الوصف

1.Mackerel marinated with KITO-YUZU,salt and olive oil

-We marinate fatty Mackerel which can be caught around the end of fall~winter with aromatic KITO-YUZU,salt,and mild extra virgin olive oil.

-We remove the smell fishy by fresh smell of KITO-YUZU and make it refreshing flavor.

2.Mackerel simmered in KITO-YUZU MISO

-We simmer fatty seasonal Mackerel which can be caught around the end of fall~winter in aromatic KITO-YUZU and rich MISO.

3.KITO-YUZU extra virgin oil

- Olive is from Liguria,Italy.It is Taggiasca race and it tastes smooth and mild.

-YUZU oil is essentialized from special cultivated (not using agrichemical and agrichemical)fruit skin of KITO-YUZU

-This olive oil is one of the most effective for feeling the great smell and sourness of YUZU.

4.first squeeze tomato PONZU ( Japanese sauce made primarily of soy sauce and citrus juice)

-The principal material is White Soy Sauce and seasoned with dashi of kelp(Japanese soup stock)

-The sourness of tomato and fruit juice of citrona small citrus go well with meat dishes.

-You can use this PONZU for pasta sauce,chicken saute ,and so on.