Condiment is always on the table in Italian households. Each family and region has its own original condiment, which is used according to season and cuisine. Condiment is made in Japan using Japanese fruits and seasoned to suit the Japanese table.
Cogna is the most popular condiment in Italy. Based on grape juice before making wine, pears, apples, quince, figs, are boiled down and flavored with orange and lemon zest, Ding dong, and cinnamon. It is best served with cheese or meat dishes to enhance the flavor of the dish.
Rhubarb and plum condiment recipe was assembled under the theme of "a condiment that goes well with Japanese food. This condiment is made with rhubarb, ume plum, and a secret acidity of raspberries, with notes of sesame oil and shiso. It is a "Japanese condiment" that complements Japanese cuisine, seafood and vegetable dishes, but is also delicious served with rice or onigiri.
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Content: 115g
Shelf life: One year from the date of manufacture
Storage method: Store at room temperature out of direct sunlight. After opening, store in a refrigerator (below 10℃) and consume as soon as possible regardless of the expiration date.
*For guests requesting hand-written receipt for this purchase, kindly contact 03-6810-0655 / restaurant.otemachi@fourseasons.com before process payment.
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