150 ml

• Japanese rice vinegar made from brown rice
• Produced by artisans using traditional methods
• Matured in earthenware pots in the open air
• 3 years of maturation
• Pleasantly mild taste

DESCRIPTION 3 YEARS MATURED BLACK RICE VINEGAR

Japanese black rice vinegar is fermented from brown (whole grain) rice to vinegar with the help of brown rice koji. In fact, the vinegar is not black, but the longer it takes to ferment, the darker it will turn out. The process was developed in the Edo period (1603-1868). Using brown rice increases the umami in the finished product.

Only high-quality ingredients of local origin are selected for the black vinegar from Kakuida. It is fermented naturally in special earthenware pots outdoors in sun, rain, wind and at various outside temperatures for over 3 years.

A special glass was used for the earthenware pots, which absorbs the heat of the sun and controls temperature and convection, ideal for the fermentation process in the open air. The infrared rays emitted by the glass give the vinegar a taste. The more often this glass is used, the more natural yeast and acetic acid bacteria adhere to it and the better the result of the fermentation process will be.

Every single day during the long ripening period, employees carefully monitor the development of the rice vinegar.

This is how the 3 year old black rice vinegar gets its pleasantly soft, mild taste.

ABOUT THE MANUFACTURER

The Kakuida company is based in Fukuyama City. The tradition of brewing black vinegar has been cultivated there for more than 200 years.

Kakuida has focused on making high quality black rice vinegar, using the best local ingredients and traditional labor intensive production methods. To do this, she works with the oldest vinegar craftsman in Fukuyama City, Akaike-san. The Koji used comes from Akaike-san's family.

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1 l

• Japanese rice vinegar made from brown rice
• Produced by artisans using traditional methods
• Matured in earthenware pots in the open air
• 1800 days = 5 years of maturation
• Pleasantly mild taste
• Presented in a specially designed porcelain vessel

DESCRIPTION BLACK RICE VINEGAR MATURED 5 YEARS

Japanese black rice vinegar is fermented from brown (whole grain) rice to vinegar with the help of brown rice koji. In fact, the vinegar is not black, but the longer it takes to ferment, the darker it will turn out. The process was developed in the Edo period (1603-1868). Using brown rice increases the umami in the finished product.

Only high-quality ingredients of local origin are selected for the black vinegar from Kakuida. It is fermented naturally in special earthenware pots outdoors in sun, rain, wind and at various outside temperatures for over 3 years.

A special glass was used for the earthenware pots, which absorbs the heat of the sun and controls temperature and convection, ideal for the fermentation process in the open air. The infrared rays emitted by the glass give the vinegar a taste. The more often this glass is used, the more natural yeast and acetic acid bacteria adhere to it and the better the result of the fermentation process will be.

Every single day during the long ripening period, employees carefully monitor the development of the rice vinegar.

This is how the 5-year-old black rice vinegar gets its pleasantly soft, mild taste. The Japanese call this vinegar "Takara" (treasure, jewel) because it is the best they can get from the ingredients.

This valuable, matured black rice vinegar is presented in a specially designed porcelain vessel and is therefore very suitable as a gift.

ABOUT THE MANUFACTURER

The Kakuida company is based in Fukuyama City. The tradition of brewing black vinegar has been cultivated there for more than 200 years.

Kakuida has focused on making high quality black rice vinegar, using the best local ingredients and traditional labor intensive production methods. She works with the oldest vinegar craftsman in Fukuyama City, Akaike-san. The Koji used comes from Akaike-san's family.

For further information please register with us: info@foodconnect.de An employee will activate your account.

250 ml

Ingredients: water, whole grain rice.

Traditionally fermented vinegar made from whole grain rice (4.30 ° or 4.3g citric acid / 100ml). Full and at the same time mild taste.

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250 ml, seasoned

Japanese rice vinegar seasoning especially for flavoring sushi, already seasoned. Of course, the Sushi Su can also be added as a seasoning to other dishes, especially where only a mild acidity (approx. 3%) is required.

Ingredients: sugar, brandy vinegar, rice vinegar, salt, cane sugar molasses

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500 ml

Vinegar with a grain flavor, unseasoned, with mild 4.2% acidity. The classic among the sushi vinegars.

Ingredients: Brandy vinegar made from alcohol made from genetically modified maize, WHEAT, rice, genetically modified maize, sake mash

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900 ml

500 ml, seasoned

Typical Japanese condiments for sushi

Ingredients: brandy vinegar, sugar, salt, flavor enhancers: monosodium glutamate, disodium inosinate, disodium guanylate

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150 ml

• Japanese premium rice vinegar for sushi
• used by 24 of all 27 Michelin starred sushi restaurants in Tokyo
• lightly seasoned

Description Edomae Sushi rice vinegar

This seasoned rice vinegar is something very special, namely a mixture of a rice vinegar with mild acidity and a red vinegar made from fermented, matured sake yeast (Sake Lee). For the sake red vinegar, the remains of the sake production = sake kasu are fermented into vinegar for 2 years in wooden boxes. This results in a slightly reddish vinegar with a particularly a lot of umami.

This rice vinegar was specially developed for Edomae Sushi, which we know as nigiris with seafood. It gives the rice a stronger taste than pure rice vinegar. Adding red vinegar increases the umami of the sushi.

Edomae Sushi rice vinegar is seasoned with sugar and salt. Hakuho no Shio, which has a mildly salty taste, was used as the salt.

Use

• with nigiri sushi
• to Chirashizushi

About the manufacturer

The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. These include, for example, the very rare solid fermentation.

This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.

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150 ml

• Japanese premium rice vinegar for sushi
• Used by 24 of all 27 Michelin starred sushi restaurants in Tokyo
• only natural ingredients
• unseasoned, yet with a full-bodied aroma
• 
   

Description Kinsho Sushi Master rice vinegar

The sushi vinegar of the sushi masters! Unseasoned and completely natural, yet with a full aroma and lots of umami!

This vinegar was developed together with an experienced Japanese sushi chef and is specially designed for Edomae Sushi (known to us as Nigiri).

Its secret lies in the mixture of mild rice vinegar and umami-rich red vinegar from Sake Lee. Sake Lee (Sake Kasu) are the remaining residues from a sake production, which are fermented to vinegar for this vinegar for 2 years in wooden boxes. Sake Lee vinegar is particularly rich in umami.

Use

• with nigiri sushi
• to Chirashizushi

About the manufacturer

The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. These include, for example, the very rare solid fermentation.

This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.

For further information please register with us: info@foodconnect.de An employee will activate your account.

300 ml

• Premium rice vinegar for sushi
• developed by a popular sushi restaurant in Tokyo
• seasoned with sugar, salt, seaweed extract
   

Description Restaurant Midori Sohonten sushi vinegar

Umegaoka Sushi Midori Sohonten is a very well-known sushi restaurant in Shibuya, a district of Tokyo. In order to enjoy the high quality of the sushi, guests put up with long waiting times, pull numbers from machines and wait patiently until their number is up. The balance between acidity, sweetness and umami of the sushi is important to the restaurant. Over the years you have developed a special sushi rice vinegar that helps meet these requirements. It's lightly seasoned with sugar and salt, and seaweed extract adds the umami.

The Japanese vinegar brewer Yokoi produces the vinegar according to the recipe of the sushi restaurant.

Use

• to nigiri sushi
• with maki sushi
• to Chirashizushi

About the manufacturer

The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. These include, for example, the very rare solid fermentation.

This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.

For further information please register with us: info@foodconnect.de An employee will activate your account.