3 år gammel tonkatsu sauce 350g

Særlig vintage tonkatsu sauce, en dyb smag og krydderfornemmelse.
Denne 3-årige Tonkatsu-sauces eksistens skyldes et jordskælv i området, hvor den bliver produceret. Saucen forblev i beholdere i genopbygningsperioden og udviklede usædvanlige aromaer og smag. Produktet er unikt og er en souvenir fra jordskælvet.
Det er derfor en meget speciel vintage tonkatsu sauce, der kan bruges med paneret svinekød, kalkun og kalvekødstykker, men også til tatarbøffer, stegte eller kogte grøntsager, pasta, okonomiyaki og takoyaki.

Vidste du, at den berømte japanske Tonkatsu sauce kom fra den første engelske Worcestershire saucefabrik i Japan, "Dohman Seasoning Research Institute" i 1923?
Denne sauce blev importeret gennem Kobes havn, og blev spredt i hele Japan sammen med det europæisk køkken. Men japanerne begyndte at søge en tykkere, rigere og mere velkendt smag. I 1948 blev majsstivelse anvendt. Den sauce, der blev lavet på det tidspunkt, var den første japanske No-ko sauce (tyk og rig), kaldet Tonkatsu sauce. Saucen blev meget populær og oversvømmede mange specialrestauranter i Okonomiyaki og Takoyaki. Saucen fremmede udviklingen af den kulinariske kultur i Kansai-regionen, hvor befolkningen bruger meget hvedemel.

I januar 1995 blev hovedkvarteret og fabrikken fuldstændigt brændt ned og ødelagt af det enorme jordskælv Hanshin Awaji. Fabrikken blev hurtigt genopbygget, men saucen forsvandt fra butikshylderne.

De forbereder saucens råvarer - grøntsager, frugter, krydderier osv. ved at koge dem i en kæmpe gryde i deres fabrik. Det færdige produkt raffineres i en anden tank og separeres derefter ved spontan dekantering. Denne fremstillingsproces er den traditionelle "sedimenteringsmetode".

Ingredienser: Tomat, Løg, Æble, Hvidløg, Sukker, Ris og Eddike af sukkerør, Vand, Salt, Rødvin, Gær ekstrakt, Sort peber, Muskatblomme, Nelliker, Timian, Salvie, Koriander, Spidskommen, Selleri, Jamaica peber, Hvid peber, Chili, Cassava stivelse, Cassava Dextrin, Majspulver, Sojasovs, Hvede, Søde kartoffel dextrin, Fortykningsmiddel E1422
Næringsværdier: Pr. 100 g:
Energi 143 kcal (607 kj)
Fedtstoffer 0,8 g, heraf mættede fedtsyrer 0,33 g
Kulhydrater 33 g, heraf sukker 27,8 g
Protein 0,9 g
Salt 5,23 g
Allergener: Hvede, Soya
Emballage: Flaske
Opbevaring: Opbevares væk fra lys & varme og efter åbning køligt.
Oprindelse: Kobé, Japan

3 YEAR-OLD TONKATSU SAUCE, 350g

Special vintage tonkatsu sauce, a deep flavour and spice sensation

Ingredients : mixed fruits and vegetables (tomato, onion, apple, garlic), sugar, rice and sugar cane vinegar, water, salt, red wine, yeast extract, spices (black pepper, mace, cloves, thyme, sage, bay leaves, coriander, cumin, celery, Jamaica pepper, white pepper, chilli, cassava starch, cassava dextrin, corn powder), soy sauce (soya, wheat, salt), ferment (wheat, yeast extract, sweet potato dextrin), thickener E1422
Packaging : 350g net bottle
Storage : Store away from light and heat and refrigerate after opening
Origin : Kobé, Japan
Allergenics : wheat, soya

This 3 year-old Tonkatsu sauce owes its existence to the earthquake. The sauce remained in vats during the reconstruction period and developed exceptional aromas and flavours. The product is unique and is a souvenir from the earthquake.
It is therefore a very special vintage tonkatsu sauce, to use with breaded pork, turkey and veal cutlets, but also for flavouring beef tartares, pan-fried or boiled vegetables, pasta, okonomiyaki and takoyaki.
The black pepper and red wine bring out the flavours of the food. A deep flavour and spice sensation!

Did you know that the famous Japanese Tonkatsu sauce came about from the first English Worcestershire sauce factory in Japan, the "Dohman Seasoning Research Institute" in 1923?
This sauce, imported through the port of Kobé, spread throughout Japan along with European cuisine. However, the Japanese began to look for a thicker, richer and more familiar taste. In 1948 corn starch was used. The sauce made at the time was the first Japanese No-ko sauce (thick and rich), called Tonkatsu sauce. The sauce, became very popular, flooding many speciality restaurants in Okonomiyaki and Takoyaki. The sauce promoted the development of culinary culture in the Kansai region where the population uses a lot of wheat flour.

In January 1995, the headquarters and the factory were completely burned down and destroyed by the huge Hanshin Awaji earthquake. The factory was quickly rebuilt, but the sauce disappeared from the shop shelves. Reconquering the market has been complicated.

It has been possible thanks to the implementation of the traditional sedimentation production method.

They prepare the raw materials of the sauce - vegetables, fruits, spices, etc. by boiling them in a huge saucepan in their factory. The finished product is refined in another tank and then separated by spontaneous decantation. This manufacturing process is the traditional "sedimentation method". The long-term maturation, in vats, of many ingredients, is complex and transforms the raw materials, creating rich aromas and mellow flavours. The suspended ingredients from this decantation become the raw material of the Worcestershire sauce, and the sauce that has accumulated at the bottom of the tank is then left to age and then sold.

Varenummer: YOLI

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