Seaweed Vinegar TAC21 is a seaweed vinegar based on persimmon vinegar, with a refreshing seaweed aroma.
Full of seaweed flavor!
This product is based on persimmon vinegar, which is made by long-term brewing using the traditional static fermentation method with Fuyu persimmons (from contracted farmers in Fukuoka Prefecture), known as the king of sweet persimmons. High-quality Rishiri kelp and kombu from the Minamichayabe district of Hakodate City, Hokkaido, are slowly steeped in it.
It has a seaweed aroma and a flavor that complements both Japanese and Western cuisine.
In addition to cooking, it can also be enjoyed as a sour drink by adding honey or other sweeteners.
★Recommended ways to enjoy
* Dilute with cold water 5 to 10 times and add maple syrup or honey to taste for a refreshing drink.* Enjoy the flavor by using it in vinegared dishes or dressings.* Add a splash to sashimi or carpaccio for a refreshing taste.* Also useful for sushi vinegar or seasoning for seasoned rice.
★Features of TAC21 Vinegar Series
TAC21 offers a wide variety of "vinegar products" from multiple perspectives: maintaining health, preserving traditional food culture, and enjoying delicious and fun meals.
In addition to everyday vinegars as seasonings, you can enjoy them in various ways depending on your ideas, such as adding flavor to dishes, or diluting them with water or carbonated water to drink as a sour drink.
These vinegars are made using traditional brewing methods that involve static fermentation in old-fashioned vats and long-term aging, requiring time and effort. We are also particular about the ingredients, and most of the main ingredients are sourced from contracted farmers.
★Difference between quick fermentation vinegar and traditional brewed vinegar
There are two methods for brewing vinegar: traditional static fermentation and quick fermentation.
Static fermentation: During fermentation, the acetic acid bacteria in the vinegar come into contact with oxygen only on the surface, slowly and naturally converting alcohol into vinegar. This requires the skill and intuition of experienced craftsmen. Nutrients, including organic acids, are produced, resulting in a mellow taste.
Quick fermentation: Air is artificially supplied to the vinegar, and fermentation is completed in a short period. It is also called "surface fermentation" in contrast to static fermentation. Since fermentation is carried out with acetic acid as the main component, it has a sharp sourness.
■Contents: 500ml x 6
■Ingredients: Persimmon vinegar, Rishiri kelp, Kombu
■Manufacturer or Seller: TAC21
■Best Before: 1 year
■Storage Method: Store away from direct sunlight, high temperatures, and humidity.
■Classification: Food
■Country of Manufacture: Japan
【Disclaimer】
* The best before date indicated is the number of days from the manufacturing date. Please inquire for the actual date.* Due to shared inventory with our own website, there may be cases of stockouts, backorders, or cancellations depending on the timing.* Due to product renewals, packaging and product contents may differ slightly from the delivered product.* Mail delivery is a post-drop service. Cash on delivery is not available. Due to thickness restrictions (3cm or less), packaging will be simple.* We are not responsible for damage to the outer packaging.
Product Number: tac21su-kaisou5006