In Kagoshima Prefecture, in southern Japan, the Fukuyama area is known for its tradition of making kurozu, black rice vinegar, in jars.
History & know-how
Fukuyama, in Kirishima City, Kagoshima Prefecture, is known for its traditional method of producing black vinegar in ceramic jars. The Kakuida brand, developed by Fukuyama Kurozu Co., Ltd., offers brown rice black vinegar made using the region’s traditional know-how.
The traditional production of Fukuyama black vinegar uses ceramic jars for fermentation and maturation. 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.
Specialities
Aged kurozu, yuzu and fruit vinegars, black vinegar condiments: Kakuida black vinegar adds balanced acidity and depth of flavour to dressings, marinades, sauces, stir-fries and slow-cooked dishes.
FOODHUB selected Kakuida to introduce French food lovers to Fukuyama black vinegar.