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.
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Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, ...
€ --,--(--,-- Incl. tax)
AFS, the limited young and unpasteurised version of the 30 year aged sake AFS, is made by ...
€ --,--(--,-- Incl. tax)
Umeboshi is a traditional Japanese dish made from dried and preserved plums. They have a d...
€ --,--(--,-- Incl. tax)
A delicious combination of freshly squeezed yuzu juice and premium quality soy sauce made ...
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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
AFS, the limited young and unpasteurised version of the 30 year aged sake AFS, is made by the ‘hot yamahai’ method only used by the brewery Kidoizumi. The result is an intense mix of incredibly high levels of sweetness and acidity, which combine into a so 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
A delicious combination of freshly squeezed yuzu juice and premium quality soy sauce made from whole soya beans aged in cedar casks. The skilled craftsmen of the Yugeta family carefully combine umami and citrus using the powerful aroma of yuzu with the ri More information
