- Category: Seasonings
- Manufacturer: Tamiya Farm
- Production area: Daisen Town, Tottori Prefecture
- Capacity: 360ml
- Ingredients: Kabosu
- Storage: Store at room temperature away from direct sunlight. After opening, store in the refrigerator and consume as soon as possible.
- Caution: Natural kabosu juice ingredients will float, so be sure to shake up and down to mix thoroughly before use.
Purchase Restrictions
We have a large production volume, and we have set a stable and regular purchase limit for many customers throughout the year. We apologize for the inconvenience, but we ask that you purchase up to 3 bottles per person per purchase. We apologize for the inconvenience, but we ask that you purchase up to 3 bottles per person per purchase. We apologize for the inconvenience, but we ask that you purchase up to 3 bottles per person per purchase. We apologize for the inconvenience, but we ask that you purchase up to 3 bottles per person per purchase.
Following on from the hugely popular Yuzu juice, Kabosu vinegar is now available!
Following on from the popular "Yuzu Vinegar," we will be releasing a limited edition "Kabosu Vinegar" made by the same producer, Tamiya Farm!
In addition to yuzu, Tamiya Farm also carefully cultivates kabosu trees in their fields, and this time we were given a special share of their kabosu vinegar, which is produced in-house just like the yuzu vinegar. Because the production volume is small, they are unable to sell a lot of it, but it has a different taste from yuzu vinegar, and can be used in a wider variety of ways. It has a refined taste with a mellow acidity and a hint of sweetness, so please try it with a variety of ingredients and dishes.
Tamiya Farm has been pesticide-free and chemical fertilizer-free for over 20 years at the foot of the famous Mt. Daisen.
Mt. Daisen, known as a famous peak in the Sanin region, is covered in forests at its foot and is also known for its clean water. Daisen Town at the foot of the mountain faces the Sea of Japan and is a windy area where the weather changes rapidly and it can rain even on sunny days. In fact, this climate is perfect for yuzu and kabosu. Every farmer plants yuzu trees on their property. It was Tamiya Hiroshi who noticed this yuzu, which grows even if left unattended.
In 1996, they started cultivating yuzu without the use of pesticides or chemical fertilizers, and later started planting kabosu trees. Because the area is windy, they planted windbreaks around the area to prevent the fruit from falling, and production has since stabilized.
Completely home grown, home made and sold
Most commercially available kabosu juice is produced by manufacturers or agricultural cooperatives. Farmers simply harvest and ship the kabosu. Therefore, it is not known who or where the kabosu that make regular kabosu juice were grown. However, Tamiya only uses kabosu harvested in his own fields, squeezes the juice himself, bottles it himself, and sells it with his own label. However, since he produces only a small amount, his main customers are local shops and roadside stations in Oyama Town.
You can enjoy the pure taste of kabosu, which is completely different from the bottled kabosu juice that is commonly seen in mass retailers.
If you leave it, you will see solid pectin and oil separating out at the top of the juice, but this is what contains the fragrant components of the kabosu, so please shake well before using.
Recommended ways to use kabosu vinegar
According to Tamiya, it goes well with vinegared dishes, pickles, boiled tofu, and grilled fish. It also goes well with rice, and is recommended for use on chirashi sushi. If you want to add it easily, try putting it directly on noodles to enhance the flavor and make them taste even better. Please try it with a variety of dishes.
Back to Japan
