Seaweed Vinegar TAC21 is a persimmon vinegar-based seaweed vinegar with a lingering aroma of the sea.
Full of seaweed flavor!
This vinegar is based on persimmon vinegar made from Fuyu persimmons (produced by contract farmers in Fukuoka Prefecture), known as the king of sweet persimmons, which are brewed over a long period using the traditional static fermentation method. High-quality Gagome kelp and Ma-konbu kelp from the Minamikayabe district of Hakodate, Hokkaido, are then thoroughly infused into the base.
It features a seaweed aroma and a flavor profile that complements both Japanese and Western cuisine.
In addition to cooking, it can be enjoyed as a delicious sour drink by adding honey or other sweeteners.
★ Recommended Ways to Enjoy
* Dilute 5 to 10 times with cold water and add maple syrup or honey as desired for a drink.* Use it in sunomono (vinegared dishes) or dressings to enjoy its unique flavor.* Add a quick splash to sashimi or carpaccio for a refreshing taste.* Use it for seasoning sushi rice or takikomi gohan (mixed rice).
■ Characteristics of the TAC21 Vinegar Series
From the multifaceted perspectives of maintaining health, inheriting traditional food culture, and providing delicious and enjoyable meals, TAC21 offers a wide variety of vinegar products.
In addition to vinegars for everyday use as seasonings, you can enjoy various ideas such as drizzling them over dishes to add flavor or mixing them with water or carbonated water as a sour drink.
These vinegars are made using traditional brewing methods, involving static fermentation in traditional barrels (vats) and long-term aging that requires significant time and effort. We are also particular about our ingredients, sourcing most of our primary raw materials from contract farmers.
■ Difference Between Rapid Fermentation and Traditional Brewing
There are two main methods for brewing vinegar: traditional static fermentation and rapid fermentation.
* **Static Fermentation:** The acetic acid bacteria in the fermenting vinegar only touch oxygen at the surface, slowly and naturally converting alcohol into vinegar. This requires the skill and intuition of experienced craftsmen. It produces nourishing components, including organic acids, resulting in a mellow taste.* **Rapid Fermentation:** Air is artificially pumped into the vinegar to complete fermentation in a short time. In contrast to static fermentation, this is also called "submerged fermentation." Because fermentation focuses primarily on acetic acid, it has a sharp, pungent sourness.
■ Net Content: 500ml x 2■ Ingredients: Persimmon vinegar, Gagome kelp, Ma-konbu kelp■ Manufacturer/Distributor: TAC21■ Shelf Life: 1 year■ Storage Instructions: Store away from direct sunlight, high temperatures, and high humidity.■ Category: Food■ Country of Manufacture: Japan
【Disclaimer】* The stated shelf life is the number of days from the date of manufacture. Please contact us for the actual expiration date.* Due to shared inventory with our own website, items may be out of stock, backordered, or canceled depending on timing.* Due to product renewals, etc., the package or product contents may partially differ from the delivered product.* Mail-order (Email-bin) delivery is via post-box drop. Cash on delivery cannot be used. Due to thickness restrictions (3cm or less), simple packaging is used. We are not liable for damage to the outer packaging.
Product Number: tac21su-kaisou5002