Origin Gifu, Japan
Container Glass bottle
Usage It will be delicious on grilled fish, with gyoza, to round out a pan-fried vegetable dish. It is ideal for making sauces: with a little water and honey, to balance a spicy sauce, with sansho, for marinating, etc. Also try it as a drink: with sugar and banana, in tea or as an infusion with honey and ginger.
Poulet froid sauce pimentée
Poulet froid sauce pimentée
Poulet froid mariné au shio koji, nappé d’une sauce pimentée : tendre, frais et relevé, parfait pour un plat plein d’umami.

Vinegars

Pure Brown Rice Vinegar 360ml

Pure Brown Rice Vinegar 360ml
10,50 €
10,50 €
29,17 € l

Ref. 325

In stock

Description

This black vinegar is made from Japanese brown rice using traditional methods that take advantage of the clear water and clean air of the Gifu region. It is very fragrant and mild.

Flavor

It has the sweetness and umami brought by the rice, a soft and fruity acidity, almost roasted notes and a slight bitterness on the finish.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening. Consume promptly.

Ingredients & Allergens

Water (65%), Brown rice (35%)

Nutritional Values

View full details
Origin Gifu, Japan
Container Glass bottle
Usage It will be delicious on grilled fish, with gyoza, to round out a pan-fried vegetable dish. It is ideal for making sauces: with a little water and honey, to balance a spicy sauce, with sansho, for marinating, etc. Also try it as a drink: with sugar and banana, in tea or as an infusion with honey and ginger.
Poulet froid sauce pimentée

Poulet froid sauce pimentée

Poulet froid mariné au shio koji, nappé d’une sauce pimentée : tendre, frais et relevé, parfait pour un plat plein d’umami.
Uchibori
The producer

Uchibori

Mainly installed in Chubu, in Gifu and Nagano prefectures, the Uchibori company is a vinegar producer since 1876. For Uchibori, the production of quality vinegar begins with the brewing of sake. Indeed, vinegar is produced by the fermentation of alcohol where, as in sake, koji ferment is a key ingredient. Uchibori also makes every effort to develop good acetic acid bacteria necessary for the fermentation of alcohol into vinegar. To achieve this, the company's factories are located in the heart of nature to benefit from a very pure water and one excellent air qualit. This attention to detail in all stages of production allows them to produce vinegars of excellent quality, particularly appreciated by prestigious hotels in Japan.