900 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

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720 ml

Description

For this vinegar, red shiso leaves were pickled in rice vinegar and then filtered. The vinegar has a light pink color.

Ingredients: rice vinegar, rock candy, red shiso leaves

Acidity: 7%

About the manufacturer Tobaya Suten

The company of the manufacturer Tobaya Suten was founded in 1710 in the Japanese prefecture of Fukui. She specialized in the production of high-quality rice vinegars. To this day, great importance is attached to the use of purely natural ingredients and traditional production methods. This results in exceptionally good quality

Use

• With sauces in hearty cuisine
• To salads
• Anywhere where the mint-like Shiso taste fits

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