JAPANESE VINEGARS & SAUCES

Skilled craftsman Seiji Kosaka relies on three generations of family experience to create Marusho fermented vinegars using the same techniques that were employed 200 years ago.

Fermented and aged for 90 to 500 days in Japanese cedar wood casks the vinegars are made with rice grown on the family estate, water from the Kumano mountains and only the highest quality natural ingredients.

Marusho ponzu sauces are made with the fresh juice of Japanese citrus fruits.

Authentic, natural and high quality ingredients like shiitake mushroom, bonito soup stock, kombu seaweed, honjozo shoyu (soy sauce) and hon mirin (Japanese sweet cooking sake) provide the distinctive citrus zing backed up and balanced with a deep umami flavour.

Chefs from The Fat Duck, Sat Bains and Mark Hix use our ponzus and vinegars on their menus in a variety of ways: marinades, dips, dressings and sauces. Join the pros and deliver the authentic flavour of Japanese cuisine to your dishes.

DESCRIPTION

Sushi Vinegar: Traditional sushi rice vinegar with sweet notes.

Dashi Vinegar: Vinegar fermented in Japanese cedar casks and seasoned with 100% natural kombu seaweed, bonito fish flakes, amazake and mirin.

Black Garlic Vinegar: Black garlic matured in sake vinegar for a rich, distinctive flavour. Best used for dressings, seasoning and marinade.

Kombu Seaweed Black Vinegar: Vinegar with very complex flavours and ingredients. Kombu seaweed, unpolished sticky rice vinegar, honey & brown sugar seasoned with light soy sauce.

Fresh Yuzu Ponzu Sauce: Traditional ponzu made with fresh yuzu. Serve with sushi or sashimi, use in salad dressing, marinades and dipping sauce.

Ponzu Sauce with Sudachi & Kombu Seaweed: Traditionally made ponzu using fresh Japanese citrus juice & rich kombu seaweed soup stock. This is ready to use direct onto salads or served with sushi & sashimi. A light original citrus flavour backed by a rich stock for adding depth of flavour to your own dressings, sauces & marinades.