Tobaya is a Japanese vinegar producer that has been in business for over 300 years. They use traditional methods to produce their vinegars, using only the highest quality ingredients and carefully controlling the fermentation process to ensure the best flavour and quality.
Nakano-san, President of Tobaya Suten: "I am the 12th president and I work hard every day, which makes me believe that it is not so easy to maintain a family business throughout one's life and pass it on to the next generation. I think of my predecessors who worked the same way for over 300 years, repeating the same process."
Unripe plums from Fukui Prefecture are picked and aged in pure Tobaya rice vinegar. The aroma and sourness of the plums are added to the rice vinegar to create a slightly sweet and mellow fruit vinegar.
This vinegar is commonly used in Japanese cuisine as a dressing for salads and vegetables, as well as a seasoning for sushi rice and other dishes. The tangy and umami-rich flavour of the umeboshi vinegar pairs well with various ingredients and adds depth and complexity to dishes.
Red Perilla soaked in aged Japanese rice vinegar. The red shiso is also used as a natural colouring agent. Made by steeping shiso leaves in rice vinegar. Shiso, also known as perilla, is a herb commonly used in Japanese cuisine for its distinctive flavour and aroma. The shiso leaves are typically steeped in rice vinegar for several weeks to infuse the vinegar with their flavour and colour. The resulting vinegar has a tangy, slightly sweet taste with hints of shiso.
Sweet sakura cherry blossom combined with traditional Japanese rice vinegar. The cheery blossom is hand picked in Japan and then soaked in vinegar for 6 months and is then filtered. The blossom is pressed to diffuse the flavour further - creating a floral flavour.
Perfect to serve with shellfish, meats, salads and vegetables.
Link to all products: https://www.sushisushi.co.uk/collections/all-food-products
