Top Sellers
Top Sellers
List of products by brand LIO JYOZO
Our 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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Beniimo red sweet potato vinegar
From €29.55For any vinegar, Lio Jyozo's cellar master begins by transforming the main ingredient into saké and then into vinegar in the same way as he does for his rice vinegars.
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Black soybean vinegar
From €29.55The master vinegar makers of Lio Jyozo make this black vinegar from black Tamba soybeans, the most famous and rarest in Japan, which are very popular with pastry chefs and confectioners.
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Fig vinegar
From €9.00Akiyama San, the IIO JYOZO cellar master, has created an exceptional vinegar made exclusively from fresh figs grown in Kyoto Prefecture (the other ingredients are natural kobo yeast and aceto bacter bacterium.
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Fuji pickles condiment for vegetables and crudites
From €9.95Seasoned or marinated vegetables are very popular in Japan.
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Fuji Sunomono condiment marinades
From €9.95"Sunomono" are dishes of pickled products, mostly vegetables or raw vegetables.
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Genmai Fuji black rice vinegar
From €24.90Compared to other black vinegars, genmai black rice vinegar has a milder taste.
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Junmai Fujisu Superior rice vinegar
From €17.95To make their standard Junmai Fujisu rice vinegar,Lio Jyozo use 200 g of rice per liter of vinegar.
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Sansho Ponzu "shabu shabu ni muchu"
From €18.70This ponzu is flavored with very rare and famous asakusa sansho. "Shabu shabu ni muchu" literally means I'm "addicted" to shabu shabu...
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Sushisu Fuji rice vinegar condiment, especially for sushi
From €9.95Rice vinegar condiments for seasoning sushi rice are essential for a perfect taste experience.
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Temaki sushi 10 years aged sake lies Premium vinegar
From €20.00This black rice vinegar is made from sake lees fermented for more than 10 years. Fermented sake lees are mixed with the best rice vinegar in the world, adding sea salt. The whole will ferment for a further eight months before placing on the market.
