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BLOOD ORANGE HERB SAUCE

¥1,296 Out of Stock

Sales start from 10:00 on Sunday, April 30th

This sauce is made using the mash left over from distilling blood oranges. Blood oranges are characterized by their bright red flesh, but in the mash produced during distillation, the same color appears a lovely pale yellow.

After brewing it again with shio koji for about a month, the flavor is adjusted with herbs and vinegar picked from the garden to create a sweet and sour, yet salty sauce.

It's perfect for marinating meat. For example, how about grilling chicken breasts? Just marinate them for a few hours or overnight, then place them on a baking tray and bake them in an oven at about 190°C, being careful to get a nice sear.

This is all you need to season the meat. The power of the moromi and koji keeps the breast meat tender and not dry.

It is also delicious just as it is as a sauce.

specification

Ingredients: Blood orange mash, salt, koji, fennel, rosemary, white wine vinegar, washed double sugar (all domestically produced)
Contents: 300g

Limit two items per product (size) per person.

30 April (Sun.) 10:00 - on sale

This sauce is made from the mash of blood oranges after distillation.

Blood oranges are characterized by their bright red flesh, but the mash produced during distillation has a lovely pale yellow color.

After brewing again with salted malt for about a month, the flavor is adjusted with herbs and vinegar collected from the garden, resulting in a sweet and sour sauce with a strong salty taste.

It is ideal for marinating meat. How about grilled chicken breast, for example? Soak them for a few hours or overnight, Simply place them on a baking sheet and bake them in the oven at about 190°C (gas mark 6), taking care to get a delicious-looking grill mark.

This is all you need to do to season the meat. The malted rice and koji will make the breast meat tender and not crispy. It is also delicious just as a sauce.