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Made with Iio Jozo’s Pure Rice Vinegar, brown sugar from Tanegashima, sea salt processed in Hyogo Prefecture, and a deeply savory vegetable dashi, this unique vinegar makes exceptional pickles with almost no effort. The dashi is crafted from California organic sun-dried tomatoes, bay leaf from Shizuoka, and Sri Lankan black peppercorns, adding a wonderful layer of umami and complexity.
Simply cut your favorite raw vegetables, place them in a resealable bag with the vinegar, and refrigerate overnight. Cucumbers, radishes, carrots, cabbage, zucchini, and tomatoes all work beautifully, with no salting or blanching required. Its balanced sweet, savory, and tangy flavor also makes an excellent base for vinaigrettes and marinades.
Ingredients: water, rice, sugar, salt, dried tomato, black pepper, bay leaf
Product Attributes:
- 360ml glass bottle
- Made in Miyazu, Japan
Recipes:
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Founded in 1893, Iio Jozo has been crafting exceptional rice vinegar in Kyoto's Tango region near the Sea of Japan for more than 130 years. By overseeing every step of the process—from growing pesticide-free rice and brewing their own sake to traditional vinegar fermentation and aging—Iio Jozo produces what many consider to be Japan's finest rice vinegar.
Learn more about Iio Jozo
