{"product_id":"condiment-vinaigre-sanbaizu","title":"Sanbaizu vinegar condiment","description":"\u003cp\u003eThe history of vinegar is as long as that of humanity, but with the spread of soy sauce during the Edo period (1603–1867), the range of vinegar-based seasonings expanded to include Sanbaizu.\u003c\/p\u003e\n\u003cp\u003eThe basic recipe is as follows: 1 part vinegar to 1 part soy sauce and 1 part mirin.\u003c\/p\u003e\n\u003cp\u003eOur artisan produced this sanbaizu based on a recipe by Kazuki Arai, executive chef of the White Inn Takasaki, who has a reputation for using primarily ingredients from Gunma Prefecture and other products from across Japan to offer superior-quality menus.\u003c\/p\u003e\n\u003cp\u003eThe vinegar used is a fermented vinegar produced by Torii Foods, the only company in Japan to produce Worcestershire sauce in wooden vats in Hamamatsu City, Shizuoka Prefecture. The mirin (Japanese sweet rice wine for cooking) is produced by Kankyo Shuzo, a brewery in the city of Hekinan, Aichi Prefecture, Japan. The soy sauce is made by Aritaya, from soya beans and wheat grown in Gunma Prefecture, and naturally brewed in a stone warehouse dating from the Meiji period.\u003c\/p\u003e","brand":"ARITAYA","offers":[{"title":"70 ml net","offer_id":54111433326925,"sku":"NISAR7","price":5.64,"currency_code":"EUR","in_stock":false},{"title":"720 ml net","offer_id":54111433359693,"sku":"NISAR8","price":24.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/AR7-s.webp?v=1782139415","url":"https:\/\/www.nishikidori.com\/en\/products\/sanbaizu-vinegar-condiment","provider":"Nishikidori","version":"1.0","type":"link"}