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Sanbaizu vinegar is a traditional Japanese seasoning that combines vinegar with bonito dashi (a stock made from dried bonito flakes) which adds a savoury, umami-rich flavour and very complex aroma to the vinegar.
The combination of tangy, mildly acidic rice vinegar, bonito dashi and kombu extract rich with umami and a light sweetness creates a balanced, complex flavour profile. It is both refreshing and savoury, making it versatile for various Japanese and Western dishes.
The addition of soy sauce balances out the sharpness of the vinegar, giving it a balanced savoury taste. Mirin has also been added to provide sweetness and create a well-rounded seasoning.
Sennari is known for producing artisanal vinegar products, with an emphasis on natural fermentation processes and high-quality ingredients. Their focus is on preserving traditional Japanese methods while delivering products with clean, balanced flavours.
Store in a cool, place away from direct sunlight. Refrigerate once opened.
Dressings: It can be used as a base for a salad dressing, especially for Japanese-style salads (like cucumber and wakame seaweed salad).
Pickling: Ideal for pickling vegetables like cucumber, daikon or carrots, adding a flavorful twist.
Marinades: Great for marinating fish or meat, as the acidity helps tenderise proteins while infusing them with deep umami flavours.
Sushi rice seasoning: The combination of vinegar and dashi makes it an excellent choice for seasoning sushi rice, adding both flavour and aroma.
Dipping Sauce: Can be used as a dipping sauce for dumplings, tempura and cold soba noodles.
Get some inspiration from some of our recipes that use this as an ingredient:
Rice vinegar, sugar, soy sauce (soybeans, wheat), salt, mirin seasoning, kombu extract (rishiri), bonito extract (2%), dried bonito (makurazaki) (0,5%)
Soybeans, wheat, fish
For allergens, see ingredients in bold
Energy 416 kJ (99 kcal), Total Fat 0g of which saturates 0g, Carbohydrate 23.4g of which sugars 23.4g, Protein 1.3g, Salt 3.8g
Easy to add umami flavour in my kitchen
Great for adding flavour & uplifting many different foods
Thanks Scott, a little bit of Sanbaizu goes a long way doesn't it and, as you say, adds such great umami to dishes :)
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