In the north of Japan, the Kanesho brewery has been making miso, shoyu (soy sauce), and their famous Aomori Kombu Vinegar for more than a hundred years.
Whilst most apple vinegars are made using imported apples, Kanesho use ripe apples from Tsugaru, Aomori in Japan which are then grated and left to ferment before being pressed in juice. They are then transformed from juice, into wine and finally into vinegar through a process of low temperature fermentation.
Aged in oak casks for 150 days, kombu seaweed and honey are added until the vinegar is ready. This process preserves the sweet, wonderful flavours of the Aomori apples.
This vinegar is fairly mild, with sweetness from the honey and apples whilst the kombu seaweed creates a depth of umami flavour.
You can mix this vinegar with soy to make a dipping sauce or dressing for salad and seafood, alternatively it can be mixed with miso to create a delicious marinade for meat or onions.
Available in 500ml
Protect from light and heat and refrigerate after opening.