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.
Balanced, Complex Flavour
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 dishes.
Bonito Dashi
A Japanese soup stock made from katsuobushi, which are dried, smoked, and fermented flakes of bonito (skipjack tuna). It is a key ingredient in Japanese cuisine and serves as the base for many traditional dishes like miso soup and ramen. It imparts a savoury, slightly smoky taste that enhances the flavours of the other ingredients without overwhelming them.
Soy Sauce
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.
Traditional Producer
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.
How to Use
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.
Store in a cool, place away from direct sunlight. Refrigerate once opened.
