{"product_id":"tamanoi-gluten-free-rice-vinegar-20l","title":"Tamanoi, Japanese Rice Vinegar, 20L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eMild rice vinegar, made from rice, in the catering drum.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eJapanese rice vinegar with the soft, gently sweet character that suits sushi rice and delicate dishes, brewed from rice with no wheat in it. At 20L this is the volume format for a high-throughput kitchen seasoning rice all day. Tamanoi has brewed vinegar in Japan since 1907.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eSmaller kitchen? The same vinegar comes in a \u003ca href=\"\/products\/tamanoi-japanese-rice-vinegar-1-8l\" style=\"text-decoration: underline;\"\u003e1.8L bottle\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade from rice:\u003c\/strong\u003e brewed from rice with no wheat, a clean acid for the kitchen.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMild acidity:\u003c\/strong\u003e softer and rounder than wine or malt vinegar.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume format:\u003c\/strong\u003e 20L keeps a high-output sushi or prep line stocked.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eProven maker:\u003c\/strong\u003e Tamanoi has specialised in Japanese vinegar since 1907.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi rice:\u003c\/strong\u003e warm with sugar and salt, then fold through hot rice at scale.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePickles:\u003c\/strong\u003e the base for batch sunomono and tsukemono.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDressings:\u003c\/strong\u003e whisk into ponzu, sesame dressings and marinades.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e a gentler acid for slaws, sauces and reductions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKomezu (米酢) means rice vinegar, made by fermenting rice first into alcohol and then into vinegar. Because it starts from rice rather than grain spirit or wine, it has a mild acidity and a soft, faintly sweet character, and it is brewed without wheat. It is one of the foundation seasonings of Japanese cooking and the base of sushi-su, the seasoned vinegar that gives sushi rice its gentle tang. Tamanoi, founded in 1907, is one of Japan's established rice vinegar makers.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/cooking-sushi-rice-a-masterclass-in-rice\" style=\"text-decoration: underline;\"\u003eCooking Sushi Rice: A Masterclass in Rice\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Japanese rice vinegar taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, mild and gently sweet, with a soft acidity that rounds a dish rather than cutting through it. It has none of the harsh sharpness of malt vinegar or the fruity edge of wine vinegar; instead it tastes of a light, mellow tang with a faint rice sweetness behind it. That softness is exactly why it suits delicate work at volume, seasoning sushi rice, dressing raw fish and making light pickles, where a sharper vinegar would dominate.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKomezu 米酢 (Japanese rice vinegar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTamanoi (founded 1907)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume \/ Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e20L catering pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eSushi rice, pickles, dressings at volume\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy is this rice vinegar labelled gluten free?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBecause it is brewed from rice, not from wheat or grain spirit. Some cheaper vinegars are made from or blended with wheat-derived alcohol, which is why a rice-only vinegar is labelled to make the distinction clear for kitchens catering to particular diets. The pack is always the source of truth for dietary information, but a vinegar made purely from rice is the natural choice when you need to keep wheat out of the seasoning.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I make sushi rice with it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWarm the rice vinegar gently with sugar and salt until they dissolve, then fold it through freshly cooked, still-hot rice with a cutting motion, fanning to cool for a glossy finish. A common starting ratio is roughly 100ml of vinegar mix per 1kg of cooked rice, scaled up for batch service and adjusted to taste. Use it warm, not boiling, and avoid mashing the grains. See our sushi rice masterclass for the full method.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store a 20L pack of rice vinegar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dark store away from direct heat and light. Vinegar is self-preserving thanks to its acidity, so it keeps well and does not need refrigerating. Decant working amounts into a smaller bottle for the line and keep the main container closed. A harmless haze or sediment over time is natural and not a sign of spoilage.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tamanoi","offers":[{"title":"Default Title","offer_id":13604341841955,"sku":"S0323","price":57.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tamanoi_Gluten_Free_Rice_Vinegar_20L.png?v=1730987806","url":"https:\/\/www.sushisushi.co.uk\/products\/tamanoi-gluten-free-rice-vinegar-20l","provider":"SushiSushi","version":"1.0","type":"link"}