Salted Yuzu Rice Vinegar
£15.99
Limit 2 per order
Limit 2 per order
Salted Yuzu Rice Vinegar
Founding batch. 50 bottles. November 2026.
Made with yuzu puree, traditional sweet rice mirin and sea salt sourced from the Essex coast. Clean, bright, precise. The kind of finishing ingredient that makes everything around it taste more like itself.
The spray gives you control. A whisper of saline acidity that wakes food up without announcing itself. It does not overpower. It clarifies.
The colour band at the base is our nod to synaesthesia, a gift my wife carries. Colour and sound arriving together. What you taste and what you feel.
300ml with spray attachment. Small batch. London-made.
HOW TO USE IT
Mist it over salmon, cod or halibut before they hit the pan. The acid firms the flesh at the surface, the mirin gives a clean glaze in the pan.
Spray your knife when cutting sashimi and the blade seasons the fish.
Use it as a cure. Four or five sprays over raw fish. Leave uncovered in the fridge overnight. Roast it the next day, or slice it thin and serve as is.
Finishing vinegars are a chef’s secret weapon. A single spray before a dish leaves the kitchen adds a touch of elegance that diners can rarely name but always feel. This is that ingredient.
DETAILS
300ml
Spray attachment included
Ingredients: rice vinegar, yuzu puree, sweet rice mirin, sea salt (Essex coast)
Made in London
Store in a cool dry place. Refrigerate after opening.
Salted Yuzu Rice Vinegar
Founding batch. 50 bottles. November 2026.
Made with yuzu puree, traditional sweet rice mirin and sea salt sourced from the Essex coast. Clean, bright, precise. The kind of finishing ingredient that makes everything around it taste more like itself.
The spray gives you control. A whisper of saline acidity that wakes food up without announcing itself. It does not overpower. It clarifies.
The colour band at the base is our nod to synaesthesia, a gift my wife carries. Colour and sound arriving together. What you taste and what you feel.
300ml with spray attachment. Small batch. London-made.
HOW TO USE IT
Mist it over salmon, cod or halibut before they hit the pan. The acid firms the flesh at the surface, the mirin gives a clean glaze in the pan.
Spray your knife when cutting sashimi and the blade seasons the fish.
Use it as a cure. Four or five sprays over raw fish. Leave uncovered in the fridge overnight. Roast it the next day, or slice it thin and serve as is.
Finishing vinegars are a chef’s secret weapon. A single spray before a dish leaves the kitchen adds a touch of elegance that diners can rarely name but always feel. This is that ingredient.
DETAILS
300ml
Spray attachment included
Ingredients: rice vinegar, yuzu puree, sweet rice mirin, sea salt (Essex coast)
Made in London
Store in a cool dry place. Refrigerate after opening.
