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YOKACHORO FOOD BASE

Utilizing crops such as thinning and plucking, which have no use until now, and substandard products that are difficult to put on distribution, All of the bottled and canned food that can be "made" only by chef is made by hand

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[A hot sauce with a light and unrelenting spiciness and a refreshing and crisp acidity that makes you want to put it on anything] Sweet and delicious "Onshu mandarin oranges" that are in season from around November By using the thinned tangerines called "Picking" and very sour, A refreshing acidity and aroma like no other was born. With green jalapeños, which are in season in August and September Wenshu tangerines picking in August. Plucked tangerines that would normally be discarded as fertilizer for the field, By having an unexpected encounter with jalapeños The most vivid hot sauce I've ever had is ready. [How to use] It can be used as a base for salsa sauces, marinated fish, and as a condiment for yakiniku and yakitori. Substitute wasabi for slightly fatty sashimi such as yellowtail and horse mackerel. Mix it with mayonnaise for an easy spicy tartare. In winter, it can also be used as a substitute for yuzu pepper in pots and oden. If you combine it with cheese, it will be a wine accompaniment by itself.
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Green Hot Sauce|Spicy and refreshing salsa sauce Tacos BBQ Camping and more

[A hot sauce with a light and unrelenting spiciness and a refreshing and crisp acidity that makes you want to put it on anything] Sweet and delicious "Onshu mandarin oranges" that are in season from around November By using the thinned tangerines called "Picking" and very sour, A refreshing acidity and aroma like no other was born. With green jalapeños, which are in season in August and September Wenshu tangerines picking in August. Plucked tangerines that would normally be discarded as fertilizer for the field, By having an unexpected encounter with jalapeños The most vivid hot sauce I've ever had is ready. [How to use] It can be used as a base for salsa sauces, marinated fish, and as a condiment for yakiniku and yakitori. Substitute wasabi for slightly fatty sashimi such as yellowtail and horse mackerel. Mix it with mayonnaise for an easy spicy tartare. In winter, it can also be used as a substitute for yuzu pepper in pots and oden. If you combine it with cheese, it will be a wine accompaniment by itself.
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YOKACHORO FOOD BASE|よかちょろフードベース
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Green Hot Sauce|Spicy and refreshing salsa sauce Tacos BBQ Camping and more
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YOKACHORO FOOD BASE

Utilizing crops such as thinning and plucking, which have no use until now, and substandard products that are difficult to put on distribution, All of the bottled and canned food that can be "made" only by chef is made by hand
1
《Natural and healthy ingredients》 Mainly crops grown without the use of pesticides and chemical fertilizers The seafood is natural, and the meat is game or raised with a focus on feed
2
《Built naturally》 Whether bottled or canned, the seasoning is naturally brewed, No food additives are used. We value "handiwork" and "authenticity"
3
《Familiarize yourself with the daily life of your home and enjoy the extraordinary》 Just stir-fry it with vegetables, add a spoonful to the soup, add it to the dish... That alone makes the usual dishes look like they're going to be out of the way
Locally MadeHandmade & CraftsOrganicEco-friendlySmall Batch

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