- Japanese seasoning sauce based on dashi, soy sauce, mirin, rice vinegar
- Full umami + light acidity
- More complex in taste than soy sauce
Tosazu is a typical Japanese seasoning sauce. A dashi mixed with soy sauce and mirin. Additionally a high-quality rice vinegar is added as well. The taste of Tosasu is very complex, full of umami and with a slight acidity. Tosazu can be used wherever you would use a soy sauce, but it is much more exciting and complex.
Use of Tosazu:
- With grilled fish or meat
- To raw fish or meat
- As an ingredient for other sauces
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
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.
Delivery within 3-5 days
Ingredients: Rice vinegar, SOY sauce (WHEAT, SOY), sake, kombu, dried BONITO, sugar, mirin (sticky rice, koji cultures, alcohol)
Allergens: SOY, WHEAT, FISH
|per 100 ml
|272 kJ / 65 kcal
|saturated with it
|of which sugars
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