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).
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.
Ingredients: Rice vinegar, Yuzu peels, sugar (from sugar beet called “tensai) and salt.