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Sushi Vinegar

Kikkoman® Sushi Vinegar is made by blending rice vinegar with just the right amount of sugar and salt, so it’s ready to use for making perfect sushi rice. But sushi is just the beginning. You can use Kikkoman® Sushi Vinegar whenever you want a touch of bright acidity with a hint of delicate sweetness, in salad dressings, marinades, stir-fries and sauces. In everything from Asian to Latin, Mediterranean and mainstream American applications, its flavor shines through and its light color won’t alter the appearance of foods.

Sushi Vinegar

Kikkoman® Sushi Vinegar is made by blending rice vinegar with just the right amount of sugar and salt, so it’s ready to use for making perfect sushi rice. But sushi is just the beginning. You can use Kikkoman® Sushi Vinegar whenever you want a touch of bright acidity with a hint of delicate sweetness, in salad dressings, marinades, stir-fries and sauces. In everything from Asian to Latin, Mediterranean and mainstream American applications, its flavor shines through and its light color won’t alter the appearance of foods.

  • Made in the USA

ingredients

RICE VINEGAR, WATER, SUGAR, SALT, DILUTED WITH WATER TO 4.1% ACIDITY (41 GRAIN).

product code

  • 02096 5 gal Sushi Vinegar - Cube packs

APPLICATIONS

  • Sushi Rice: Use Kikkoman® Sushi Vinegar as an all-in-one seasoned vinegar for making sushi rice- just sprinkle over steamed short-grain rice for perfect flavor without mixing and measuring.
  • Salad dressing: Make light, fresh-tasting dressings for salads and slaws- especially those made with lettuce, cucumber, cabbage, carrots, radishes and spinach.
  • Marinade: Use Kikkoman® Sushi Vinegar for flavor and tenderize meat, poultry, or seafood.
  • Vegetable: Add zesty flavor to hot or cold vegetable dishes.
  • Stir-fry: Add depth to dishes with sweet-savory or tangy sauces, from Kung Pao Prawns to General Tso’s Chicken and Lemon Chicken.
  • Flavor accent: Use as an ingredient in cooking and as a finishing touch to balance the flavor of rich ingredients like butter.
  • Table or salad bar condiment: Offers patrons a light tangy flavor accent to customize their food.

Sushi Vinegar

While we recommend our regular soy sauces be refrigerated for quality, our less sodium soy sauces and other sauces should be refrigerated after opening. For the freshest tasting sauce, we recommend using the sauces within one month of opening.
For the best quality, we recommend using the sauces within one month of opening.
Please click here for a chart of Kikkoman products containing ingredients that are part of the top eight allergens listed in the Food Allergen Labeling and Consumer Protection Act (FALCPA), as well as other common allergens, such as sesame and mustard.
The Best By Date is printed on the front or back of the bottle close to the cap.


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