Chidori su (vinegar), learned about this one from MIL, it is made in Kyoto (left)
Sanshu Mikawa mirin (sweet rice wine), also learned about this one from MIL, this one is made in Aichi prefecture (right)
When I looked online for the takikomi gohan packs, I learned about their shoyu
kurozu (black vinegar) by Sakamoto, made in Kagoshima
I learned about this one from an online food writer
Kuki sesame oil from Mie prefecture & Kamada dashi shoyu from Kagawa
I also learned about these two from the same online food writer.
The summer heat is coming, so I'll need to put the oils into the refridge.
I think this year I might put the vinegars and mirin in the refridge too...(if I can find space)
4 comments:
What is the difference in taste among the vinegars? Curious because I always wonder which one to buy. Our Japan friend got us hooked on the dashi shoyu but do you know they have so many different flavors? sashimi, ponzu, etc.
Also good to know about the miso. So many different brands too so I never know which one to buy.
And yah, my whole refrigerator seems to be filled with sauces, spices, flour, beans, noodles, seems like everything so no room for "food." too warm here and too many bugs/ants. Really need 2
v
V, For me I like the black vinegar whenever I eat gyoza/shumai, most black vinegar are aged, so it is a little "sweet" to me, kind of like balsamic vinegar. I've seen the different flavors of that Kamada brand, but haven't tried any of them.
Take care, Kat
Nice...quite interested in the Black Vinegar as it's a required item for gyoza/jiaozi in our household!
Kirk, if you get a chance to visit Kyushu, you'll be able to find lots of different black vinegars :) Take care! Kat
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