• KANESHO
• 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 1,8L
• Dashi stock and dried bonito vinegar 150 ml
• Dashi stock and dried bonito vinegar 1,8 L
• 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
When a sweet, tasty, exceptional apple grown in the Tsugaru region meets an edible ocean smelling seaweed called kombu, very common in Japan, the apple vinegar almost reaches perfection.

Perfectly suits
It mixes subtly with soy sauce for sashimis and for grated turnips or to tenderize meat cooked over a long period. It also seasons vinaigrettes, yoghurts and fromage blanc, poured into water to cook vegetable or aromatic fish stock. Added to a dash of olive oil slightly salty, carpaccio becomes divine. Poured into sparkling water, it brings out the fruity taste.
Equally exquisite on fresh oysters.