Simply use the Rice Vinegar to season sushi rice, or add to stocks and sauces for that instant umami hit. Master Chef Tetsuya Wakuda developed this style of Rice Vinegar primarily for his Sydney Restaurant “TETSUYA’S”. Cleverly it captured the scent of the sea by adding seaweed (Kelp) at the filling stage. This Vinegar has the unique characteristic of a soft and gentle taste to the palate.
It can be used on almost everything, from Sushi Rice to any type of seasoning or dressing. Lightly pour over Smoked Salmon. Ingredient: Rice Vinegar, Sugar, Dry Seaweed. Simply…USE AS AN ALTERNATIVE TO VINEGAR