Nigori Premium Non-filtered Nigori Rice Vinegar 360 ml

This product contains more than 10 billion Acetobacter cells per milliliter (heat sterilized). In recent years, attention has focused on the LPS (lipopolysaccharide) derived from the Acetobacter, known to promote the internal balance of the body. Although bacteria are no longer living due to heat sterilization, their cellular components (such as the LPS) remain present. It is an seasoning suitable for well-being cooking, which balances both "the depth of the flavor" and "sweetness for the body". · The aroma of the acetobacter and the viscosity of Koji make this vinegar a perfect ingredient for sauces, marinades, sushi rice, vinaigrettes and even soft drinks. · For sushi restaurants, it is a "special vinegar for sushi" to mix with red vinegar, adding a new layer of aromatic and tasty complexity. · Ideal for marinades, cooled dishes and seafood salting, its soft acidity enhances the natural flavor of the ingredients. · A small amount added to the soba broth or the Tempura sauce enhances the global umami. · Used as a secret ingredient in Chinese or French cuisine, it creates a synergistic effect with fats, expanding the aromatic profile. · Can be proposed as "separate condiment" to accompany dishes such as Sunnomono (vinegar-based salads) or grilled fish.

Since the beginning of the EDO period, since more than three hundred years, Toba-ya Sten manufactures traditional rice vinegar in jars of clay in Obama, in Fukui prefecture. The name comes from a "Taka-Beya" (hall of the falcons) offered by the feudal lord of the Domaine d'Obama for his falconry, hence the name "Toribaya", which has evolved to become "Toba-Ya". Even today, our craftsman continues to ferment his vinegar using the same jars, the same starting culture and the same local climate, thus transmitting the essence of a culture of fermentation of 300 years old