Black rice vinegar Kombu Kurozu manufactured in 1879
Kombu Kurozu Reisessig Optik
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Black rice vinegar Kombu Kurozu manufactured in 1879

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300 ml

Description Black rice vinegar Kombu Kurozu

Japanese black rice vinegar, called "Kurozu", is used made from rice in fact from brown rice. By adding Kombu receives the black Rice vinegar an even more intense one Umami-Taste. In addition, this was Kombu Kurozu seasoned with other ingredients, which gives it a very complex, slightly sweet taste.

The name "black rice vinegar" already suggests that the color of the vinegar dark is.


Together with the mild acidity, this vinegar is ideal for marinating and for making dressings of all kinds.

  • For dressings
  • For marinating
  • As an ingredient for other sauces


To the manufacturer

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement. 


Rice and kombu acidulants
Acid: 4.5%
Delivery within 3-5 days
Origin: Japan

Ingredients: Whole grain rice vinegar, ma-kombu, mirin, amazake, honey, SOY sauce (SOY, WHEAT, salt)

Allergens: SOY, WHEAT 

Nutritional values
per 100 ml
440 kJ / 105 kcal
0.1 g
saturated with it
<0.1 g
25.3 g
of which sugars
21.0 g
1.0 g
0.6 g

Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek

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