Togo-Su Kurozu Hijiki Seaweed Rice Vinegar is an exceptionally-crafted Rice Vinegar that is carefully aged using two hundred-year old brewing traditions from the Edo period (early 1800s).
Traditionally brewed- using centuries-old techniques- Togo-Su master-craftsmen use stoneware pots to naturally ferment the product for 1-1.5 years and further age the vinegar for another 3-5 years to bring forth the optimum flavors.
Made with local organic brown rice, brown rice koji, and mountain spring water. The addition of mineral-rich, earthy Hijiki Seaweed to Togo-Su’s Kurozu Rice Vinegar further enhances and rounds out the typically subtle-sweet flavor of their premium-quality rice vinegar. Boasting a bold, briny element, and well-balanced when combined with the rice sugars- which bring forth a natural sweetness and caramelized flavor- these complex flavors make Togo-Su Kurozu Hijiki Seaweed Rice Vinegar the choice of discerning palates across Japan and the world.
Culturally, in Japan kurozu is typically consumed as a drinking vinegar, and while the exceptionally- crafted Togo-Su Kurozu Hijiki Seaweed Rice Vinegar can be consumed as a stand-alone drink; it is also ideally paired with dressings or sauces; used in seafood recipes- like poached or roasted salmon & halibut; sautéed with scallops or shrimp; and excellent in stir-fries and noodles.
Try some Togo-Su Kurozu Hijiki Seaweed Rice Vinegar today!