Tosazu: Bonito Flavor Sanbaizu Vinegar from Mizkan
Tosa (土佐) is the ancient name of Kochi (高知), which is known as Japan’s largest consumer of Katsuo (鰹: bonito).
Accordingly, the prefecture boasts its specialties using bonito, and what I introduce here, Tosazu (土佐酢), is one of the representatives.
Tosazu (土佐酢) from Mizkan
Tosazu (土佐酢) is the Tosa-style Sanbaizu vinegar blended with Katsuo/bonito dashi stock.
Although it is a local specialty of Kochi (far away from Niigata), we effortlessly get the seasoning at nearby supermarkets thanks to Mizkan.
But unlike the latter, the former is ready to use as it is and is versatile, as seen in the recipes offered by the maker.
In place of basic Sanbaizu, you can substitute the Tosazu when preparing Sunomono vinegared dishes.
As for me, I love to eat Hiyayakko (冷奴: cold tofu) with that umami-packed vinegar sauce, which also goes perfectly with Yu-Dofu (湯豆腐: boiled tofu).
|Brewed vinegar, High-fructose corn syrup, Soy sauce (including Wheat and Soybean), Salt, Bonito stock, Seafood extract, Citric acid, Seasoning (including Amino acid)|
|Salt Equivalents||0.53 g|