In front of you are more than 20,000 aman jars, or tortoiseshell pots. In this region, the place where these jars are lined up is called a “field. The black vinegar grows in the sunlight, wind, rain, and sometimes volcanic ash. Fukuyama, Kirishima City, Kagoshima Prefecture, is a town of black vinegar. There are eight vinegar breweries that ship black vinegar all over Japan.

There have been studies on why Fukuyama produces such high quality black vinegar, but they have not been able to fully explain it. I heard that they once made the same vinegar in the same way using the same ingredients, but it didn’t work,” said Shinji Kubozono, factory manager of Fukuyama Kurozu.

The History of Vinegar

It is said that vinegar was first produced in Babylonia in southern Mesopotamia (around present-day Iraq) about 7,000 years ago, in 5000 BC. Later, the manufacturing method spread throughout the world, and vinegar made from various ingredients such as barley and cereals was born and handed down from generation to generation.

Vinegar production began in this area around 1800 during the late Edo period. The fine rice grown here, clean spring water from the Shirasu Plateau, and a climate with cool summers and mild winters were the perfect environment for vinegar making. 200 years have passed, and the method of making vinegar has not changed.

The “Black Vinegar Making Process” remains unchanged to this day.

What differentiates black vinegar from ordinary black vinegar is the jar used and its fermentation period. Ordinary black vinegar is fermented and matured for six months to a year. However, the black vinegar handled by Fukuyama Black Vinegar is aged for at least three years, and in the longest cases for as long as 10 years. The traditional pot brewing method using an aman jar is what maximizes the effects of this issuance period. These aman jars absorb solar heat and regulate convection and temperature, making them suitable for outdoor fermentation. The more the aman jar is used, the more natural yeast and acetic acid bacteria adhere to it and the better the jar becomes, producing the one and only black vinegar.

Black vinegar, renowned as a health food, and its benefits

Increasingly, television programs and magazine features are introducing the health benefits of consuming “fermented foods. Recently, supplements combining black vinegar, a fermented food, and garlic have become well-known. The benefits that can be expected from black vinegar itself include the suppression of elevated blood sugar levels and improvement of fatigue. Since ancient times, fermenting food has been used as a preservative food in times when refrigerators were not available, because fermenting food makes it more preservative. A few years ago, “shio koji recipe” was popular because it was said to bring out the original flavor of food by producing amino acids and sugars through fermentation. Furthermore, since fermented food helps the intestines digest and boosts the immune system, the popularity of fermentation-themed restaurants is increasing, especially among health-conscious people.

When we think of fermented foods, we probably think of soy sauce, miso, natto (fermented soybeans), and so on. Cheese, pickles, dried bonito flakes are also fermented foods, as are sake, black tea, oolong tea, etc. In fact, Japanese people eat many fermented foods on a daily basis. In fact, Japanese people eat many fermented foods on a daily basis. Because they are familiar foods, there must be many people who want to choose the best ones.

In addition to the pot farm, Kakuida operates an exhibition corner, a gallery, and Japan’s first black vinegar restaurant. At the restaurant, visitors can enjoy a limited-edition lunch where all dishes are made with black vinegar from Kakuida and original black vinegar drinks, and at the store, brown rice black vinegar “Kakuida” and popular black vinegar dressings commercialized from the flavors of the restaurant are available for purchase.

Fukuyama Kurozu’s products are characterized by a taste and aroma with little of the irritation characteristic of vinegar. The taste overturns the common notion that black vinegar is good for one’s health but is difficult to drink. It is interesting that a product created by history has become a black vinegar with a taste that is both healthy and tasty, both of which are necessary in today’s society.

<LEFT>Organic Kakuida Takara

The ultimate black vinegar, made with the utmost care and attention to ingredients and traditional methods, slowly fermented and matured in a jar over a period of five years and a lot of time and effort.

<RIGHT>Organic Kakuida Takara, aged for 5 years

This is the excellent brown rice black vinegar from “Kakuida,” which is made from raw materials and using the best production methods. It is named “Treasure” in honor of the master brewer who has carefully nurtured it for more than 1,800 days as if protecting a treasure.

Extensive lineup of seasonings

The “Raw Fruit Black Vinegar” is made from three-year aged organic black vinegar, and is made by soaking fresh, whole fruits in it. It is recommended for those who do not like sourness, as it has the original aroma and flavor of juicy fruits and the charm of black vinegar. As seasonings, the “Sanpai Kurozu” (black vinegar with three cups), which does not contain any chemical seasonings, and the “Katsuobushi no Kurozu Ponzu” (black vinegar ponzu with bonito flakes), which uses plenty of bonito flakes from Makurazaki, Kagoshima, can be used in hot pots and is a useful product in the home.

You can also find more information here.

The post The best black vinegar that is both healthy and tasty, created through a long history of tradition – “Kakuida Fukuyama Black Vinegar” in the hometown of black vinegar first appeared on NIHONMONO.

History of Onomichi, a famous vinegar brewery

Onomichi’s shopping arcade has a Showa-era townscape with close ties to the local community. A little past the arcade is the company building of Onomichi Zouzu Vinegar Co. When you step inside, you can smell the refreshing aroma of vinegar. However, the aroma is not a pungent one, but rather a full-bodied one with a hint of sweetness. The company was founded in 1582, the year of the Honnoji Incident, and has been producing vinegar for over 400 years.

Vinegar production in Onomichi is said to have begun in the 1500s. Craftsmen who used to make vinegar in Sakai began making it here. Today, only two companies remain, but during the Meiji period (1868-1912), 10 companies were making vinegar, and the area was famous nationwide,” said Hitoto Maruo, director and factory manager of Onomichi Zouzu Vinegar Co.

Health Benefits of Vinegar

The reason for the rich aroma is the traditional method of making vinegar. The company purchases sakekasu (sake lees) from a sake brewery and lets it mature for three years before using it to make vinegar. First, it is dissolved in water, and then seed vinegar is added and acetic acid fermentation takes place to produce vinegar. The factory has long, narrow fermentation tanks in which vinegar coated with a film of acetic acid bacteria slowly flows to produce mild vinegar.

The acetic acid and other organic acids produced here lower blood sugar levels and promote a gradual rise in blood pressure. For these reasons, vinegar is still popular today as a food that is good for the body. Furthermore, it is the high-quality acetic acid bacteria that have been protected for over 400 years that allows us to produce vinegar with a full-bodied aroma and good health.

Products that retain their goodness and continue to change

Mr. Maruo led us to a secret warehouse in the company. There, vinegar made in the 1950s is still stored in a jar. When I tasted the 60-year-old vinegar, I found that it had a mellow, elegant sweetness and a slight sourness like high-class balsamic vinegar, with no bitterness at all. This is the taste that more than 400 years of history has created. It was a taste that showed the power of the acetic acid bacteria that have been working in this brewery for many years.

Today, they are developing new products using the acetic acid bacteria that they have cherished for many years. Currently popular products include seasoning vinegar and diluted fruit vinegar. Fruit vinegar, which has become a hot topic in recent years, is also popular among young women and is excellent when paired with yogurt or ice cream. With no bitterness and a mild taste, Onomichi Zouzu’s products will continue to change their form and improve our health in the future.

You can also find them here.

The post Delicious vinegar that has been loved for 400 years in Onomichi, a famous brewery Hitoto Maruo, Director and Factory Manager, Onomichi Zouzu Vinegar Company / Onomichi, Hiroshima first appeared on NIHONMONO.

Good Vinegar Made in the Traditional Way

They have been in Kyoto for approximately 120 years. Although their name ”Iio Jozo” brewery suggests a ”sake” brewery, it has been from their foundation, a kura creating vinegar, their leading brand ”Fuji vinegar”. ”Iio Jozo” first starts with fermenting rice to separate it into vinegar and fermenting mash. Currently there are not many vinegar makers that take these time-consuming, resource-consuming steps. The head toji would constantly need to be on watch to check on the degree of fermentation where it would take 30 odd days to complete extracting the fermenting mash. However, vinegar made by going through these steps contains more amino acid in the fermenting mash, creating a perfect vinegar in balance with the acid taste. Iio jozo is particular about taking these steps because of this sole reason.

Using Pesticide-free Rice for Ingredient

Iio Jozo Co., Ltd. are persistent about using only pesticide-free rice as an ingredient. Currently part of this rice is grown in house. ”Fruit vinegar” has gained popularity, with many varieties such as apple vinegar, fig vinegar, and there are others such as the red potato vinegar. It is scientifically proven that the citric acid of fruit can help recover fatigue, and have other health benefits such as lowering blood pressure. Vinegar with full-bodied flavor impossible for mass-production. It is created by traditional methods, under new challenges by ”Iio jozo”.

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Putting their name on the label

”Magoichi Saika”――。
Magoichi Saika was the most skilled gunman during the Sengoku period who was also the leader of a gun mercenary group called the Saika group.

The owner of Kokonoe Saika, Saika, is a descendent of the Saika group, and the sake he makes carries that name. By naming it ”Saika”, it is an expression of his determination take responsibility for the taste.

Started from making vinegar

”Kokonoe Saika” started from manufacturing vinegar. They started vinegar manufacturing in 1908, and from then sought quality ingredients to make better vinegar. They began to make ”sake” for the ”sake” lees which is the main ingredient for vinegar.
Even after more than 100 years since then, they continue to make vinegar named ”Kokonoe”. Their ”sake” also has a crisp acidic taste.

This is a popular, high quality product which is often taken up in the media. The ”sake” has a slight sweetness and crisp acidic flavor. We recommend you taste it at least once.

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