|SAIKA GINJO VINEGAR
Saika produce this premium vinegar by making Daiginjo sake first; In sake making the by-product is called sake kasu (sake lees). Made by fermenting the Daiginjo grade sake lees for twenty years, this is the richest and most complex of Saika’s rice vinegars. Yet, it is still very light bodied. It is used by high-end sushi chefs when making the classic style called “Edo-mae sushi”. It can be used to add a rich, flavorful character to all kinds of foods: pickles, salad dressings, vinaigrettes, casseroles and braised dishes.
|SAIKA DASHI VINEGAR
This is a very special dashi vinegar different from Sanbai-zu (made with vinegar, mirin and Dashi.) Saika uses same fine mesh bags they used for sake brewing to extract the most flavorful dashi from bonito and kombu. Ideal with spring rolls, gyoza, seaweed salads, mushrooms, shellfish, fish or raw vegetables.
Ingredients: Dashi (Kombu & Bonito), vinegar, Honjozo soy sauce and sugar (from sugar beet called “tensai)
|PONZU SOY SAUCE
This is an excellent ponzu sauce made with fresh sudachi (Japanese citrus) juice and rich dashi stock. This is ready to use direct onto salads or served with nabe, sushi /sashimi, grilled fish and meat dishes. A light sudachi citrus flavor backed by a rich stock for adding depth of flavor to your own dressings, sauces & marinades.
This vinegar is packed with chopped up yuzu skin! The very distinctive, pleasing aroma of yuzu citrus adds refreshing touch to Saika’s vinegar and transform itself to a wonderful salad dressing or dipping sauce. Sushi rice made with Yuzu vinegar will go perfectly well with fish like Saba, Aji or Sanma.