


Red vinegar from rice sake lees to prepare umami rich flavor sushis
Since 1907, original ranges of vinegars appreciated throughout Japan.
The Japanese know it : vinegar plays an essential role in their daily menus.
Especially when it comes to making tasty, gourmet sushis !
Sushi rice or sushimeshi 酢飯 must be seasoned with a mixture of rice vinegar, sugar and salt.
Tamanoi presents its Akazu Sushisu 赤酢すし酢 vinegar made from sake lees.
Based on an old Kansai recipe 関西 with deep umami flavours.
Taste it and invite it to your table for new flavours !
Ready to use: mix 30ml of vinegar with 1 GB (approx. 300g) of rice
Data sheet
Energy kcal | 13 Kcal |
NC | |
Fat | 0 g |
Saturates | NC g |
Carbohydrate | 8.2 g |
Sugars | NC g |
Protein | 0.08 g |
2 g |
Rice vinegar, sugars (sugar, liquid glucose-fructose syrup), bonito flakes extract, kelp extract, yeast extract, sake lees powder.