{"product_id":"tamanoi-japanese-rice-vinegar-500ml","title":"Tamanoi, Japanese Rice Vinegar, 500ml","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;\"\u003eThe mild rice vinegar sushi rice is built on.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eJapanese rice vinegar is softer and less sharp than Western vinegars, with a gentle acidity and a faint natural sweetness from the rice. It is the foundation of seasoned sushi rice and a clean, versatile acid for dressings and pickles. Tamanoi has brewed vinegar in Japan since 1907. 500ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eUsing a lot? It also 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 Chefs 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\u003eMild acidity:\u003c\/strong\u003e softer and rounder than wine or malt vinegar, it seasons without harshness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi-rice ready:\u003c\/strong\u003e the classic base to season with sugar and salt for shari.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean and pale:\u003c\/strong\u003e light in colour, so it brightens without tinting a dish.\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.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePickles:\u003c\/strong\u003e the base for quick 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, it carries a mild acidity and a soft, faintly sweet character quite unlike the sharp bite of wine or malt vinegar. 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, eye-watering 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, 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\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500ml\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\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;\"\u003eWhat is the difference between rice vinegar and sushi vinegar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRice vinegar is the plain fermented vinegar, just the acid, with nothing added. Sushi vinegar (sushi-su) is rice vinegar that has already been seasoned with sugar and salt, ready to fold straight into hot rice. With plain rice vinegar you control the seasoning yourself, which is why chefs often prefer it; with sushi vinegar you trade that control for speed and consistency. This is the plain version, so you can season it to your own recipe.\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 as you go for a glossy finish. A common starting ratio is roughly 100ml of vinegar mix per 1kg of cooked rice, 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 rice vinegar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dark cupboard away from direct heat and light. Vinegar is self-preserving thanks to its acidity, so it keeps for a long time and does not need refrigerating, though chilling does no harm. Keep the cap on tightly to preserve the aroma. If a harmless haze or sediment appears over time, that 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":13604322213923,"sku":"S0325","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tamanoi_Japanese_Rice_Vinegar_500ml.jpg?v=1730298294","url":"https:\/\/www.sushisushi.co.uk\/products\/tamanoi-japanese-rice-vinegar-500ml","provider":"SushiSushi","version":"1.0","type":"link"}