Importer of Japanese artisanal fine foods and ingredients
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"Komezu" or rice vinegar is essential to Japanese cuisine as it is used not only to season sushi rice but also to make pickles and tsukemono brines, sunomono salads, and much more. Discover here a selection of pure rice vinegar, brown vinegar or vinegar mixed with bonito and sugar that is sanbaizu vinegar.
Description : This artisanal vinegar is designed to flavor rice that accompanies sushi. It can also be used for salad seasoning or to make pickles.
Description: Rice vinegar is the most common vinegar in Japan and is used in many dishes. This organic pure rice vinegar, is made of organic "Akitakomachi" rice, using a 80...
Description : This artisanal vinegar is made to flavor the rice used in sushi preparation. It can also be used for salad seasoning or to make pickles. To prepare 350g of cooked...
Description: Sanbaizu vinegar is a mixed rice vinegar flavored with bonito. It also contains kombu algae and sugar that soften the whole.
Use : This artisanal vinegar is designed to flavor rice that accompanies sushi. It can also be used for salad seasoning or to make pickles.
Description : This artisanal and natural vinegar has an amber color, a sour and slightly toasted taste. It is made with pure mountain water. This vinegar is perfect for salad...
Description : This artisanal and natural product of amber color has a sour and slightly toasted taste. It is made with pure mountain water. This vinegar is perfect for your...
Description: Sunomono means «pickled dish», which usually consists of a seaweed salad with cucumber and mackerel. This artisanal rice vinegar is mixed with kombu and is...