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Japanese Kurozu: the Black Vinegar of Kagoshima
Kagoshima Kurozu, the black vinegar
Brown rice black vinegar from Fukuyama, aged in jars.
Fukuyama, in Kirishima City, Kagoshima Prefecture, Japan, is known for its traditional black vinegar production using ceramic jars. Kakuida, a brand developed by Fukuyama Kurozu Co., Ltd., offers Japanese black vinegar made using the region’s traditional production methods.
Traditional black vinegar production in Fukuyama uses ceramic jars for fermentation and ageing. During this process, the vinegar develops its characteristic colour, aroma and flavour.
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 characteristic colour, aroma and depth of flavour.
The origin
Kagoshima lies at the southern tip of Kyushu island, in Japan. Fukuyama, in Kirishima City, is known there for its tradition of black vinegar made in jars.
Kakuida black vinegar is made using a traditional method associated with the Fukuyama region of Kagoshima Prefecture.
How to use it
Kakuida black vinegar is a versatile condiment that adds acidity and depth of flavour to a wide range of dishes. It can be used in dressings, marinades, sauces, stir-fries and slow-cooked dishes. A few drops as a finishing touch on wagyu sashimi, pan-seared foie gras or black sesame ice cream.
In Japan, some people include black vinegar in their daily eating habits. If you wish to drink it diluted, follow the manufacturer’s recommended dilution instructions. Because of its acidity, avoid drinking it undiluted.
In the kitchen
Ingredient: organic brown rice.
Production: fermented and aged in ceramic jars for at least three years.
On the palate: acidity and depth of flavour.
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