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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.
Watercress and Pea Soup with Wasabi Foam
Simmer rice wine vinegar with lemongrass and coriander, then cool and add egg white and plenty of freshly grated wasabi. Blitz with a stick blender to create a foam then serve immediately. Perfect for topping a soup or adding a touch of class to a variety of dishes.See image 2, left