Seasonings used in Shojin cooking are kept simple and to a minimum in order to draw out the full flavor of each vegetable. Therefore the quality of seasonings used is critical. We appreciate and support producers who aspire to use natural ingredients and traditional methods from ancient times, instilling their products with patience and care. Rice vinegar made from an old-fashion recipe that requires eight months of aging produces a flavor incomparable to that of chemical-laden vinegar that is mass-produced in a factory in only eight hours.

MARUSEI VINEGAR BREWERY