Condiment VINAIGRÉ SANBAIZU

The history of vinegar is as long as that of humanity, but with the diffusion of soy sauce during the EDO period (1603-1867), the range of vinegar-based seasonings has expanded to Sanbaizu.

The basic recipe is as follows: 1 dose of vinegar for 1 dose of soy sauce and 1 dose of mirin.

Our craftsman produced this Sanbaizu according to a recipe from Kazuki Arai, Executive Chef of White Inn Takasaki, who has the reputation of using mainly using Gunma prefecture and other products from all of Japan to propose Superior quality menus.

The vinegar used is a fermented vinegar produced by Torii Foods, the only company in Japan to produce Worcestershire sauce in wooden tubs in Hamamatsu City, Shizuoka Prefecture. The mirin (Japanese sweet rice wine for cooking) is produced by Kankyo Shuzo, Brewer of the city of Hekinan, Aichi Prefecture, Japan. The soy sauce is manufactured by Aritaya, from soybeans and wheat grown in the Gunma prefecture, and naturally brewed in a stone warehouse dating from the Meiji period.

Our perfect agreements: The SanBaizu is recommended to season the Wakame classic, the fresh cucumber, the mofuku algae, the cherry tomatoes marinated with three cups of vinegar ... or to raise the salads composed, the pork chest Braised, small marinated fish and seasonal vegetables.
It can be used in a wide range of Japanese and Western styles.