{"title":"Vinegar","description":"","products":[{"product_id":"jp-mkr-vin-001","title":"White Sushi Vinegar [白酢の寿司と酢の物の酢] 300ml","description":"\u003cp\u003eThis variety is made by filtering the aged sake-lees vinegar (red vinegar base) through edible charcoal to remove color and aroma, resulting in a clear vinegar. It is then blended only with domestically produced raw cane sugar and Okinawan Shimamaasu sea salt.\u003c\/p\u003e\u003cp\u003eNo dashi is added, allowing the natural richness of the vinegar to remain. The raw cane sugar adds a gentle sweetness and shine, creating a lightly sweet vinegar with restrained sugar content. Not only ideal for seasoned rice for sushi, but also excellent for pickles, fish and vegetable marinades, and as a subtle accent in Western-style soups, grilled meats, and even pasta dishes.\u003c\/p\u003e\u003cp\u003eFrom Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.\u003c\/p\u003e","brand":"MIKURA VINEGARY","offers":[{"title":"Default Title","offer_id":48448956662009,"sku":"4562215771916","price":12.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/IMG_6539_cbb91e27-dd99-4ff0-8b49-a0d804e52fb8.jpg?v=1782281078"},{"product_id":"jp-mkr-vin-002","title":"Red Sushi Vinegar [赤酢の寿司と酢の物の酢] 300ml","description":"\u003cp\u003eThis sushi vinegar is made from aged sake lees (reddish vinegar base), brewed in traditional wooden barrels. The sake lees are sourced and produced in breweries in Mie Prefecture.\u003c\/p\u003e\u003cp\u003eIt is blended only with domestically produced raw cane sugar and Okinawan Shimamaasu sea salt, creating a seasoned sushi vinegar with no dashi added. The result is a rich, full-bodied acidity and umami derived solely from the vinegar itself. Inspired by Edo-mae sushi vinegar, it has a clean sourness with restrained sweetness.\u003c\/p\u003e\u003cp\u003eNot only ideal for seasoned rice for sushi, but also excellent for pickles, fish and vegetable marinades, and as a subtle accent in Western-style soups, grilled meats, and even pasta dishes.\u003c\/p\u003e\u003cp\u003eFrom Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.\u003c\/p\u003e","brand":"MIKURA VINEGARY","offers":[{"title":"Default Title","offer_id":48448956694777,"sku":"4562215771817","price":12.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-MKR-VIN-001_2.jpg?v=1779945642"},{"product_id":"jp-mkr-vin-003","title":"\u0026Vinegar Yuzu with Raw Sugar [\u0026Vinegar ゆず 粗糖入り] 180ml","description":"\u003cp\u003eWooden-barrel sake-lees vinegar and brown rice vinegar are blended with whole yuzu from Mie Prefecture and unrefined raw sugar.\u003c\/p\u003e\u003cp\u003eThe yuzu is crushed peel and all, producing a syrup-style fruit vinegar with bright citrus aroma and rounded acidity. Use it straight as a dressing, drizzle over yogurt and ice cream, or finish steaks, karaage, and teriyaki for a citrus lift. Dilute five to eight times with still or sparkling water, milk, shochu, or gin for a refreshing drink.\u003c\/p\u003e\u003cp\u003eFrom Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.\u003c\/p\u003e","brand":"MIKURA VINEGARY","offers":[{"title":"Default Title","offer_id":48448956727545,"sku":"4562215775556","price":20.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-MKR-VIN-003_2.jpg?v=1779831420"},{"product_id":"jp-mkr-vin-004","title":"\u0026Vinegar Sweet Summer Orange with Raw Sugar [\u0026Vinegar 甘夏 粗糖入り] 180ml","description":"\u003cp\u003eWooden-barrel sake-lees vinegar and brown rice vinegar are blended with amanatsu citrus from Mihama-cho in Mie Prefecture and unrefined raw sugar.\u003c\/p\u003e\u003cp\u003eThe result is a sweet, syrup-style fruit vinegar with a soft, juicy citrus character. Dilute for a refreshing drink, or use it straight as a marinade base for karaage, a mayonnaise substitute in potato salad, or a quick dressing with olive oil and salt. It also works as a carpaccio sauce, a drizzle for grilled fish or steak, and a topping for yogurt.\u003c\/p\u003e\u003cp\u003eFrom Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.\u003c\/p\u003e","brand":"MIKURA VINEGARY","offers":[{"title":"Default Title","offer_id":48448956760313,"sku":"4562215775754","price":20.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-MKR-VIN-004_1.jpg?v=1779831475"},{"product_id":"jp-mkr-vin-005","title":"\u0026Vinegar Ginger w\/o Sugar [\u0026Vinegar ジンジャー 無糖] 180ml","description":"\u003cp\u003eWooden-barrel sake-lees vinegar and brown rice vinegar are blended with pure ginger juice from Kochi, no sugar added.\u003c\/p\u003e\u003cp\u003eThe result is an unsweetened, syrup-style vinegar with sharp warming heat from the ginger and a deep, mellow acidity from the aged base. Use it straight as a dressing or as a finishing sauce on grilled fish, karaage, steak, and teriyaki.\u003c\/p\u003e\u003cp\u003eDilute five to eight times with water, sparkling water, milk, or shochu, or split with soda for a homemade ginger ale.\u003c\/p\u003e\u003cp\u003eFrom Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.\u003c\/p\u003e","brand":"MIKURA VINEGARY","offers":[{"title":"Default Title","offer_id":48448956793081,"sku":"4562215774702","price":20.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-MKR-VIN-005_1.jpg?v=1779831473"},{"product_id":"jp-sbs-vin-002","title":"Seasoned Vinegar with Dashi [美味酢] 300ml","description":"\u003cp\u003eUmasu is an all-purpose seasoning vinegar in the sweet-vinegar style. The blend layers brewed vinegar and apple vinegar with sugar, salt, kombu dashi, and bonito dashi for a gently sweet finish.\u003c\/p\u003e\u003cp\u003eThe dashi backbone gives it a quiet umami that draws out the natural flavor of vegetables, so a simple pour, toss, or short pickling is enough to season a dish. Use it for quick vegetable pickles, salad dressings, marinades, simmered chicken, sweet-vinegar dishes, and steamed vegetables.\u003c\/p\u003e\u003cp\u003eFrom Shoubun Vinegar, a 14th-generation Munakata producer in Fukuoka Prefecture with 300 years of still-fermentation craft.\u003c\/p\u003e","brand":"SHOBUN VINEGAR","offers":[{"title":"Default Title","offer_id":48448956989689,"sku":"4960994124020","price":8.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-SBS-VIN-002.jpg?v=1779831422"},{"product_id":"jp-sbs-vin-003","title":"Pure Rice Vinegar [庄分純米酢] 300ml","description":"\u003cp\u003eShoubun Junmaisu is one of Shoubun Vinegar's two Signature rice vinegars. It is made only with rice from Munakata and Fukutsu in Fukuoka Prefecture, fermented by a traditional still-fermentation method.\u003c\/p\u003e\u003cp\u003eRice is first brewed into sake, then pressed and acetate-fermented, giving the vinegar a deep, rounded rice character with strong umami and few off-notes. The mellow acidity is ideal for sushi rice (sushi-meshi), sunomono (vinegared salads), salad dressings, and pickling, and works equally well as a base seasoning in everyday cooking.\u003c\/p\u003e\u003cp\u003eFrom Shoubun Vinegar, a 14th-generation Munakata producer in Fukuoka Prefecture with 300 years of still-fermentation craft.\u003c\/p\u003e","brand":"SHOUBUN VINEGAR","offers":[{"title":"Default Title","offer_id":48448957022457,"sku":"4960994109409","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/IMG_00913.jpg?v=1782237193"},{"product_id":"jp-sbs-vin-004","title":"All Purpose Black Vinegar Sauce [万能くろ酢たれ] 300ml","description":"\u003cp\u003eAll-purpose kuro-su sauce combines the deep umami of black rice vinegar with gentle beet sugar sweetness. Three dashi stocks of kombu, bonito, and shiitake round out the savory, slightly sweet profile.\u003c\/p\u003e\u003cp\u003eThe sauce works straight from the bottle on stir-fried vegetables, or diluted for simmered dishes and noodle dipping broths. Rice flour in the blend thickens gently when heated, helping the sauce cling to ingredients. A practical, multi-use kuro-su (black rice vinegar) seasoning for a Japanese-leaning kitchen.\u003c\/p\u003e\u003cp\u003eFrom Shoubun Vinegar, a 14th-generation Munakata producer in Fukuoka Prefecture.\u003c\/p\u003e","brand":"SHOUBUN VINEGAR","offers":[{"title":"Default Title","offer_id":48448957055225,"sku":"4960994125010","price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-SBS-VIN-004_1.jpg?v=1779831442"},{"product_id":"jp-sbs-vin-005","title":"Kazukiyo's Salt-Koji Kabosu Ponzu [十四代一精の塩麹かぼすぽん酢] 200ml","description":"\u003cp\u003eKazukiyo's Salt Koji Kabosu Ponzu is a dressing-style ponzu with a soft, savory depth. It blends Munakata pure rice vinegar with shio-koji (salt-rice culture), kabosu citrus juice, soy sauce, and kombu-bonito dashi.\u003c\/p\u003e\u003cp\u003eThe shio-koji adds a rounded, fermented depth that ordinary ponzu lacks, while the Oita-grown kabosu brings a bright, fragrant citrus lift. Use it over hot pot, grilled fish or meat, raw vegetables, salads, or chilled tofu as a more refined stand-in for ponzu shoyu or plain soy sauce.\u003c\/p\u003e\u003cp\u003eFrom Shoubun Vinegar, a 14th-generation Munakata producer in Fukuoka Prefecture with 300 years of still-fermentation craft.\u003c\/p\u003e","brand":"SHOUBUN VINEGAR","offers":[{"title":"Default Title","offer_id":48448957087993,"sku":"4960994910098","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/IMG_0105_574bcba9-292c-4260-8605-fe8788a886ad.jpg?v=1782282447"},{"product_id":"jp-sbs-vin-006","title":"Vinegar Soy Sauce for Dumplings [やみつき餃子の酢醤油] 300ml","description":"\u003cp\u003eYamitsuki Gyoza no Suju is a dipping sauce built for gyoza, with a balanced sweet-tangy-savory profile. It blends Fukuoka pure rice vinegar with kasu-zu (sake-lees red vinegar), soy sauce, honey, and beet sugar.\u003c\/p\u003e\u003cp\u003eThe kasu-zu, prized in Edo-style sushi, brings a rounded, mellow acidity and a quiet, fermented depth. Beyond gyoza, the sauce works on Chinese-style stir-fries, fried rice, ramen, and any dish that benefits from an umami-rich dipping or finishing sauce.\u003c\/p\u003e\u003cp\u003eFrom Shoubun Vinegar, a 14th-generation Munakata producer in Fukuoka Prefecture with 300 years of still-fermentation craft.\u003c\/p\u003e","brand":"SHOUBUN VINEGAR","offers":[{"title":"Default Title","offer_id":48448957251833,"sku":"4960994136009","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/JP-SBS-VIN-006_1.jpg?v=1779831420"},{"product_id":"jp-sbs-vin-007","title":"Wooden Barrel-Aged Vinegar [木桶の酢] 300ml","description":"\u003cp\u003eKioke no Su is one of Shoubun Vinegar's two Signature vinegars, brewed in a 20-koku cedar barrel. Alcohol and sake lees are slowly acetate-fermented for a clean, deeply umami profile.\u003c\/p\u003e\u003cp\u003eThe wooden-barrel still-fermentation gives the vinegar a fuller body than pure rice vinegar, with a rounded, additive-free character. Use it as a daily base vinegar for sunomono (vinegared salads), salad dressings, marinades, and simmered dishes where a quietly savory acidity is wanted.\u003c\/p\u003e\u003cp\u003eFrom Shoubun Vinegar, a 14th-generation Munakata producer in Fukuoka Prefecture with 300 years of still-fermentation craft.\u003c\/p\u003e","brand":"SHOUBUN VINEGAR","offers":[{"title":"Default Title","offer_id":48448957284601,"sku":"4960994191008","price":8.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/IMG_0093_90597345-c545-4eaa-80f7-bb1d4c068c5c.jpg?v=1782281317"},{"product_id":"us-mkn-vin-001","title":"Black Vinegar w\/Honey [蜂蜜入り 黒酢] 500ml","description":"\u003cp\u003eA black vinegar (kurozu) made by fermenting brown rice and koji in traditional ceramic jars under the sun, then rounded with a small amount of honey. The vinegar is deep amber with a complex, mellow acidity, a soft mineral character from the long aging, and a gentle natural sweetness that softens the edges without turning syrupy.\u003c\/p\u003e\u003cp\u003eDilute about one part vinegar to five or six parts cold water or sparkling water for a refreshing daily kurozu drink, with ice in summer or warm in winter. Splash into stir fries for sweet and sour pork, whisk into vinaigrettes and marinades, or use as a finishing splash over grilled fish, dumplings, and noodle salads. \u003c\/p\u003e\u003cp\u003eMade by Marukan Vinegar, founded in 1649 in Hyogo Prefecture, one of Japan's oldest vinegar brewers and a long standing reference point for traditional Japanese vinegar.\u003c\/p\u003e","brand":"MARUKAN","offers":[{"title":"Default Title","offer_id":48580863197433,"sku":"4902711214003","price":11.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/IMG_0073_a965793b-4229-4e21-9b75-c129c9ebf1c6.jpg?v=1782276329"},{"product_id":"us-tmn-seas-001","title":"Powdered Sushi Vinegar \"Sushinoko\" [タマノイ酢 すしのこ] 150g","description":"\u003cp\u003eA powdered sushi vinegar that lets you season cooked rice for seasoned rice for sushi without measuring a separate liquid mixture. The dry blend carries the salt, sugar, and vinegar in balance, with a clean acidic lift and a soft sweetness that produces glossy, well seasoned rice in a single step.\u003c\/p\u003e\u003cp\u003eSprinkle over hot, freshly cooked rice and fold gently while fanning to cool. Use for nigiri sushi, hand roll sushi, chirashi, and inari. It also works as a quick seasoning for cold rice salads and as a one shot pickling base for vegetables.\u003c\/p\u003e\u003cp\u003eMade by Tamanoi Vinegar, founded in 1907 in Yamatokoriyama, Nara Prefecture. Tamanoi introduced Sushinoko in 1963 as the world's first powdered sushi vinegar, and it remains the brand's signature product around the world.\u003c\/p\u003e","brand":"TAMANOI VINEGAR","offers":[{"title":"Default Title","offer_id":48580867293433,"sku":"4902087111111","price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/6729\/1129\/files\/IMG_0049.jpg?v=1782247719"}],"url":"https:\/\/mogmog.store\/collections\/vineger-ponzu.oembed","provider":"MOGMOG Online Store","version":"1.0","type":"link"}