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Dashi-Infused Rice Vinegar, 3.66 floz

$13.90

Shimanto Domeki’s Dashi-Infused Rice Vinegar is unique in the way in which large shavings of bonito flakes and rice vinegar sealed in the same bottle, creating an umami-rich, dashi-flavored vinegar. It’s a simple technique but it’s an effective way to extract umami from the bonito flakes, and you’ll also notice a pleasant dashi aroma as you open the bottle. Made by blending two types of bonito flakes (Soda-gatsuo, harvested in the company’s home of Kochi Prefecture, and regular katsuo), it exhibits a robust and wonderful balance of umami. The vinegar used in the product is crafted by a local vinegar brewer with 150 years of history by using traditional and natural production methods without any additives. Once finishing half of the dashi-infused vinegar, feel free to top up the bottle with your choice of rice vinegar because the bonito flakes in the bottle still have more umami to give. It can ultimately yield about 2 liters (4 pints) of dashi vinegar. Create your own dashi vinegar and enjoy it with a variety of dishes.

With an umami-rich and mild flavor, Dashi-Infused Rice Vinegar is truly a multi-use sauce. You can use it for making sushi rice or mixing into salad dressing, carpaccio sauce, or sauce for nanbanzuke (fried fish or meat pickled in vinegar sauce). It’s particularly great with dishes like octopus aemono (boiled octopus dressed with an oil-free dressing) or subuta (sweet and sour pork). It’s mouthwatering when you splash a little dashi-infused vinegar over freshly cooked rice or grilled fish. You can also create your own ponzu just by mixing it with soy sauce.

Water, Rice Vinegar, Dried Shaved Bonito.

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