Shimanto Dashi Vinegar is a type of Japanese vinegar that is made from a blend of dashi (a Japanese fish and kelp broth) and rice vinegar.
Katuso dashi vinegar uses the contained bonito to marinade and flavour the vinegar for its unique dashi flavour. The dashi will continue to re-flavour the vinegar even after re-filling it up to 10 times. Best used as sushi vinegar or a salad dressing - re-invent your vinegar.
Known for its rich umami flavour and is often used as a seasoning in a variety of Japanese dishes, including salads, stir-fries, and marinades. Its unique blend of dashi and rice vinegar adds a depth of flavour that is hard to replicate with other types of vinegar!
How is it made?
The vinegar is made by first brewing a high-quality dashi broth using fish and kelp sourced from the waters near Kochi prefecture. The broth is then combined with rice vinegar and aged to create a complex and flavourful vinegar that is both tangy and savoury.
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.