Dutch grown Sudachi.
Sudachi is a mutation of yuzu. Originally from Japan, but increasingly closer to home, from Spain. They are harvested green from September to October, but they are harvested yellow later in the year. In addition to a sour taste, they sometimes also have a spicy almost peppery undertone. Both the juice and the peel can be used.
Best kept in the fridge.
21% Sale
€--,-- € --,--(--,-- Incl. tax)
Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, ...
€ --,--(--,-- Incl. tax)
Umeboshi is a traditional Japanese dish made from dried and preserved plums. They have a d...
€ --,--(--,-- Incl. tax)
The unique, tart flavour of fresh yuzu combining lemon, mandarin and grapefruit balances e...
€ --,--(--,-- Incl. tax)
Also called binchotan fan. The perfect tool to get your charcoal to the right temperature....
Available in store
CloseYou can compare a maximum of 3 products
Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, sharp, and tart flavor with herbal undertones and notes of cumin, dill, and white pepper. More information
Umeboshi is a traditional Japanese dish made from dried and preserved plums. They have a distinctive taste of sour, salty and sweetnes. Umeboshi is usually used as a filling for onigiri rice balls or bento boxes. In addition, it contains many good nutrien More information
The unique, tart flavour of fresh yuzu combining lemon, mandarin and grapefruit balances exceptionally well with this mild mustard. Enjoy with cheese, fish or white meats. Add to sauces and dressings for an original burst of citrus that is both surprising More information
Also called binchotan fan. The perfect tool to get your charcoal to the right temperature. Made in Japan. More information
