegar, made from apples grown in Japan (Fuji, Ringo varieties). Slow fermentation that develops sweetness and finesse. Elegant fruity profile, round acidity, notes of ripe apple. 200 ml bottle. Ideal for green salad dressing, chicken marinade, sauce for pan-fried foie gras or in cocktails (Japanese Penicillin). Certified Organic.
Organic Japanese Blueberry Vinegar, made from blueberries grown in Japan. Deep purple color, intense fruity profile, perfect balance between acidity and wild berry notes. 200 ml bottle. Sublime with duck breast, foie gras, spinach salad with goat cheese, or as a reduction for glazing white meats. Certified Organic.
Traditional Japanese Kakuida sesame Ponzu sauce, made by the Kakuida house (Kagoshima, Japan). A balanced blend of soy sauce, aged Kurozu black rice vinegar, Japanese citrus fruits (yuzu, sudachi), and toasted sesame. Deep umami flavor, delicate acidity, and a woody finish characteristic of Kurozu. Ideal as a marinade for white meats and fish, or as a sauce for gyozas, sashimi, beef tartare, or Thai salad. A rare Japanese gastronomic signature in Europe.
Organic Japanese yuzu vinegar, made from yuzu cultivated in Japan, the iconic citrus fruit of Japanese cuisine. Vibrant aromatic profile: intense citrus notes, floral freshness, refined acidity. 200 ml bottle. Sublime as a finishing touch for scallops, sashimi, sea bream carpaccio, salmon gravlax, or to twist homemade mayonnaise. Certified Organic.
Kakuida Semi-Spicy Kurozu Black Rice Vinegar Paste, a concentrate of Japanese black rice vinegar aged in ceramic. Thick and concentrated texture, powerful umami notes, light spicy heat. 180g jar. To spread on grilled meats, to incorporate into a sauce, marinade, or as a finishing touch for beef tataki. A signature culinary approach from Kakuida.
Traditional Japanese Ponzu - with Rice Vinegar and Sesame - Chef's Signature PonzuPays: Japan
Organic Aged Black Vinegar 3 Years Izumi (Brown Rice, Koji, and Soy) 100 mlPays: France🇫🇷
