Shibanuma Yuzu & Katsuobushi Ponzu 300ml

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Delivery Information

  • Free UK delivery on all orders over £50.
  • All orders are dispatched on a next working day service (Mon - Fri UK mainland only).
  • Cut-off time is 12 noon Mon - Thurs for next day delivery.
  • Orders placed after 12 noon Mon - Thurs will be delivered on the second consecutive day after the order was placed.
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  1. Orders that do not contain frozen items will be delivered the following Monday.
  2. Orders that contain frozen items will be delivered the following Tuesday.

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SKU : S0308

Made of from local, Ibaraki prefecture fresh yuzu (8.2%). Shibanuma Yuzu & Katsuobushi Ponzu has the perfect balance of salty, sweet and sour. 
It enhances the flavour of many dishes such as sashimi, yakiniku and vegetables. 
It can also be used as a dipping sauce for meat, gyoza, as a salad dressing and much more. The fragrance of fresh yuzu really stands out, and is perfectly complimented by smoky bonito (Katsuobushi) aromas.  

This ponzu is made only by using Japanese Maru soybeans from Shibanumas own Ibaraki prefecture and is slowly aged in Shibanumas 200+ year old wooden barrels. The shoyu (Soy sauce) is NOT heat treated and so delivered a beautiful, soft taste and aroma, whilst showing a deep golden soy sauce colour.

Shibanuma Soy Sauce has produced soy sauce in Tsuchiura, Hitachi, Japan for over 320 years and 18 generations, since 1688. Shibanuma soy sauce was selected and presented to the Edo Shogunate as one of the best soy sauce in Japan.

The secret to Shibanuma’s soy sauce are the original wooden barrels descended for decades, traditionally used for fermentation and maturation. Natural koji microbes in the wooden barrels combined with Shibanuma’s process method are the key to the quality. They the best soy sauce in Japan” by Somegoro Ichikawa.

Ingredients:

Soy sauce, sugar, mixed Glucose fructose liquid sugar, brewing vinegar, yuzu juice, bonito extract, yeast extract, lemon juice, seasoning (amino acid etc.), wheat, Mackerel.

Storage

Refrigerate ofter opening.



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