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.
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 & wood walls and 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.
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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!