A type of Japanese vinegar that is made from rice, koji mould, and dashi stock. It has a tangy and slightly sweet taste and is often used as a dipping sauce for vegetables or fish, or as a dressing for salads!
The vinegar is named after the city of Tosazu in Japan's Ishikawa Prefecture, where it originated. It is made using a traditional method that involves fermenting rice and koji mold for several days before adding dashi stock made from bonito flakes and kombu seaweed. The mixture is then left to ferment for several more months, during which time the vinegar develops its distinctive flavour.
Units Per Case: 12
Packaging Material: Glass
SOY Sauce (WHEAT, SOY) Mirin
BONITO Extract : BONIT Shavings
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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.