Prefecture: Kagoshima
Producer: Fukuyama Black Vinegar
Ingredients: Organic black rice vinegar, onion, cooking sake, soy sauce, sugar, rice malt, fermented black beans, unrefined sugar, ginger, garlic, chili pepper
Vegan, Dairy-free
Size: 180g

If you travel to Kagoshima, you’ll stumble across fields of knee high black ceramic pots known as tsubo. Inside, three simple ingredients - steamed rice, water, and koji (Aspergillus oryzae fungus) - are slowly fermenting to create Japan’s prized kurozu (or black vinegar). Japanese black vinegar is aged up to 3 years, resulting in a vinegar with a deep, caramel color, similar to whiskey. The flavor is more mild and less acidic than regular vinegar with an earthy aroma.

Fukuyama Black Vinegar’s brewery boasts a field of over 20,000 jars. This Black Vinegar Paste uses kurozu as its base, which was carefully crafted by Chikara Akaike, who has been making black vinegar for over 50 years.

Suggested use: Add a dollop on top of a bowl of steamed rice. Use in meat marinades, to season stir fries or in omelettes.

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