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益広 - ぽん酢 Masuhiro - Ponzu Vinegar[MHR-0004-D]

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[Available]
ポン酢は西から東に向かっている文化です。
それは果汁を酢の変わりに使うという極めて爽やかな自然な暮らしの物語です。
益広のポン酢は果汁にすだち、ゆこう、柚子をブレンドし中でも柚子は自家搾汁を厳守し本来の絞りすぎないうま味を大切にしています。また、醤油は小豆島ヤマヒサの天然醸造2年ものを使用しております。国内産大豆と国内産小麦を使い杉樽で寝かして作る醤油は本当にまろやかです。さらに、果汁味を補強する為日本一と言われる京都村山造酢・千鳥酢を使っております。鍋などにぽん酢をもちいる時に果汁は高温に弱いためその補強に酢を使います。しかし果汁本来の爽やかさを生かすためには例えわずかといえども良質の酢が必要となります。これが千鳥酢を贅沢に使用した弊社の考えです。また出汁味を必要以上に強調することなく醤油のうま味、爽やかさを壊さず活かすのが弊社の考えです。
どうぞ年月が築きあげた自然の味を心ゆくまでお楽しみ下さいませ。

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Ponzu is the culture from the west to east.

It is a tale of extremely refreshing life with nature where juice is used as replacement of vinegar. Masuhiro Ponzu is made by blending juice with Sudachi, Yukou and Yuzu. Only self-squeezed Yuzu were used for good taste. For soy sauce Azushima Yamahisa's 2 years natural brewed was used. The soy sauce made with domestic soybean and wheat and leave to brew in Sugitaru were really smooth.

In addition, Japan's No.1 Kyoto Murayama-zousu, Chidori vinegar was used to strengthen the taste of juice. When Ponzu is used in steamboat, vinegar will reinforce the juice taste that had weakened by high temperature. However, to bring out the fresh taste of juice, good quality vinegar is necessary. This is the reason why abundance of Chidori vinegar is used in our product. The freshness of soy sauce is preserved without emphasizing the soup more than necessary. Please enjoy the natural taste built up with time.
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