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.
This product has a Best Before Date of 30/05/2024.
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 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.