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.

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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.

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.

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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.

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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.

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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.

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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.

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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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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.