Kombu Kurozu / Kombu Seaweed Black Vinegar
Kombu seaweed, unpolished sticky rice vinegar, honey & brown sugar seasoned with light soy sauce.
Unpolished sticky rice black vinegar, kombu seaweed, black molasses, hon mirin, amazake, honey, bonito fish soup stock, light soy sauce (soya beans, wheat).
Skilled craftsman Keiji Kosaka relies on three generations of family experience to create Marusho fermented and flavoured vinegars using the same techniques that were employed 200 years ago. Fermented for up to 500 days in the original Japanese cedar wood casks the vinegars are enhanced with rice grown on the family estate, water from the Kumano Mountains and only the highest quality natural ingredients. Renowned for their quality and consistency these vinegars are used by master sushi chefs and home cooks alike to deliver the authentic and sophisticated flavour of traditional Japanese cuisine.