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This vinegar is really like no other, which is due to its combination of ingredients: Iio Jozo Pure Rice Vinegar, brown sugar from Tanegashima, Australian sea salt processed in Hyogo prefecture, and a dashi made from organic sun-dried tomatoes from the USA, organic bay leaf from Shizuoka prefecture & organic black peppercorns from Sri Lanka. The vegetable dashi adds such a unique umami component that works beautifully for pickling. Iio-san says to simply add cut veggies, place in a Ziplock bag, add some vinegar, put in the fridge overnight and then you have wonderful pickles. I also often use it as a base for a vinaigrette.
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
