Winner of the "2022 Best Vinegar Award" as selected by the Japan Vegetable Sommelier Association in cooperation with the Seasoning Sommelier Association From Hyogo prefecture. Tosazu Vinegar Is the infusion of Bonito and Kombu dashi that creates a perfect blend of smoky, Umami flavour and balances the acidity of the vinegar, while the kombu creates another layer of rich umami.

Tosazu means Tosa-style vinegar (su). Tosa is the old name for what is known today as Kochi prefecture, on the island of Shikoku. The area is famous for its katsuobushi (skipjack tuna/bonito flakes), the star ingredient of this recipe. Kochi (new Tosa) produces other katsuobushi-centered products as well. Vinegar is used in many aspects of Japanese cuisine including vinegar-marinated dishes (sunomono), pickles (tsukemono), simmered dishes (nimono), dressings and sauces, and marinades for fish and meats.