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300 ml
Tosazu is a typical Japanese seasoning sauce. To make a dashi is mixed with soy sauce and mirin. Then a high-quality rice vinegar is added again. The taste of Tosasu is very complex, full of umami and with a slight acidity. Tosazu can be used anywhere you would use a soy sauce, but it is much more exciting and complex.
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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