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Yamagami Citrus and Herb Garden Pressed vinegar from fully peeled domestic Japanese sudachi
We use only Tokushima sudachi as raw materials, and we only produce from straight fruit juice, not from concentrate. Enjoy the invigorating acidity that is a hallmark of the sudachi fruit. You can mix it with water or soda to drink, or you can use it in cooking in place of ordinary vinegar. It adds a clean, crisp flavor to meat, fish, fried foods, and oily sautees. *At the time of shipment, all products have at least one month before their best-by date.
We spend a lot of time and effort extracting the juice. We begin with a machine called the "Pelatrice" that uses force to scrape off the outer peel, leaving a white ball of fruit. This is then pressed as far as possible. This method of extraction results in fewer bitter flavonoids and limonoids than conventional extraction with the peel still on. The final product is much more mellow and easy to drink.
We spend a lot of time and effort extracting the juice. We begin with a machine called the "Pelatrice" that uses force to scrape off the outer peel, leaving a white ball of fruit. This is then pressed as far as possible. This method of extraction results in fewer bitter flavonoids and limonoids than conventional extraction with the peel still on. The final product is much more mellow and easy to drink.
Ingredient name
Sudachi (Tokushima Prefecture)
treatment
(How to enjoy) From the staff at Yamakami Kaju Yakusoen
"In Tokushima, we squeeze sudachi fruit and vegetables on sashimi, deep-fried and grilled fish on a daily basis. It is also delicious squeezed into curry made from spices. It is also used in alcoholic beverages, and a menu item called "Sudachi Mojito" is often seen at restaurants in Tokushima. Many people like it best when simply squeezed into unsweetened soda water. It is also sometimes squeezed over vanilla ice cream. Rather than using it in cooking, the local way of using sudachi is to sprinkle it on your food as you like.
*Adjust the amount to your taste and enjoy, starting with about half a teaspoon.
"In Tokushima, we squeeze sudachi fruit and vegetables on sashimi, deep-fried and grilled fish on a daily basis. It is also delicious squeezed into curry made from spices. It is also used in alcoholic beverages, and a menu item called "Sudachi Mojito" is often seen at restaurants in Tokushima. Many people like it best when simply squeezed into unsweetened soda water. It is also sometimes squeezed over vanilla ice cream. Rather than using it in cooking, the local way of using sudachi is to sprinkle it on your food as you like.
*Adjust the amount to your taste and enjoy, starting with about half a teaspoon.
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