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Tosazu, Dashi Vinegar


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Regular price £11.95
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Brewed rice vinegar (41.5%), brewed soy sauce (soybeans, wheat, salt) (22.8%), amazake (14.8%), dried bonito (fish) flake & kelp for flavouring (10.5%), brown sugar (7.4%), brewed mirin (3.0%)

For allergens, see ingredients in bold.

Energy 65 kcal (272 kJ), Fat 0g of which saturates 0g, Carbohydrate 14.7g of which sugars 13.7g, Protein 1.6g, Salt 3.38g

High quality rice vinegar fermented in Japanese cedar casks seasoned with 100% natural kombu seaweed, bonito fish flakes, amazake and mirin. 

Tosazu from Marusho is world renowned, it can be found in the kitchens of countless top chefs. The typical reaction from chefs when asked about this Tosazu is appreciation of the rich flavour of smoked bonito and the perfect balance of acidity and sweetness.  

Unsurprisingly this our best selling vinegar. It is used to dress all vegetables and is particularly well suited for Sunomono cucumber salad and seaweed; it also combines exceptionally well with fish carpaccio. Use in simple dressings, in small amounts, to great effect.

Available in 300ml and 700ml 

Store in a cool, dark place. Refrigerate once open.

About Marusho

A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879.  Mud and wood walls with earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.

Customer Reviews

Based on 2 reviews
Karen T. (Portsmouth, England)
The answer to all those wasted cucumbers

I've always got a use for baby cucumbers (either as nukazuke or "Q chans") but large cukes used to end up being thrown away because they never lived up to their looks. This vinegar changed all that. I use it on its own as a dressing and big cucumbers are suddenly interesting. Remove the seeds, slice thickly, and salt for half an hour, then rinse, squeeze out as much liquid as you can, and smother with Tosazu. (Even better left in the fridge overnight, and they keep for a few days.) Or, better still, mix the Tosazu 50/50 with Sakura Rice Vinegar with Cherry Blossom. And that's all the seasoning I found I needed. I'm sure there are more things you can add, but this hits the spot for me.

What a great idea and sounds delicious! Thanks for sharing Karen :)

Chris M. (Ware, England)
Dashi Vinegar

Amongst other things on the website which are of the very best quality, I've purchased many for my restaurant, this vinegar is sensational.
It is worth every penny and brings every dish to life. You only need a little as it is punchy, so it goes a long way. If you try it neat, it reminds you of smokey bacon then you get this almighty umami flavour bang.
Try adding a few drops to some sauteed wild mushrooms, it complements the earthy notes along with garlic extremely well. Will take them to another level.
Chris, The Tickled Trout, Barlow, UK.

Thanks for the wonderfully descriptive review Chris - great idea for the Tosazu with wild mushrooms, sounds divine!