Fuji Pikurusu - Japanese Pickling Vinegar

Fuji Pikurusu, more commonly known as pickling vinegar, is a traditional ingredient in the Japanese kitchen. A staple element: for centuries, it has been a vital part of many classic Japanese dishes, most notably their variety of pickled vegetables. Offering a distinct flavor profile Fuji Pikurusu adds a sweet and sour taste that enhances preserved foods while lengthening their shelf-life.

At its most basic, Fuji Pikurusu is a rice vinegar. Made by fermenting the grains with sugar and salt, this combination helps balance vinegar’s natural acidity adding a delicious complexity to the finished condiment. After several months of fermentation in the traditional wooden or ceramic jars, the vinegar is finished. Described as having a nuanced profile with notes of umami and a slightly earthy finish.

A versatile ingredient: this pickling vinegar is perfect for vegetables such as cucumbers, daikon radish, carrots, and eggplant. Quick and easy to prepare, the result is a tangy and crunchy snack or side dish that is both healthy and delicious. Apart from pickling vegetables, Fuji Pikurusu can also be used in marinades for meat, fish, or tofu. The vinegar helps to tenderize the protein and adds a subtle sweetness to the dish. It can also be used as a dipping sauce for grilled meats or tempura or as a seasoning for sushi rice.