Kaki vinegar for Sushi 200ml
073
8,50 € tax incl.
Description : To create this sushi vinegar, Hokkaido mirin and kombu have been added to a base of kaki vinegar. It gives an additive free sushi vinegar sweet, fruity and very rich in umami.
Flavor : Very sweet and rich in umami, not sour.
Use : This vinegar is of course perfect to season your sushi rice but it is also perfect fro your pickles and marinated vegetables. You can use it as it is on your fishes and salads to bring them a slight fruity taste. Mix it with a little bit of oil, some spices and you have a great marinade.
Ingredients : Kaki vinegar, beet sugar, mirin, salt, kombu, water.
Preservation : Store in a cool dry place, away from light.
Japan
18 months
Glass bottle
Kyushu Suzo was founded in 1980, at the same time persimmon vinegar was born. As a matter of fact, kaki vinegar was invented by the founder of Kyushu Suzo, Takio Annora. After the war, the real taste of vinegar was becoming more and more rare. Therefore, striving to revive the authentic flavor of vinegar, Takio Annora did numerous extensive researches to produce a good vinegar. Together with the association of persimmon producers of Fukuoka, persimmons of Fukuoka were included in Takio Annora research. After a few years of research, persimmon vinegar production began and it quickly became a flagship product of Fukuoka. Nowadays, the 7 employees working at Kyushu Suzo take pride in perpetuating traditional methods to make umami rich persimmon vinegar so that everyone can enjoy the authentic flavor of vinegar.
