- Mild rice vinegar with lots of umami
- Slight sweetness by adding mirin, amazake and honey
- Made by a traditional manufacturer
- Aged in wooden barrels
Description Black rice vinegar Kombu Kurozu
Japanese black rice vinegar, called "Kurozu", is made from rice in fact from brown rice. By adding Kombu the black rice vinegar gets an even more intense umami taste. In addition, this Kombu Kurozu has been seasoned with other ingredients, which gives it a very complex, slightly sweet taste.
The name "black rice vinegar" already suggests that the vinegar has a dark colour.
The photo shows the steaming of the rice
Use of Black Vinegar Kombu Kurozu
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
About the manufacturer
Marusho was founded in the late Edo period in 1879 and has been producing since then finest Japanese vinegar and ponzu. Soft water from the Kumano Mountains, which they use for brewing is of particular importance to Marusho for the quality of their products. The vinegars are aged traditionally in wooden barrels made from Kumano cedar trees. In the 80s of the last century they had contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.
The photo shows the wooden barrels at Marusho. The Japanese characters you see are names of sumo wrestlers. Each barrel bears such a name as the founder of Marusho was a sumo fan. You can find a video of the manufacturing process here
Rice and kombu acidulants
Delivery within 3-5 days
Ingredients: Whole grain rice vinegar, ma-kombu, mirin, amazake, honey, SOY sauce (SOY, WHEAT, salt)
Allergens: SOY, WHEAT
|Nutritional values||per 100 ml|
|energy||440 kJ / 105 kcal|
|saturated with it||<0.1 g|
|of which sugars||21.0 g|
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek