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700 ml
Japanese black rice vinegar, called "Kurozu", is made from rice, namely from brown rice. Adding kombu gives the black rice vinegar an even more intense umami taste. In addition, this Kombu Kurozu has been seasoned with other ingredients, which gives it a very complex, slightly sweet taste.
The name "black rice vinegar" already indicates that the color of the vinegar is dark.
Together with the mild acidity, this vinegar is ideal for marinating and for making dressings of all kinds.
Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.
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