Kaiten

Premium Rice Vinegar

by Iio Jozo

  • Fuji Brown Rice Vinegar 900ml

    Drink this every day to make your blood thinner and feel healthier! Fuji brown rice vinegar is made from only genmai (brown rice) and high-quality water. It is created by static fermentation, the traditional method of brewing vinegar, followed by a long maturation period. Each 100ml of vinegar contains as much as 1000mg of natural amino acids, which are required for a healthy body. It also contains essential amino acids, which cannot be created in our body, giving the vinegar a good balance that is highly rated amongst all the genmai-kurozu products currently on the market. Please dilute with water when you drink it. There is no need to worry about the pesticides that sometimes remain in the seeds of genmai (brown rice), because Fuji brown rice vinegar is made from rice grown without using pesticides. How to enjoy Fuji brown rice vinegar -Take 1 to 2 tablespoons (15 to 30ml) of Fuji brown rice vinegar daily. Dilute it with water or soda. The drink should be at least 8 parts water/soda for 1 part Fuji brown rice vinegar. Avoid drinking on an empty stomach. It is easier to drink if you add honey. -If diluted with milk, it becomes a healthier drink. It also takes on a thicker consistency, similar to yogurt. Milk is a rich source of calcium, and vinegar helps in the absorption of calcium. -It is also delicious when mixed with juice. -Vinegar coated soybeans, plum vinegar, vinegar coated eggs, and pickled Japanese shallots, etc. are especially recommended for health-conscious people. -Fuji brown rice vinegar also enhances the taste of Chinese and ethnic dishes by adding flavor and richness. Price: JPY 1,728 (500ml) JPY 2,700 (900ml) Ingredients: Brown rice (Tango District, Kyoto Prefecture) Use within 3 years from date of manufacture (Store at room temperature out of direct sunlight. After opening the bottle, airborne acetic acid bacteria may cause floating objects to form and the flavor may deteriorate. Keep the cap tightly closed.)

  • Fujisu Premium Rice Vinegar 900ml

    A fantastic pure rice vinegar, and the realization of a 20 year dream For 20 years, we have dreamed of producing a vinegar which has the delicacy of daiginjo-shu* as well as a rich flavor.. We fulfilled this dream by maximizing the rice flavor through our uncompromising approach to both ingredients and brewing methods. This vinegar is made from pesticide-free rice grown in our native Tango District, Kyoto, using as much as 8 times the amount of rice required by the standard in Japan. It strictly adheres to the traditional method of static fermentation and a long maturation period.. Through this long process, we can produce supreme junmaisu (rice vinegar), where its mild fragrance, smooth vinegar flavor, and rich UMAMI taste can be enjoyed to their fullest.. You can sense that this vinegar is not only sour. It also imparts a rich flavor. Pure rice vinegar Puremium offers the perfect upgrade to sunomono, sushi and various dressings . *Daiginjo-shu: Top-quality SAKE brewed from rice grains polished to 50% of weight or less. How to enjoy Pure rice vinegar Puremium Pure rice vinegar Puremium holds a mild, soft texture and a rich flavor. It can be used in all kinds of vinegar dishes. The extraordinarily rich flavor of the vinegar can be especially enjoyed raw when used for dressings, sushi, pickles, etc. Price: JPY 1,188 (360ml) JPY 1,512 (500ml) JPY 2,376 (900ml) JPY 3,888 (1800ml) Ingredients: Rice (Tango District, Kyoto Prefecture) Use within 2 years from date of manufacture (Store at room temperature out of direct sunlight. After opening the bottle, airborne acetic acid bacteria may cause floating objects to form and the flavor may deteriorate. Keep the cap tightly closed.)

  • Fuji Sushi Vinegar 360ml

    Added honey makes your sushi rice extra moist Try mixing in some Fuji Sushi Vinegar with freshly cooked rice! You can easily make sushi rice that many say is even better than that of sushi restaurants. We use raw sugar and honey to sweeten the rice. This gives the rice a rich and delicious flavor. "Pure rice vinegar Fujisu" retains its sourness until the next day. In addition, the added honey makes the rice moist and soft. It will definitely make it easier to bring dishes like chirashi-zushi and maki-zushi to your dinner table. Fuji Sushi Vinegar can also be used as a blended vinegar for sweet pickles. How to enjoy Fuji Sushi Vinegar -You can make any kind of sushi, including chirashi-zushi, nigiri-zushi, and inari-zushi with this vinegar. -A tuna sashimi rice bowl is especially delicious. Just marinate tuna sashimi in soy sauce and mirin, and sprinkle it on sushi rice with chopped green onions and crumbled seaweed. This popular dish is very easy to make. -You can also use it to marinate vegetables overnight, creating pickles. We recommend traditional root vegetables such as radish, turnip, and myoga. -With Fuji Sushi Vinegar, you can also easily make pickled Japanese shallot. Price: JPY 648 (360ml) Ingredients: Rice vinegar (Kyoto Prefecture), Sugar (raw sugar, Kagoshima Prefecture), Honey (Argentina), Salt (Australia, produced in Hyogo Prefecture) Use within 1 year of the date of manufacture (Store at room temperature, out of direct sunlight. You may notice a build-up of sediment in the bottle. This is derived from natural ingredients and does not impact the vinegar’s quality.Shake the bottle well before use.)

  • Fuji Pickles Vinegar 360ml

    Making your own delicious pickles is easy, with Fuji Pickles Vinegar. Just add freshly cut, raw vegetables, and you can easily make delicious pickles. Cucumbers, radishes, carrots, turnips, cabbage, celery, yams, zucchini, cherry tomatoes, bell peppers.... Cut up your favorite vegetables and put them in a plastic, zip-locked bag. Next, add Fuji Pickles Vinegar (use an amount equivalent to about 1/3 of the amount of vegetables). Leave your pickles in the refrigerator to marinate for one full day before eating. You can use any edible, raw vegetables. There is no need to salt or boil them. (Example: 300g raw vegetables, 100ml Fuji Pickles Vinegar)* *The stated amount of vinegar is based on using a plastic, zip-locked bag. By using one of these bags, you can make pickles efficiently with a smaller amount of Fuji Pickles Vinegar. How to enjoy Fuji Pickles Vinegar -Fuji Pickles Vinegar can be used as a base to make dressing by adding any oil of your choice. -If the pickles have a strong taste, make tartar sauce by chopping them up and adding mayonnaise. -Leftover liquid after pickling can be used as a dressing or soup stock for Western-style stews. You can extract and enjoy a delicious vegetable broth. To make any dressing, add salt, soy sauce, pepper, and oil of your choice. -You can further enhance the taste of your pickles by adding mushrooms such as shiitake or eryngii. When you use them, put Fuji Pickles Vinegar and mushrooms in a pot and warm them over a low heat to about 80℃ before marinating. Price: JPY 648 (360ml) Ingredients: Rice vinegar (Kyoto Prefecture), sugar (raw sugar, Kagoshima Prefecture), salt (Australia, produced in Hyogo Prefecture), dried tomatoes (organic, U.S.A.), spices (organic, Sri Lanka and Shizuoka Prefecture) Use within 1 year of the date of manufacture (Store at room temperature, out of direct sunlight. Refrigerate after opening. You may notice a build-up of sediment in the bottle. This is derived from natural ingredients and does not impact the vinegar’s quality.Shake the bottle well before use.)