Kisaichi Koji, Kurozu & Apple Concentrate 500ml
As seen on: James Martin's Saturday Morning.
This Apple infused Black Vinegar is delicious.
The mention of mold normally evokes looks of disgust, not so for Aspergillus oryzae. Also known as kōji-kin, this expert fermenter has since ancient times helped produce the likes of miso, sake, and soy sauce, all basic seasonings used in traditional Japanese cuisine. Recognizing its eminent role in Japanese gastronomy, the Brewing Society of Japan even declared kōji-kin Japan’s “national fungus” in 2006.
Artisans in the Fukuyama district of Kirishima, Kagoshima Prefecture, crafted amber rice vinegar known as kurozu by hand for over 200 years. Rows of black ceramic pots used to ferment and age the vinegar have become an iconic scene in this picturesque area of southern Japan.
- Origin: Japan
- Size: 500ml
- Units Per Case: 12
- Packaging Material: Glass
- Manufacturer: Kisaichi
- Cuisine: Japanese