250 ml; 5% acid

A full-bodied fruit vinegar made from fresh apples and prunes. With the consistency and fullness of a ripened balsamic vinegar. It is suitable for cold dishes as well as for enriching sauces, marinades and much more. Also conceivable as an aperitif.

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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

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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

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

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500 ml

• Japanese wheat and rice vinegar
• Produced by Japanese artisans
• Fermentation through the very rare solid fermentation
• Mild acidity, aroma contains toasted and chocolate notes

Description Ma Kurozu vinegar

The Ma-Kurozu vinegar is very dark in color and has notes of chocolate and toasted in the finish. In Japan it is offered as drinking vinegar (diluted 4 - 5 times).

It is produced from wheat and rice using a special process called "solid fermentation". Wheat and rice are soaked in water and repeatedly mixed by hand for three months. The "juice" produced during fermentation is skimmed off and concentrated for 2 years. It takes 5 kg of rice and wheat to make one liter of this special vinegar.

Use

The vinegar goes well with everything where chocolate would also go well in hearty dishes, e.g. with duck, game, pork.
  

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. This includes, 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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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.

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