Reisessig-Flasche von vorne fotografiert mit Blick auf das Schmuck-Etikett
Reisessig-Flasche von hinten fotografiert mit Blick auf das Etikett
Reispflanzen auf einem Feld in Nahaufnahme
Reisessig-Flasche von vorne fotografiert mit Blick auf das Schmuck-Etikett
Reisessig-Flasche von hinten fotografiert mit Blick auf das Etikett
Reispflanzen auf einem Feld in Nahaufnahme

Rice vinegar

8,99 €*

44,95 € / l

This high-quality Japanese rice vinegar is an essential seasoning for a variety of dishes. Among other things, rice vinegar is indispensable for preparing sushi rice and gives sushi and sashimi the perfect balance of mild acidity and subtle sweetness. It is also ideal for refining dips and soups and for marinating fish and meat to intensify their flavors and promote a delicate texture.

Traditional Japanese production

Aromatic & sweet

Elementary seasoning

Variants:

8,99 €*

44,95 € / l

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Product description

Traditional Japanese production of rice vinegar


White rice vinegar is a Japanese condiment that has been produced by local master vinegar makers for more than 300 years in accordance with Japanese tradition. By adding sake, a Japanese rice spirit, to steamed rice, it ferments and develops over time into the incomparably aromatic and fruity rice vinegar.

Reisanbaugebiet in Japan
Reisschale mit Sushi Reis und Lachskaviar

Rice vinegar - a versatile condiment


Rice vinegar is used for a variety of dishes due to its sweet and fruity flavors. Rice vinegar tastes particularly good in combination with soy sauce for sashimi and homemade sushi. It also tastes delicious with oysters or as an ingredient in recipes such as Wagyu Nigiri with Nitsume, Donburi or grouper with miso glass noodle vegetables.


Perfect for: 

Sushi & Sashimi

Donburi & Nigiri

Real gourmets

Traditional Japanese production of rice vinegar


White rice vinegar is a Japanese condiment that has been produced by local master vinegar makers for more than 300 years in accordance with Japanese tradition. By adding sake, a Japanese rice spirit, to steamed rice, it ferments and develops over time into the incomparably aromatic and fruity rice vinegar.

Reisanbaugebiet in Japan

Rice vinegar - a versatile condiment


Rice vinegar is used for a variety of dishes due to its sweet and fruity flavors. Rice vinegar tastes particularly good in combination with soy sauce for sashimi and homemade sushi. It also tastes delicious with oysters or as an ingredient in recipes such as Wagyu Nigiri with Nitsume, Donburi or grouper with miso glass noodle vegetables.


Perfect for: 

Sushi & Sashimi

Donburi & Nigiri

Real gourmets

Reisschale mit Sushi Reis und Lachskaviar

Ingredients

Variants: 200 ml


Ingredients: Water, rice alcohol, rice vinegar, koshihikari rice, kôji yeast


Storage & shelf life: 

Store in a dry place and protect from high temperatures and light. Please observe the storage and consumption instructions on the packaging. We guarantee a best-before date of 4 weeks after delivery. The exact best-before date can be found on the product label.

Nutritional table (per 100 ml)

 

Calorific value (kJ/kcal)9/2
Fat (g)< 0,5
- of which saturated fatty acids (g) < 0,1
Carbohydrates (g)0,5
- of which sugar (g)< 0,5
Protein (g)< 0,5
Salt (g)< 0,01

Origin

For more than 300 years, the art of traditional vinegar making has been cultivated with great care in Fukui, Japan. Passed down through generations, this craft is based on deep-rooted knowledge and experience. Today, high-quality vinegars and condiments are produced there, which are not only appreciated in Japan, but also internationally. The philosophy behind it is clear: vinegar should emphasize the taste of the food without pushing itself to the fore. With its fine balance, it lends dishes a special depth and sophistication.

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