300 ml

DESCRIPTION OF BLACK RICE VINEGAR KOMBU KUROZU

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.

USE

Together with the mild acidity, this vinegar is ideal for marinating and for making dressings of all kinds.

• For dressings
• For marinating
• As an ingredient for other sauces

ABOUT THE MANUFACTURER

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.

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

700 ml

DESCRIPTION OF BLACK RICE VINEGAR KOMBU KUROZU

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.

USE

Together with the mild acidity, this vinegar is ideal for marinating and for making dressings of all kinds.

• For dressings
• For marinating
• As an ingredient for other sauces

ABOUT THE MANUFACTURER

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.

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

300 ml

Unrefined rice vinegar mixed with black garlic. Very complex aroma, slightly sweet. Interesting wherever black garlic also fits, e.g. with pork dishes.

Ingredients: wholegrain rice vinegar, black garlic, koji culture

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

200 ml

Ingredients: rice vinegar, agave syrup, yuzu juice

For this vinegar, rice was fermented into rice vinegar, mixed with original Japanese yuzu juice and lightly sweetened with agave syrup. Goes well with seafood, fish, scallops, for example. Or something more daring in desserts.

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

200 ml

Ingredients: rice vinegar, agave syrup, Japanese mandarine juice.

For this vinegar, rice was fermented into rice vinegar, mixed with original Japanese mandarin juice and lightly sweetened with agave syrup. Goes well with seafood, fish, scallops, for example. Or a little more daring in desserts.

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

200 ml

Ingredients: rice vinegar, agave syrup, sudachi juice.

For this citrus fruit vinegar, rice was fermented into rice vinegar, mixed with original Japanese citrus fruit juice from the Sudachi and slightly sweetened with agave syrup. Goes well with seafood, fish, scallops, for example. Or a little more daring in desserts.

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

180 ml

Ingredients: rice vinegar, rock candy, plum.

For this vinegar, rice was fermented into rice vinegar and mixed with original Japanese plum juice. Goes well with poultry, game and pork. Or a little more daring in desserts.

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

900 ml

Ingredients: rice vinegar, rock candy, plum.

For this vinegar, rice was fermented into rice vinegar and mixed with original Japanese plum juice. Goes well with poultry, game and pork. Or a little more daring in desserts.

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

360 ml

Description Sakura Cherry Blossom Vinegar

For this rice vinegar, the cherry blossoms are manually harvested in April and then placed in rice vinegar for 6 months. Then the vinegar is filtered. Its taste is complex due to the acidity and the sweet-almond-like aromas of the Japanese cherry blossoms. 

Ingredients: rice vinegar, cherry blossoms, sugar, glucose-fructose syrup, salt, mirin, SOYA sauce, monosodium glutamate E621.

In Japan, cherry blossom season is a national event. The advance of the cherry blossoms from March to May is followed on television parallel to the weather news. It starts in southern Japan and then arrived in the far north in May. Families and friends gather in parks to celebrate the event together.

Cherry blossoms, called sakura in Japan, symbolize the beginning of spring and are an important cultural theme, especially in Japanese cuisine.

Use

Fits e.g. 

• with seafood
• with light fish

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