This new kind of sauce condenses the charm of Tokushima. It is a spicy, sweet and refreshing sauce that combines yuzu juice, persimmon vinegar and red pepper.
Bakasco, whose name obviously evokes the famous Tabasco, was named after Bando (“Ba”) and Kawazoe (“Ka”), the two producers located in Tokushima who joined forces to create this condiment rich in flavor.
After the acidity of the persimmon vinegar, enveloped in a sweet scent of yuzu, we discover a punchy and spicy taste.
Drizzle a drop or two of this sauce over pasta, pizza, or fries for a refreshing, tangy taste. Use it with a burger, tacos, to season beef tartare, ceviche, carpaccio or gazpacho. It can also be added to ramen or udon noodle broth. This sauce goes very well with sashimi, okonomiyaki and Japanese cuisine in general.
Ingredients: Yuzu juice, persimmon vinegar, salt, yuzu peel, red pepper
Store at room temperature, protected from light. After opening, store in the refrigerator.
Net weight: 60ml