Rich aroma and slight sourness of traditional Kyoto vinegar
Murayama Zosu has been a vinegar producer since the 18th century. Their vinegar is called Chidori-su, which is a type made from rice with a rich aroma and slight sourness. Chidori-su is an essential condiment for Kyoto cuisine. Murayama Zosu has produced this ageless taste since their foundation employing traditional methods that remained unchanged to this day. It takes half a year to complete 15 steps of vinegar making. High-class Kyoto cuisine restaurants, sushi restaurants and many others in Kyoto use it for their dishes as it is known as the best vinegar available. Besides ordinary vinegar, they also produce others such as Awase-zu Kanro Chidori, blended with light soy sauce and citrus juice, and Miyako Sumiso, seasoned with white miso (soy bean paste). The photo is of their most popular item, “Kyo-su Kamo Chidori” (441 yen for 360 ml).
Translation to English by AD BRAIN INC.
|Address||2, Sanchome, Sanjo Ohashi, Higashiyama-ku, Kyoto|
|Closed||Sun. & national holidays|
|Recommended||Besides the main shop, their items are available at department stores and supermarkets in Kyoto.|
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