Kakuida: Traditional Japanese Black Vinegar from Kagoshima

Fukuyama, in Kirishima City, Kagoshima Prefecture, is known for its traditional black vinegar production using ceramic jars. Kakuida black vinegar is made from organic brown rice and fermented and aged in traditional ceramic jars for at least three years. The resulting vinegar has a distinctive colour, aroma, and flavour, making it suitable for a variety of culinary uses.

At FOODHUB, we distribute Kakuida vinegars in France. This guide presents the product, how it is made and how to use it in the kitchen.

Fukuyama, a regional tradition of black vinegar in jars

Traditional black vinegar production in Fukuyama uses ceramic jars for fermentation and aging. Over time, this process contributes to the vinegar’s characteristic colour, aroma, and flavour.

Organic brown rice, at least three years in jars

Kakuida black vinegar is made from organic brown rice and fermented and aged in traditional ceramic jars for at least three years. This process contributes to its colour, aromas, and depth of flavour.

Kakuida black vinegars at FOODHUB

Kurozu 3 years

A versatile black vinegar for dressings, marinades and deglazing. Available in a 500 ml bottle.

Kurozu 5 years

A longer-aged cuvée, to use for example as a finishing touch on sashimi, carpaccio or tartare. Available in a 500 ml bottle.

Kurozu aged 10 years

A cuvée aged 10 years, offered in a 1-litre container. See the product.

Izumi

Organic black vinegar made from brown rice, koji and soy, aged 3 years. Available in 720 ml.

In the kitchen: 5 ideas

Kakuida black vinegar is a condiment that adds balanced acidity and depth of flavour to dishes. It can be used in dressings, marinades, sauces, stir-fries, and slow-cooked dishes.

1. Dressing: 3 tablespoons olive oil + 1 tablespoon Kurozu + 1 teaspoon honey + fleur de sel. For seasonal salads, beetroot, duck breast.
2. Marinade: 30 minutes before cooking, Kurozu + soy sauce + grated ginger, for pan-seared meat or fish.
3. Deglazing: after cooking poultry, a dash of Kurozu deglazes the pan juices into a quick sauce.
4. Sushi rice: replace part of the white rice vinegar with Kurozu for a deeper-tasting rice.
5. Reduction: reduce 100 ml of Kurozu over low heat until syrupy, and serve over strawberries or goat cheese.

FAQ, Kakuida and Kurozu

How is Kakuida black vinegar made?

Kakuida black vinegar is made from organic brown rice and fermented and aged in traditional ceramic jars for at least three years.

How should Kurozu be stored?

To store black vinegar properly, follow the storage instructions on the product label. Shelf life and recommendations after opening should be confirmed with the manufacturer.

Kurozu or balsamic vinegar: what is the difference?

Traditional balsamic vinegar is made from cooked grape must and aged in wooden barrels. Kakuida black vinegar is made from organic brown rice, fermented and aged in ceramic jars. They are two different condiments that complement each other in the kitchen.

Can black vinegar be drunk?

In Japan, some people include black vinegar in their daily eating habits. If you wish to drink it diluted, mix one part vinegar with approximately 10 to 15 parts water and consume it preferably after a meal. Because of its acidity, avoid drinking it undiluted.