Artisanal Yuzu Puree from Kochi

Description

A French confitier takes on the task of sublimating yuzu lemons from Kochi, the benchmark prefecture for Japanese citrus. The result is an extremely fresh fruit, because the confiturier didn’t over-sweeten the preparation. Excellent with fatty meats, cheesecake or even a slice of butter…

Use:

As a jam, of course, but also on hard cheeses, with fromage blanc and why not in mochi?

Storage:

Keep away from light and heat, refrigerate after opening.

Ingredients:

56.50% Kôchi Yuzu (citrus junos), sugar, water.

Shelf life:

24 months.