Kombu vinegar  昆布酢

I usually use cider vinegar for all my Japanese cooking.  If you get a good quality cider vinegar, pour it into an empty jam jar with a piece of Kombu seaweed, which should be about 10% of the vinegar quantity.  So if you make 100 ml of the cider vinegar, use 10 g of the Kombu seaweed.   The Kombu could be kept in the jar for one hour, which makes the vinegar milder.  The glutamate in Kombu gives an Umami (savory) taste to enhance the flavour of the food.  Kombu vinegar is useful to keep in the fridge for any type of cooking.  Always make fresh one to stock every month!

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