FIG AND NECTARINE BALSAMIC VINEGAR SAUCE

This sauce is made using the mash left over after distilling fig brandy. It is flavored with plenty of balsamic vinegar and garlic and rosemary. The sweet and sour taste of the balsamic vinegar blends with the complex flavor of the mash, making for a sauce that you'll want to drink spoonful after spoonful.

It is recommended to use it for stewing meat, etc., like the Moromi Sauce from last time, but since it is a sweet and sour sauce, it is also delicious when mixed with your favorite oil to make a dressing, so please try it. If you mix it with olive oil, rice oil, salad oil, or other mild oils, or sesame oil, it will become a Chinese-style sauce.

This is a versatile sauce that can be used in a variety of ways, depending on your ideas, including salads, tofu and fish carpaccio-style dishes, and to flavor grilled vegetables.

A bonus letter with recommended recipes is also included.

Contents: 310g
Ingredients: Fig mash, balsamic vinegar, sugar, garlic, rosemary, bay leaf, salt

This sauce is made from the mash of fig brandy after distillation. I added a lot of balsamic vinegar and flavored it with garlic and rosemary. The sweet and sour taste of the balsamic vinegar blends with the complex flavor of the malt liquor to create a sauce that makes you want to take a spoonful and then another spoonful.

I recommend using it for stewing meats and other dishes like the previous Moromi sauce, but since the sauce is characterized by its sweet and sour taste, it is also very tasty when mixed with your favorite oil to make a dressing. You can mix it with olive oil, rice oil, salad oil, or sesame oil to make a Chinese-style sauce.

It is a versatile sauce that can be used for salads, tofu, fish carpaccio style dishes, grilled vegetables, etc. It can be used in a variety of ways depending on your ideas.

A letter with recommended recipes is also included as an extra.

Contents: 310g
Ingredients: fig malt, balsamic vinegar, sugar, garlic, rosemary, bay leaves, salt