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Kurozu Vinegar: A Guide to Japanese Black Vinegar
April 7, 2026 · updated October 29, 2026 · 5 min read
Fukuyama, in Kirishima City, Kagoshima Prefecture, Japan, is known for its traditional black vinegar production using ceramic jars.
At FOODHUB, we import Kurozu from the Kakuida brand. Here is what you need to know.
What is Kurozu?
Kurozu (黒酢, literally “black vinegar”) is a Japanese brown rice vinegar.
It combines acidity with depth of flavour. It is sometimes compared to balsamic vinegar, but it has an identity of its own.
Kakuida, black vinegar from Fukuyama
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.
How is Kurozu made?
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.
Our Kurozu range at FOODHUB
| Product | Ageing | Suggested use |
|---|---|---|
| Kurozu 3 years | 3 years | Dressings, marinades, sauces |
| Kurozu 5 years | 5 years | Finishing on fish, meat, vegetables |
| Kurozu 10 years | 10 years | Finishing, festive dishes, desserts |
| Izumi organic black vinegar | 3 years | Brown rice, koji and soy; everyday cooking |
| Black vinegar paste | — | Condiment, dips, glazes |
How to use Kurozu in cooking
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.
As a finishing touch
A few drops of 5- or 10-year Kurozu on a finished dish: sea bream carpaccio, beef tartare, roasted vegetables, or even vanilla ice cream.
In a dressing
For a Japanese dressing: 2 parts 3-year Kurozu, 1 part tamari soy sauce, 1 part toasted sesame oil.
In a marinade
Mix Kurozu with soy sauce and honey to marinate chicken, pork or salmon.
Diluted in water
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 cocktails
Kurozu brings an original acidity to cocktails, for example as a shrub base.
Kurozu or balsamic vinegar?
| Kakuida Kurozu | Traditional balsamic | |
|---|---|---|
| Ingredient | Organic brown rice | Cooked grape must |
| Fermentation and ageing | In ceramic jars, at least 3 years | In wooden barrels |
| Use | Japanese and fusion cuisine | Italian and Mediterranean cuisine |
They are two different condiments that do not replace but complement each other in the kitchen.
Explore the Kakuida collection
Frequently asked questions
How should Kurozu be stored?
For proper storage, please follow the instructions on the product label. Shelf-life and after-opening recommendations should be confirmed by the manufacturer.
Which Kurozu should I start with?
We recommend the 3-year Kurozu in 500 ml for versatile everyday cooking, and the 5-year Kurozu in 100 ml “Chef’s Special” for experimenting as a finishing touch.
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