BRINGING FLAVOUR TO LIFE
OUR BRAND
THE LOGO OF THE MIZKAN GROUP IS INSPIRED BY THE GLOBAL VISION OF ‘BRINGING FLAVOUR TO LIFE’ TASTE / TANG / AROMA / HARMONY /
The logo, based on the Matazaemon Nakano family crest, shows three bars representing flavour, aroma and consistency, while the circle represents the perfect balance of these characteristics in each of the condiments.
The Mizkan name and corporate logo reflect the proud heritage and tradition borne out of 220 years of ownership and market leadership of the categories in which it competes.
OUR HISTORY
AT MIZKAN WE HAVE A VERY SIMPLE AIM, TO CRAFT JAPANESE VINEGARS AND SEASONINGS THAT BRING FLAVOUR TO LIFE.
Pioneering creativity has been at the heart of the Mizkan s tory since 1804. Our beginnings start with our founder, a h umble sake brewer. He started making vinegar with left over l ees from sake brewing, creating richer umami flavours with t angy acidity that harmoniously balance with sushi rice and c ooking ingredients.
Even today, through 9 generations, the N akano family continues to craft ingredients that embody true Japanese flavours.
TOGETHER WITH YOU, THE CRAFT CONTINUES
SHIRAGIKU
SPIRIT VINEGAR BREWED WITH RICE & SAKE CAKE
BRINGING FLAVOUR TO LIFE
MIZKAN CHEFS’ TIPS:
• Shir agiku adds a refined umami tang when brewed into light sauces like dressings.
• R eplace malt or wine vinegars with Shiragiku for a lighter, cleaner taste.
• P air with soy sauce for a distinct Japanese flavour that cuts through fish and oily food.
• Ide al for light pickling, curing, and creating a sweet-sour flavour with Honteri .
SHIRAGIKU VINEGAR IS BREWED WITH SEASONAL SAKE LEES FOR A DEEPER UMAMI FLAVOUR. CRAFTED FOR CHEFS BY THE NO.1 VINEGAR BRAND IN JAPAN.
THE PERFECT BALANCE:
Follow this guide for how to perfectly season your sushi rice. Please adjust the balance to better suit personal preferences.
PICKLES
VERSATILE ‘MIRIN-STYLE’ SWEET SEASONING
HONTERI
CRAFTED FOR VERSATILITY
WITH LESS THAN 0.5% ALCOHOL, MIZKAN HONTERI ALLOWS YOU TO ADD MIRIN SWEETNESS AND DEPTH OF FLAVOUR TO YOUR CREATIONS WITHOUT HAVING TO BOIL FIRST. THE SECRET INGREDIENT IN ALL YOUR DISHES.
WHY MIZKAN HONTERI:
• Hont eri offers mirin-like sweetness and depth with less than 0.5% alcohol, requiring no boiling .
• I t delivers sweet umami flavour notes, enhancing complexity and depth.
• A s a 1:1 replacement for sugar, Honteri caramelises faster and is less prone to burning or crystallising.
• Hont eri can also be used to add firmer texture to vegetables & fish.
DRESSINGS
PREMIUM PONZU CONTAINING 4% PURE YUZU JUICE
YUZU PONZU
A PREMIUM BALANCE
OUR YUZU PONZU RECIPE BALANCES ACIDITY AND SWEETNESS WITH UMAMI NOTES. A VERSATILE PREMIUM SAUCE WITH CITRUS YUZU JUICE. CRAFTED BY THE NO.1 PONZU MAKER IN JAPAN.
WHY MIZKAN YUZU PONZU:
• High-quality product with fresh citrus notes and rich flavour.
• Equiv alent to homemade Ponzu but with less effort, lower costs, and consistent performance , allowing chefs more time elsewhere in the kitchen.
• Made from Yuzu , a citrus fruit highly esteemed in Japan and East Asia for its intense fragrance and sweet-sharp taste , reminiscent of both oranges and lemons.
MIZKAN CHEFS’ TIPS:
• Mi x with mayo, sweet chilli sauce, or hollandaise for Japanese-inspired flavours.
• E nhance soy bases or use as a unique alternative in dressings.
• Ide al for recipes needing umami depth and citrus sharpness.
• Use a s a marinade to tenderize proteins with citrus and umami flavours.
• E njoy as a dipping sauce for gyoza or seafood such as oysters and fish bites.
SALAD
ALTERNATIVE SEASONAL SALAD COMBINATIONS -
SPRING - Asparagus, new potato, goats cheese, hazelnuts, mixed salad leaves
SUMMER - Tuna, Tomato and cannellini bean – use a tuna steak and marinade in Honteri and Yuzu ponzu.
AUTUMN - Butternut squash, halloumi, pomegranate seeds and pecan nuts
WINTER - Celeriac, Pear and Blue cheese salad
CUCUMBER, ROASTED BEETROOT, FETA AND TOASTED WALNUT SALAD
Ingredients / Serves 4
1 Red onion, finely sliced
50ml Mizkan Shiragiku
600g Raw beetroot, peeled and cut into wedges
30ml Olive oil
45ml Mizkan Honteri
1 Cucumber
100g Walnuts
150g Feta cheese, crumbled
15g Bunch fresh dill, roughly chopped
50g S alad leaves such as rocket or pea shoots
For the dressing
30ml E xtra virgin olive oil
30ml Mizkan Shiragiku
30ml Mizkan Honteri
Method
Step 1 - Place the red onion in a bowl and pour over the Shiragiku and leave to sit whilst you cook the beetroot.
Step 2 - Preheat the oven to 200C/fan 180C/gas 6. Place the wedges of beetroot in a roasting tin and toss well with the olive oil, Honteri and a good pinch of salt and ground black pepper. Roast for 35 – 40 minutes until cooked and sticky.
Step 3 - Meanwhile chop the cucumber and walnuts and mix in a bowl with the feta, dill and watercress.
Step 4 - Mix together the dressing ingredients.
Step 5 - Place the cooked beetroot on top of the salad and pour over the dressing and toss gently.
MISO AND CHILLI STICKY CHICKEN WINGS
Ingredients / Serves 4
12 Chicken wings
50ml Mizkan Honteri
75ml Mizkan Yuzu Ponzu
15ml Sesame oil
1 L arge chilli, finely chopped or chilli f lakes
18g Brown miso
12g Toasted sesame seeds
Method
Step 1 - Place the chicken wings in a tray. Mix the Honteri, Yuzu Ponzu, chilli and sesame oil. Pour over the chicken and mix in well and leave to marinade for at least 2 hours or overnight.
Step 2 - When ready to cook preheat the oven to 200C/fan 180C/Gas 6. Mix the miso into the chicken wings until fully incorporated. Tip all out onto a baking tray and roast for 30- 40 minutes until golden and sticky. Serve sprinkled with toasted sesame seeds.
CRUSHED NEW POTATOES WITH SHIRAGIKU AND PARMESAN
Ingredients / Serves 4
750g New potatoes
2 Cloves garlic, peeled
30ml Olive oil
50ml Mizkan Shiragiku
30g Parmesan cheese, finely grated
1g Flat leaf parsley, finely chopped
Method
Step 1 - Place the potatoes in a saucepan with the garlic and cover with cold water and bring to the boil. Simmer for 20 minutes until cooked then drain and leave to dry for a few minutes.
Step 2 - Preheat the grill to high. Place the potatoes in a bowl and toss with the olive oil and a pinch of salt. Tip the potatoes out onto a baking tray and using another baking tray press down on the potatoes until flattened.
Step 3 - Place the tray of potatoes under the grill and cook for 10 minutes until golden and crispy.
Step 4 - Drizzle or spray over the Shiragiku and sprinkle with parmesan and flat leaf parsley.
Ingredients / Serves 4
8 S ausages
15ml Oil
2 Red onions, cut into wedges
400g Cherry tomatoes
175ml Mizkan Yuzu Ponzu
100ml Mizkan Honteri
Method
Step 1 - Preheat the oven to 200C/fan 180C/gas 6. Add the sausages to a roasting tin and toss with the oil and cook for 15 minutes until starting to turn golden.
Step 2 - Tip in the onions, cherry tomatoes, Yuzu Ponzu and Honteri and return to the oven and cook for a further 30 minutes until the sausages are golden and sticky.
Roast sausages with red onions, cherry tomatoes yuzu ponzu and honteri until golden and jammy to serve over mash.
YUZU PONZU DIPPING SAUCE FOR BATTERED FISH WITH QUICK TARTAR SAUCE
Ingredients / Serves 2
75g Plain flour
50g Cornflour
12g Baking powder
1 L arge egg
100ml Ice cold water
400g Sustainable white fish such as cod, haddock, coley or pollock
Yuzu Ponzu Dipping Sauce
15ml Sesame oil
1 Small red chilli finely chopped
10g Piece fresh ginger finely grated
1 Clove garlic, finely grated
75ml Mizkan Yuzu Ponzu
Sunflower oil for deep fat frying
Quick Tartar sauce
70g Mayonnaise
1 Gherkin, finely chopped
5g Capers, finely chopped
15ml Mizkan Honteri
1g Chopped chives
Method
Step 1 - Combine the flour, cornflour and baking powder in a large bowl. Whisk together the egg along with the water then whisk into the flour until you have a smooth batter. Leave to rest for 30 minutes.
Step 2 - Combine all the ingredients for the dipping sauce and place in dipping bowls. Combine everything for the tartar sauce and place in bowls.
Step 3 - Heat the oil in the deep fat fryer to 180C. Cut the fish into 2 pieces and dip one piece at a time first in a little flour and then in the batter and then drop in the oil and cook for 6- 8 minutes depending on the thickness of the fish until golden and crispy. Drain the fish on kitchen paper and serve with the dipping sauce and tartar sauce.
CREAMY MISO MUSHROOM PASTA
Ingredients / Serves 2
250g Spaghetti
36g White miso
30ml Mizkan Honteri
45ml Mizkan Yuzu Ponzu
20g Butter
250g Mushrooms, finely sliced
30g Parmesan
1g Flat leaf parsley, finely chopped
Method
Step 1 - Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain and reserve about 300ml of the pasta water.
Step 2 - Heat the butter in a large frying pan and cook the mushrooms until golden then add the Honteri and Yuzu Ponzu and simmer for 5 minutes before adding the miso and then add the pasta and pasta water and mix until silky and the sauce coats the pasta.
Serve in bowls topped with parmesan and flat leaf parsley.
STEAK SANDWICH WITH SWEET AND STICKY SHALLOTS AND BEARNAISE MAYONNAISE
Ingredients / Serves 6
30ml Olive oil
500g Shallots, peeled
150ml Mizkan Honteri
50ml Mizkan Yuzu Ponzu
For the Bearnaise Mayonnaise
50g Mayonnaise
30ml Mizkan Shiragiku
18g Dijon mustard
15g Fresh tarragon, finely chopped
2 Sirloin steaks
4 Half ciabattas
50g Watercress
Whole shallots roasted with Honteri until golden and sticky. Serve with a mayonnaise mixed with Shiragiku, Dijon mustard and tarragon. Spread toasted ciabatta with Bearnaise mayonnaise and top with panfried thin cut sirloin steaks. Top with sticky shallots and watercress.
Method
Step 1 - Heat the oil in a medium saucepan and start to cook the shallots until golden. Turn down the heat and add the Honteri and cook down slowly until softened and sticky this will take approximately 20 minutes. For the last 10 minutes of cooking add the Yuzu Ponzu
Step 2 - Meanwhile mix together the mayonnaise with the Shiragiku, mustard and tarragon.
Step 3 - Cook the steaks and leave to rest for 10 minutes before cutting into slices.
Step 4 - Toast the ciabattas and then spread the base with the Bearnaise mayonnaise and top with the sliced steak, sticky shallots and watercress.
GRAVY
Ingredients / Makes 400ml
18g Plain flour
300ml Beef stock
50ml Mizkan Honteri
50ml Mizkan Yuzu Ponzu
Gravy
The value of adding Honteri and Yuzu Ponzu to a gravy is that it is made in house (a restaurant which has a carvery or prepares roasts regularly so where there is plenty of stock and meat fat to make gravy with) is that it will elevate the gravy from a standard level to premium for very little effort. Simply by stirring the Honteri and Yuzu Ponzu into the gravy, will add great flavour and a glossy shine, giving it a professional finish. It would have the same effect if added to a premade gravy too. It will give an added depth of flavour.
Method
Step 1 - Add the flour to a roasting tin containing meat juices from your roast. Stir until it forms a dark sandy paste then splash in the stock and stir until you have a smooth paste.
Step 2 - Add the Honteri and Yuzu Ponzu and simmer for 5 minutes. Strain and serve.
JAPANESE FRIES
Ingredients / Serves 2
For the Yuzu Ponzu Gel
2 Part Mizkan Yuzu Ponzu
1 Part Ultratex
For the Yuzu Ponzu Sweet Chilli Mayo
3 Parts Plain mayonnaise
1 Part Mizkan Yuzu Ponzu
1 Part Sweet chilli sauce
For the Pickled Red Cabbage & Red Onions
Red cabbage, shredded Red onions, finely sliced
1 Part Mizkan Shiragiku
1 Part Mizkan Honteri
Method
Please follow ‘sweet pickled liquid’ recipe.
Method
Step 1 - Prepare the Yuzu Ponzu Gel - pour Yuzu Ponzu into a bowl, add in Ultratex, whisk until thickened (treacle consistency).
Step 2 - Prepare Yuzu Ponzu Sweet Chilli Mayo - put the mayo in a bowl, add Yuzu Ponzu gel & sweet chilli sauce – mix until combined.
Add more Yuzu Ponzu / Sweet chilli sauce to taste.
Step 3 - Cook fries, place fries in a bowl and pour the Yuzu Ponzu gel and Yuzu Ponzu sweet chilli mayonnaise over the fries.
Step 4 - Once done, garnish with the pickled onion & cabbage.
GINGER CARAMEL SAUCE WITH ICE CREAM
Ingredients / Serves 4
200g Mizkan Honteri
10g Ginger
15g Milk
60g Double Cream
3g L ime
5g Ginger Purée
0.4g S alt
Method
Step 1 - Finely chop the ginger. Add the Honteri and fresh ginger to the pan and simmer until a golden caramel – this should take approximately 15 minutes.
Step 2 - Remove from the heat and remove the fresh ginger pieces. Stir the milk and cream together then pour it in to the caramel to stop the cooking. Add the remaining ingredients and stir.
Step 3 - To serve, pour over a dessert of your choice.
DIPPING SAUCES
Chilli Dipping Sauce
Ingredients/Serves 1
5ml Sesame Oil
1 Small red chilli, finely chopped
10g Fresh Ginger, finely grated
1 Clove of garlic, finely grated
75ml Mizkan Yuzu Ponzu
Method
Make the tempura dipping sauce, by mixing all of the ingredients together.
Gyoza Dipping Sauce
Ingredients/Serves 1
Original Yuzu Ponzu
30ml Mizkan Yuzu Ponzu
Spicy Yuzu Ponzu
30ml Mizkan Yuzu Ponzu
1 drop of La-Yu
Vinegar Pepper
30ml Mizkan Shiragiku
Pepper to taste
Method
Make each gyoza dipping sauce, by mixing the various ingredients together.
SWEET PICKLING LIQUID
Ingredients
1 Part Mizkan Shiragiku
1 Part Mizkan Honteri
The ratio can be adjusted according to your taste preference, but the 1:1 ratio provides a balanced flavour of acidity and sweetness.
Method
Step 1 - Prepare the ingredients
Clean and cut the vegetables or other ingredients you want to pickle. Common choices include cucumbers, radishes, carrots, or even thin slices of ginger.
Step 2 - Pickling process
Let the ingredients sit in the brine for at least 30 minutes. You can leave them at room temperature for a quick pickle or refrigerate them for a slightly longer pickling time.
HISPI CABBAGE WITH PONZU BUTTER
Ingredients / Serves 2
Hispi Cabbage
1 Head Sweetheart Cabbage
50g Yuzu Ponzu Butter*
10g S alt
2g Black Sesame Seeds
10g L ight Vegetable Oil
Method
Step 1 - Place the sweetheart cabbage with a little oil into a hot pan with a lid.
Step 2 - When the cabbage starts to brown, turn over.
Step 3 - Then add ¼ cup of water to create steam. Cover with a lid & cook until the cabbage is cook through but still has a bite.
Step 4 - Remove the lid and let all the water evaporate then add half the butter.
Step 5 - Place the cabbage onto the plate, heat some of the remaining butter and pour over.
Step 6 - Top with sesame seeds to serve.
* Ingredients for Yuzu Ponzu Butter
1g Mizkan Yuzu Ponzu
25g Butter
10g White Miso
Step 1 - Remove the butter from the fridge, 2 hours before you wish to make this recipe.
Step 2 - Place the butter into a kitchen aid and beat with the paddle until soft and slightly pale.
Step 3 - Add the Yuzu Ponzu and miso and mix on a low speed.
Step 4 - Place the butter back into the fridge.
AUBERGINE GRILLED WITH GARLIC
Ingredients / Serves 2
3 Aubergines
30ml Oil
5g Garlic
For the sauce
30ml Mizkan Yuzu Ponzu
15ml Mizkan Honteri
Method
Step 1 - Remove the stems from the aubergines. Cut them in half lengthways and make 1 cm wide slits on both sides. Cut the garlic into thin slices. Add Yuzu Ponzu and Honteri.
Step 2 - Heat the salad oil in a frying pan over medium heat, add the garlic and cook until golden brown and crispy.
Step 3 - Place the aubergine skin side down in the pan and when cooked, turn it upside down, cover and steam cook for 2 minutes. When softened, add the remaining dressing and stir-fry, turning the aubergines upside down.
Step 4 - Serve.
WANT TO TRY SOME ASIAN-FUSION DISHES?
POKE BOWL
Ingredients / Serves 1
75g S almon
30g Avocado
15g Onion
7g Olive Oil
1.5g Sesame Seeds
5g Spring Onion
36g Mizkan Yuzu Ponzu
Rice
240g Cooked Rice
Mizkan Sushi Seasoning
20ml Mizkan JS-47
OR
30ml Mizkan JS-Alpha
Method
Step 1 - Cut the salmon and avocado into 1.5 cm cubes and thinly slice the spring onion.
Step 2 - In a bowl, add the salmon, onion, Yuzu Ponzu and olive oil. Mix well.
Step 3 - To serve, place your rice in a bowl and add the ingredients from step 2. Top with toasted sesame seeds, chopped spring onions, and pour over the remaining juice from step 2.
TUNA JAPANESE-STYLE CARPACCIO
Ingredients / Serves 2
80g Tuna
17.6g Grated radish
1.2g Ginger
15ml Bonito tsuyu
7ml Mizkan Rice Vinegar
5g Olive Oil
Method
Step 1 - Cut the raw tuna and plate with the grated radish and grated ginger.
Step 2 - Mix Tsuyu, Mizkan Rice Vinegar and olive oil.
Step 3 - Pour 2 to 1.
VINEGARS
PRODUCT
SHIRAGIKU
CHARACTERISTICS INGREDIENTS
SPECIFICATIONS
A mild and full taste vinegar which captures the flavour and aroma of rice and sake cake. Perfect for sushi and it is one of the most popular Japanese vinegar brands in the markets of Europe, Asia, and the United States.
SUEHIRO
Spirit Vinegar (Water, Rice Extract, Alcohol, Sake Cake Extract, Spirit Vinegar), Salt. 4.5% Acidity.
Size: 20L
Case dimensions: 344 x 259 x 294mm
Gross weight: 21.47kg
Units per pallet: 36
Shelf life: 365 days
Size: 4 x 1.8 L
Case dimensions: 275 x 190 x 257mm
Gross weight: 8.09kg
Units per pallet: 64
Shelf life: 540 days
A light and mild taste vinegar which of grain and sake cake. Good not only for sushi but also for all types of Japanese, Chinese & Western cuisine.
Spirit Vinegar (Water, Grains Extract (contains Wheat), Alcohol, Sake Cake Extract, Spirit Vinegar), S alt. Acidity 4.2%
Size: 20L
Case dimensions: 344 x 259 x 294mm
Gross weight: 21.3kg
Units per pallet: 36
Shelf life: 365 days
A vinegar made from rice only with a rich aroma with a mellow yet full-bodied flavour.
A blend of spirit and rice vinegar with a light and tangy taste perfect for any type of recipe.
Rice Vinegar, Salt. 4.2% Acidity.
A rice vinegar made from rice only with a rich aroma yet full-bodied flavour.
Spirit Vinegar, Rice Vinegar, Water, Demerara Sugar, Salt.
Size: 20L
Case dimensions: 344 x 259 x 294mm
Gross weight: 21.3kg
Units per pallet: 36
Shelf life: 365 days
Size: 18L
Case dimensions: 313 x 259 x 294mm
Gross weight: 19.1kg
Units per pallet: 48
Shelf life: 730 days
Rice Vinegar. 5% Acidity.
Size: 6 x 568ml
Case dimensions: 236 x 158 x 50mm
Gross weight: 5.17kg
Cases per pallet: 120
Shelf life: 730 days
Size: 6 x 275ml
Case dimensions: 191 x 128 x 50mm
Gross weight: 2.63kg
Cases per pallet: 252
Shelf life: 730 days
SUSHI
PRODUCT
JS-47
JS-ALPHA
SUSHI SEASONING
CHARACTERISTICS INGREDIENTS SPECIFICATIONS
The most popular sugar and salt balance in Mizkan Brand products Method for FS in Japan. A convenient vinegar seasoning with the perfect blend of acidity, sweetness and salt. Simply mix with cooked rice to make delicious sushi rice.
Sugar, Spirit Vinegar, Rice Vinegar, Salt, Demerara Sugar.
The ideal sushi seasoning for chilled sushi. A convenient vinegar seasoning with the perfect blend to prevent deterioration of chilled rice. Simply mix with cooked rice to make delicious sushi rice.
Seasoned with sake cake and kelp to add a deep umami flavour. Perfect for seasoning sushi rice, or for adding a special touch to any rice dish.
Sugar, Spirit Vinegar, Water, Rice Vinegar, Salt, Fructose - Glucose Syrup, Cane Molasses.
Size: 18L
Case dimensions: 313 x 259 x 294mm
Gross weight: 24.49kg
Units per pallet: 48
Shelf life: 365 days
Size: 18L
Case dimensions: 313 x 259 x 294mm
Gross weight: 22.23kg
Units per pallet: 48
Shelf life: 365 days
Spirit Vinegar (water, rice extract, alcohol, sake cake extract, spirit vinegar), Sugar, Salt, Water, Kelp Extract.
Size: 6 x 568ml
Case dimensions: 236 x 158 x 50mm
Gross weight : 5.92kg
Cases per pallet: 120
Shelf life: 540 days
Size: 6 x 275ml
Case dimensions: 191 x 128 x 50mm
Gross weight: 2.99kg
Cases per pallet: 252
Shelf life: 540 days YUZU PONZU
A versatile premium ponzu sauce with a fresh citrus yuzu juice for dips, dressing, marinades, glazes and sauces.
Water, Soy Sauce (26%) (water, soy beans, salt, spirit vinegar), Sugar, Spirit Vinegar, Yuzu Juice (4%), Salt, Yeast Extract, Concentrated Lime Juice, Concentrated Orange Juice, Acidity Regulator (citric acid), Colour (plain caramel), Natural Flavouring.
MIRIN-STYLE SEASONING
HONTERI
Size: 4 x 1.8L
Case dimensions: 275 x 190 x 257mm
Gross weight: 9.25kg
Cases per pallet: 64
Shelf life: 365 days
Size: 6 x 275ml
Case dimensions: 191 x 128 x 50mm
Gross weight: 3kg
Cases per pallet: 252
Shelf life: 540 days
A versatile mirin-style sweet seasoning. Fermented rice is used to add sweetness and depth of flavour. Use for meat or seafood as a marinade or glaze, or add as a finishing touch to any sauces, dressings or soup bases.
Glucose Syrup, Water, Spirit Vinegar, Fermented Rice Alcohol (water, rice, alcohol, salt, rice malt), Sugar, Acidity Regulator: Citric Acid, Cane Molasses.
Size: 18L
Case dimensions: 313 x 259 x 294mm
Gross weight: 23.15kg
Units per pallet: 48
Shelf life: 365 days
Size: 4 x 1.8L
Case dimensions: 275 x 190 x 257mm
Gross weight: 9.76kg
Cases per pallet: 64
Shelf life: 540 days
Size: 6 x 568ml
Case dimensions: 236 x 158 x 50mm
Gross weight: 5.98kg
Cases per pallet: 120
Shelf life: 548 days
Size: 6 x 275ml
Case dimensions: 191 x 128 x 50mm
Gross weight: 3.03kg
Cases per pallet: 252
Shelf life: 548 days
We want to hear from you! Your feedback is invaluable in helping us improve our products and offerings.
Period: December 2024 – December 2025
Get in Touch via Email: UK: foodservice@mizkan.co.uk EU: eufoodservice@mizkan.eu