Vinegar is used in many aspects of Japanese cuisine including vinegar-marinated dishes (sunomono), pickles (tsukemono), simmered dishes (nimono), dressings and sauces, and marinades for fish and meats. What sets Tosa Vinegar apart is the infusion of katsuobushi (dried, fermented, and smoked bonito (skipjack tuna)) and konbu (kelp). Tosa is the ancient name for an area on Shikoku Island famous for its bonito. It adds a smoky, umami flavor and perfectly balances the acidity of the vinegar ,while the konbu creates another layer of rich umami. This hand-crafted Tosa Vinegar was only available to loyal customers of Shokaku Zushi, an unassuming sushi shop in the Itayado shopping street near Kobe. Mamoru Fujiwara founded this shop at the age of 33, after training as a sushi chef in Osaka. Early every morning, Mamoru heads to the central Kobe market to source the freshest local ingredients. Visitors from all around the world come to enjoy this flavorful vinegar, which Mamoru uses to enhance the flavors of the fresh fish and seasonal vegetables served at his restaurant.
Suggested use: Toss as is with fresh or grilled vegetables, or combine with a mild-tasting oil to create a light and refreshing dressing. Toss it with grilled eggplant, asparagus and cherry tomatoes then top with grated ginger and katsuobushi*. You can also use it to make pickles with cucumber or other vegetables or serve it with sashimi grade fish.
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.
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