Black Vinegar w/Honey [蜂蜜入り 黒酢] 500ml
A 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.
Dilute 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.
Made 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.
A 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.
Dilute 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.
Made 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.