Richer in umami and with a stronger flavor than Fujisu Premium rice vinegar, it is a vinegar to drink and cook with.
This black vinegar is solely made from genmai, brown rice, and fresh groundwater. It is created by static fermentation, the traditional method of vinegar brewing, followed by a long maturation period. Every 100 ml of vinegar contains up to 1000 mg of natural amino acids, necessary for a healthy body. It also contains essential amino acids, which cannot be created in our body. These create a well-balanced vinegar and make it one of the finest black genmai rice vinegars currently on the market.
Our perfect combination : this black rice vinegar has a rich and malty taste. It is recommended for making vinaigrettes, spicing up broths, bringing out the flavors in pulse salads (lentils, chickpeas, split peas) and making sweet and sour sauces and dishes.
NISLI5
Data sheet
- Origin
- Kyoto, Japan
- Weight
- 500 ml net
- Packaging
- Glass bottle
- Ingredients
- water, brown rice
- Storage
- protected from light and heat
- Nutritional values
- Per 100 g : energy 7 kcal (31 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 1,0g, of which sugars < 0,5g ; protein 0,8g ; salt < 0,01g.
- Quality
- pesticides free
LIO JYOZOOur recommendations for how to use Iio Jyozo vinegars :
- For marinating oily fish such as mackerel and sardines
- For deglazing offal and pan-fried vegetables
- For marinating root vegetables, turnips, radishes
- To make sweet and sour sauces
- To make dressings and vinaigrettes
- For seasoning raw shellfish, oysters etc.
- For lacquering pork belly
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Genmai Fuji black rice vinegar
€26.70
Tax Included
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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