Sushi rice vinegar aged on delicately salty kombu seaweed, perfect for seasoning your home-made sushi with a tantalising aroma and authentic Japanese flavour.
This premium-quality ingredient is biologically fermented, a natural process that preserves the original character of the seaweed. The vinegar is then aged in oak barrels for added depth and complexity of flavour.
A dash of this versatile pantry essential makes an irresistible addition to rice, Asian soups recipes, stir fries and even salads. If using it for preparing sushi, then add 20ml of vinegar per 100g of boiled rice. Allow the cooked rice to cool and then stir the vinegar carefully through.