Print

Vinegar


Rice Vinegar

Rice Vinegar

This Rice Vinegar is made using plain vinegar brewed with soft water and clear air from Daiwa-cho, Mihara City in the Hiroshima Prefecture.
It offers a clean and rich flavor that can be used for a wide variety of dishes in Japanese cuisine.

Available sizes 1.8l
Best Before Date(unopened) 2 years
Pieces/case 6

Contact

Grain Vinegar

Grain Vinegar

This is a grain vinegar with an acidity of 4.5%. It is brewed using soft water and clear air from Daiwa-cho, Mihara City in the Hiroshima Prefecture.
It has a refreshing taste, and can be used for a wide variety of dishes in Japanese cuisine.

Available sizes 1.8l
Best Before Date(unopened) 2 years
Pieces/case 6

Contact

Sushi Vinegar

Sushi Vinegar

Otafuku's Sushi Vinegar is made using plain vinegar brewed with soft water and clear air from Daiwa-cho, Mihara City in the Hiroshima Prefecture.
Otafuku’s Sushi Vinegar uses a plain vinegar base and adds just the right balance of sugar and salt to result in a well-balanced mixture for sushi.
It has a solid and sweet taste that lasts long and allows you to easily make sushi rice simply by adding the recommended amount to freshly cooked rice.

Available sizes 1.8l
Best Before Date(unopened) 2 years
Pieces/case 6

Contact

Nanban Vinegar

Nanban Vinegar

Otafuku's Nanban Vinegar is made using plain vinegar brewed with soft water and clear air from Daiwa-cho, Mihara City in the Hiroshima Prefecture.
It is a vinegar blended with light soy sauce. It is used to marinate Nanbanzuke (Nanban-Style pickles). It boasts mild a acidity while retaining a hint of sweetness.
Nanban Vinegar is often used on a variety of foods, but goes perfectly with fried fish and meat dishes.

Available sizes 1.8l
Best Before Date(unopened) 2 years
Pieces/case 6

Contact

Rakkyo Vinegar

Rakkyo Vinegar

Otafuku's Rakkyo Vinegar is made using plain vinegar brewed with soft water and clear air from Daiwa-cho, Mihara City in the Hiroshima Prefecture.
It is a seasoned vinegar characterized by an elegant, sugary sweetness. It is used for marinating Rakkyo (pickled Japanese shallots). With a 1.8L bottle of Rakkyo vinegar, you can make approximately 3kg of pickled shallots.
From the 10th day of the pickling process you can enjoy pickles with a more delicate taste and after 3 weeks the pickles will be firmly pickled and flavorful.

Available sizes 1.8l
Best Before Date(unopened) 2 years
Pieces/case 6

Contact