Bright & Balanced
Tajima's Red Vinegar (Akazu)
Quantity
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Description
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Details
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How To Use
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Tradition To Table
Highlights
- Tofu that soaks up serious flavor
- Delicate plant-based protein with savory depth
- Tender, spongy, umami-packed bites
Deeply satisfying and umami-rich, koya dofu is a freeze-dried version of traditional tofu with a long shelf life and remarkable ability to absorb flavor. When simmered in a gently sweet dashi, a miso-laced broth, or any seasoned liquid of your choosing, it transforms into something tender, spongy and full of character -- with just the right amount of bite. Each mouthful soaks up the essence of the simmering broth, delivering concentrated flavor in every soft, springy square. Delicious when served warm and freshly prepared, koya dofu is also enjoyable cold or at room temperature. Long used in traditional Japanese Buddhist temple cuisine ("Shōjin Ryōri"), koya dofu is often featured in dishes that recreate the look, texture and even flavor of meat- or fish-based dishes -- all while staying entirely plant-based.
Size: 150ml
Storage: Store at room temperature after opening.
Ingredients: Sake lees (junmai lees, from Japan)
DISCLAIMER:
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: 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
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
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