360 ml

Ingredients: rice vinegar, sugar, salt, SOY sauce (water, SOY, WHEAT, salt), extract of dried BONITO, mirin, alamin.

Japanese vinegar with a pleasantly delicate acidity and full of umami. Gives seafood that special kick.

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720 ml

Japanese vinegar with a pleasantly delicate acidity and full of umami. Gives seafood that special kick.

Ingredients: rice vinegar, sugar, salt, SOY sauce (water, SOY, WHEAT, salt), extract of dried BONITO, mirin, alamin.

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

700 ml

DESCRIPTION SANBAIZU DASHI RICE VINEGAR

Rice vinegar mixed with bonito dashi and other ingredients. Very complex aroma, slightly sweet. Ideal in combination with seafood.

USE SANBAIZU

• For dressings
• For marinating
• As an ingredient for other sauces
• For fish and seafood carpaccios
• For ceviche

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

DESCRIPTION SANBAIZU DASHI RICE VINEGAR

Rice vinegar mixed with bonito dashi and other ingredients. Very complex aroma, slightly sweet. Ideal in combination with seafood.

USE SANBAIZU

• For dressings
• For marinating
• As an ingredient for other sauces
• For fish and seafood carpaccios
• For ceviche

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

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.