Sanbaizu Vinegar of Marushosu Jozomoto (300ml)

  • Dry
Sample Price $6.74 +Shipping

* This is a sample product and may differ from the regular product and price.

[Sample weight] 300.0 ml
[Target country] Australia France Hong Kong United States Vietnam Singapore
[Available season] Year-Round
  • Products information
  • Detail
Product No. 399
Target buyer Retail & Wholesale
Package for wholesale
Category Seasoning & Spices / Vinegar
Perfecture of origin
Best before date 365 days
Storage temperature range Store in a well-ventilated place not exposed to direct sunlight
Certifications
Ingredients
  • Sugar
  • Authentically brewed soy sauce
  • Pure rice vinegar
  • Rice fermented seasoning
  • Mirin
  • * Including wheat and soybean as part of raw materials
  • Sweet sake
  • Flavor seasonings (dried bonito, kelp)
  • Main ingredients
  • Rice
  • Allergy components
  • wheat
  • soy
  • Trading Information

    Reference price in Japan ---

    Net weight
    Unit / CTN
    Bundle 1 bundle
    Net weight / CTN
    Gross weight / CTN
    CTN size
    Minimum Order Quantity(CTN)
    Transport conditions
    [Producer / Wholesaler] Wide area Chamber of Commerce Higashimuro Council
    [Location] Wakayama

    Feature
    It is a luxury item that takes advantage of natural taste with pure rice vinegar, honjozo soy sauce, amazake, honmirin, kelp, etc based on fresh bonito.

    Use scene
    Introducing the recipe using Sanbaizu vinegar [Bean-starch vermicelli salad] <Ingredients> for 2 people Bean-starch vermicelli 30g Zucchini 1/4 (Thin Cut) Red onion 1/4 (Slice) A pinch of natural salt Sanbaizu vinegar 70cc Red chili pepper 1/4 of teaspoon (mash) <How to make> 1. Lightly rub the zucchini and red onion with salt and cut off excess moisture. 2. Boil the bean-starch vermicelli and cool. 3. Put 1 and 2 and chili pepper in a bowl, and mix with Chanpon vinegar. 4. Arrange on a serving dish.

    Producer's comment
    Vinegar of Marushosu Jozomoto is still made in a complete ancient brewing method by using the Kumano Nachi River's infiltration water in the Kumano Sugi "Komokamuri wooden bucket" that is a wooden storehouse over 130 years old. The third president, Seiji Kosaka, who is the third-generation president working this job for 60 years, makes the vinegar with this brewing method which is difficult to control temperature and humidity. Through the process of effort, mild, rich, sweet, and tender vinegar that has increased umami ingredients in amino acid.