Rice Vinegar (Junmai su)

Rice Vinegar (Junmai su)This vinegar is a bright and aromatic premium rice vinegar. The vinegar is produced from fermented in house brewed Sake. The latter is the traditional method of producing rice vinegar, which is not widely used these days. Fermentation occurs in large black stoneware jars for 6 months. The jars are situated in the outdoors where the climate regulates the fermentation process. Excellent for seasoning sushi rice, in dressings and dipping sauces, pickling

steamed sticky rice

Designed to fit the 18cm M'200B saucepan

Like the original mixing bowl

fine-grain diamond file with two faces and a small wooden handle

It is primarily used for slicing boneless raw fish fillets for sashimi and sushi preparations

without using any brewing alcohol or sweeteners (cheap mirin often uses high fructose corn syrup)

Georg designed the wider

the vinegar achieves a thick

This whetstone has an extra hard silicon-carbide stone attached to an ergonomically formed wooden handle for keeping your Sneeboer tools extra sharp

and dries fast – perfect for drying glassware

baby food and dry goods

It is perfect for getting into the tight spaces between plants to weed and work the soil