Size: 150ml
Storage: Store at room temperature after opening.
Ingredients: Red vinegar (sake lees), sugar, salt

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: Akazu (red vinegar) easily brings depth and brightness to a wide range of dishes. Add it to dressings, sauces and marinades, or use it to lightly pickle fresh vegetables. It also enhances sushi rice. To make a simple sesame 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 quick meat marinade, combine the red vinegar with soy sauce in equal parts. To prepare kohaku namasu (a colourful New Year's side dish of pickled daikon and carrots), shred ¼ daikon (Japanese radish) and ⅓ carrot with ½ tsp salt. Let sit for 10 mins, then squeeze out the water. Mix with 2 tbsp of sugar and 3 tbsp of red vinegar.
Substitutions: Experiment with akazu as a substitute for other vinegars such as red wine vinegar, rice vinegar or apple cider vinegar.
Recipes: Sushi Rice Japanese Red Vinegar Chirashizushi (Sushi Rice Bowl) Japanese Red Vinegar Garlic Shrimp

Producer: Tajima brewery
Prefecture: Hyogo

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