Semi-spicy rice vinegar paste (black rice vinegar) - Japan - jar 180g

A particularly refined version of this organic black vinegar is slowly simmered with ingredients such as garlic, onion, ginger, red chili, fermented black beans, sake, soy sauce, rice koji, and raw sugar. This process results in a rich and creamy paste, ideal for accompanying rice, enhancing sauces for meats or gyoza, or even serving as a dip with vegetables.

The Kurozu (black vinegar) from the brand Kakuida is the result of a artisanal tradition passed down for over two centuries in Fukuyama. This region benefits from exceptional natural conditions, with a unique climate, pure air, spring water from the Shirasu plateau, and the geothermal heat of the Kirishima volcanic belt. These elements, combined with traditional craftsmanship, allow for the production of vinegar of remarkable quality.

The ingredients used are carefully selected: organic Japanese brown rice rich in umami, pure spring water, and a koji (ferment) made on-site. Fermentation takes place in traditional Aman (or kame pots), which absorb solar heat and emit far-infrared rays. These characteristics promote optimal fermentation and enrich the flavor of the vinegar. Over time, natural yeasts and acetic acid bacteria accumulate in the pots, perfecting the product with each fermentation cycle.

Unlike classic black vinegar (aged between 6 months and 1 year), Kakuida black vinegar is patiently aged for at least three years. This long aging process increases its concentration of amino acids, offering an unparalleled depth of flavor. Only 80% of the batches produced meet the strict quality standards to be marketed, ensuring a rare and exceptional product. Additionally, all products in the Kakuida range are certified BIO according to Japanese JAS standards, with no additives or preservatives.