Dashi-Infused Rice Vinegar from Japan (105 ml)

The Shimanto Domeki Dashi-infused Rice Vinegar is unique in the way large pieces of bonito and rice vinegar are sealed in the same bottle, creating a vinegar with a rich dashi flavor and abundant umami.

It’s a simple yet effective technique to extract umami from the bonito pieces; upon opening the bottle, you’ll notice a pleasant dashi aroma. This is achieved by mixing two types of bonito (Soda-gatsuo, harvested at the company’s headquarters in Kochi Prefecture, and regular katsuo), resulting in a robust and wonderful balance of umami.

The vinegar used in the product is made by a local producer with a 150-year history, using traditional and natural production methods without adding any additives.

Its applications range from preparing sushi rice to incorporating it into salad dressings, carpaccio sauces, and nanbanzuke (a vinegar-based sauce for fried fish or meat).

It particularly stands out in dishes like octopus aemono (boiled octopus seasoned with an oil-free mixture) or subuta (sweet and sour pork). It’s irresistible when drizzled over freshly cooked rice or grilled fish. Additionally, you can create your own ponzu simply by mixing it with soy sauce.

Once you’ve used half of the dashi-infused vinegar, feel free to refill the bottle with your choice of rice vinegar, as the bonito pieces in the bottle still have more umami to impart.

This vinegar has various culinary uses. Some of its applications include:

• Sushi rice preparation: It’s used to season the rice used in sushi preparation, providing a distinctive flavor.
• Salad dressing: It can be mixed with other ingredients to create salad dressings, adding a unique and gentle touch of flavor.
• Sauces for dishes: It’s useful in preparing sauces like carpaccio, nanbanzuke (vinegar-based sauce for fried fish or meat), or other sweet and sour sauces.
• Enhancing the flavor of specific dishes: It can elevate the taste of dishes like octopus aemono or subuta, adding a touch of umami and acidity.
• Enhancing the flavor of grilled rice or fish: Sprinkling it over freshly cooked rice or grilled fish adds an extra touch of flavor and freshness.
• Creating ponzu: By mixing it with soy sauce, you can create a homemade version of ponzu, a widely used citrus sauce in Japanese cuisine.

In summary, this type of vinegar is versatile and can be used to enhance and elevate the flavor of a variety of dishes, from sushi to salads and sauces.