Size: 150ml
Storage: Store at room temperature after opening.
Ingredients: Sake lees (junmai lees, from Japan)

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: Use in place of vinegar in dressings or sauces. To make a salad dressing, mix 50ml of red vinegar with 2 tsp of sesame oil, 1 tbsp of soy sauce and ½ tbsp of citrus juice. To make a marinade for meat, combine the red vinegar with soy sauce in a 1:1 ratio. Can also be used to lightly pickle fresh vegetables such as thinly sliced cucumber or to make kohaku namasu (a traditional New Year's side dish of pickled daikon and carrots). Simply shred and mix ¼ daikon (Japanese radish) and ⅓ carrot with ½ tsp salt. Let sit for 10 mins, then squeeze out as much water as possible. Mix with 2 tbsp of sugar and 3 tbsp of red vinegar. Can also be used to make sushi rice or chirashizushi.
Substitutions: Use in place of rice wine vinegar in things like sushi rice or sauces.
Recipes: Sushi Rice Japanese Red Vinegar Chirashizushi (Sushi Rice Bowl) Japanese Red Vinegar Garlic Shrimp

Producer: Tajima brewery
Prefecture: Hyogo

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