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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.
- Gunma, Japan
- 70 ml net
720 ml net
- Glass bottle
- Soy sauce (soy, wheat), mirin, vinegar, sugar, lemon juice, kombu
- 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.
Aritaya was founded in 1832 in Joshu Annaka, Gunma Prefecture. Since then, for more than 180 years, this family has continued to make soy sauce using a traditional process of natural fermentation. The taste is transmitted and will be transmitted from generation to generation.
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