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Soy Vinaigrette with Ponzu and Yuzu (UCHIBOR) 150ml

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Product Details:

It is commonly used in Japanese cuisine. Traditionally it is used to complement the tataki. Soy sauce, mirin, rice vinegar, simmered seaweed are made. When the liquid cools, it is strained to remove the bonito and yuzu juice is added.

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Naoko Fujinami

Vinagreta de soja con Ponzu y Yuzu (UCHIBOR) 150ml

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