Menu
Zenbu rice vinegar is one of the most important basic ingredients in Japanese cuisine and is called “komesu” in Japan. It is made from fermented rice, which is first used to make rice wine and then vinegar. Compared to European vinegar, it has a mild flavour and significantly lower acidity – perfect for seasoning sushi, salads or marinades.
Ingredients: Water, rice* 13%, sugar*. Acidity: 50 g/l. *Certified organic.
Volume: 152 ml
Average nutritional values Ø 100 g
Energy value 113 kJ / 27 kcal
Fat 0 g | of which saturated fatty acids 0 g
Carbohydrates 2.8 g | of which sugars 2.8 g
Protein 0 g
Salt 0 g
The sushi-zu (rice wine vinegar, salt, sugar and mirin) gives the sushi rice its taste and shine. You can also dress any salad just with a little lime juice, cane sugar, soy sauce, rice vinegar and sesame oil.
It is believed that the rice vinegar originated in China and only found its way to Japan in the 4th century.
Before sushi became what we know today, salted fish was buried in rice to keep it for longer. Later, the Japanese discovered that adding vinegar inhibited bacterial growth.
© 2025 – Two Spice AG | Data protection | TOS
In order to optimally design our website for you and to continuously improve it and to analyze its use, we use cookies and similar technologies. Learn more
