• TOBAYA SUTEN
• KANECHO Aomori apple balsamic vinegar 200 ml
• Aomori Konbu apple vinegar 500 ml KANECHO
• Rice vinegar
• Agave syrup and Mikan mandarin juice rice vinegar
• Agave syrup and Sudachi citrus juice rice vinegar
• Japanese vinaigrette
• Rice vinegar for sushis 360ml
• Sakura cherry blossom vinegar 110ml
• Red shiso rice vinegar 180 ml
• Red shiso rice vinegar 720 ml
• KANISU – DRIED BONITO VINEGAR 360 ML
• SAKAMOTO KUROZU DARK RICE VINEGAR
• SAKAMOTO KUROZU DARK APPLE VINEGAR 360 ml
• SAKAMOTO KUROZU DARK APPLE RICE VINEGAR 700 ml
• Yuzu rice vinegar for sushis 150ml
• Yuzu rice vinegar for sushis 1,8L
• Dashi stock and dried bonito vinegar 150 ml
• Dashi stock and dried bonito vinegar 1,8 L
• SUDACHI ponzu citrus fruit sauce 150 ml
• KANISU – DRIED BONITO VINEGAR 720 ML
• RICE VINEGAR FOR SUSHIS 1000ml
• SAKURA CHERRY BLOSSOM RICE VINEGAR

• SAKURA CHERRY BLOSSOM RICE VINEGAR

• GRAPE JUICE VINEGAR
• YUZUSU - YUZU RICE VINEGAR 200ml
• YUZUSU - YUZU RICE VINEGAR 900ml
• WILD MOUNTAIN GRAPE JUICE VINEGAR
• WILD MOUNTAIN GRAPE JUICE VINEGAR 900ml
• UME PLUM DARK VINEGAR
• UME PLUM DARK VINEGAR

Appetizer
Deliciously acidulated, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of sakura cherry blossom.
The cherry blossom is hand picked in April, exclusively in Japan and then placed in rice vinegar for 6 months to diffuse its delicate perfume .
Then the vinegar is filtered and the blossom pressed to diffuse all the strength of their aroma.
You'll love the characteristic blossom perfume and the pleasant amadon notes given to the vinegar.
Elaborated by Japanes master craftsmen with respect for traditions, it can be used for all culinary adventures!  

Perfectly suits
To begin with there is the classical "seasoning" to accompany salads, grated raw vegetables, shell fish salads and fish tartares, Saint-Jacques scallops... or veal! More surprising is Tobaya Suten agave syrup rice vinegar to season cold milk, yoghurts, fromages blancs and other faisselles.
You can also use it for oysters, to deglaze offal, season red fruit salads…Reduced, it expresses all its perfume and is perfect with meat and fish.