from €33.30
€33.30 / Kg
History of vinegar is as long as mankind history, but with the spread of soy sauce during the Edo period (1603-1867), vinegar-based seasonings range expanded to include Sanbaizu.
Basic recipe is: 1 part vinegar to 1 part soy sauce and 1 part mirin.
Our craftsman produced this sanbaizu from a recipe by Kazuki Arai, executive chef of White Inn Takasaki, who has a reputation for using mainly ingredients from Gunma Prefecture and other products from all over Japan to provide high quality menus.
Vinegar used is a fermented vinegar produced by Torii Foods, sole company in Japan that produces Worcestershire sauce in wooden vats in Hamamatsu City, Shizuoka Prefecture. Mirin (Japanese sweet rice wine for cooking) is produced by Kankyo Shuzo, a brewer in Hekinan City, Aichi Prefecture, Japan. Soy sauce is made by Aritaya, using soybeans and wheat grown in Gunma Prefecture, and brewed naturally in a stone warehouse dating from the Meiji period.
Our perfect pairings : Sanbaizu is recommended for seasoning classic wakame, fresh cucumber, mozuku seaweed, marinated cherry tomatoes or for spicing up mixed salads, braised pork belly, small pickled fish and seasonal vegetables.
It can be used in a wide range of Japanese and Western style foods.
NISAR7
Data sheet
- Origin
- Gunma, Japan
- Weight
- 70 ml net
720 ml net - Packaging
- Glass bottle
- Ingredients
- Soy sauce (soy, wheat), mirin, vinegar, sugar, lemon juice, kombu
- Storage
- away from direct sunlight and heat, refrigerate once opened
- Nutritional values
- Per 100 g : energy 134 kcal (569 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 32,3g, of which sugars 26,8g ; protein 3,3g ; salt 4,63g.
ARITAYAAnnaka was once a thriving walled city, renowned trading town. The Aritaya Yuasa clan is known not only for its soy sauce production but also for the reputation of its members who have greatly contributed to the education, society and culture of Japan for three generations of the Ered Meiji, Taisho and Showa. Sauce cannot be made by human power alone. Soy sauce is dependent on the functioning of nature. It is the fruit of art created in nature. Material examined closely, microbial activity, Joshu's climate, slow flow of time, all of these things are must-have components of soy sauce. Aritaya family believe that the only thing they can do, during the fermentation of soy sauce, is to carefully monitor a well-balanced combination of these components while considering that they are not. that part of the soy sauce fermentation process. Raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of soy sauce.
Reviews about this product
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Carole M.
Published Feb 17, 2024 at 08:46 am (Order date: Feb 06, 2024)very good (Translated review)
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ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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