A Bright, Bold,Dressing Made with Premium Yuzu
This vinaigrette starts with rice vinegar made in Wakayama, on Japan's Kii Peninsula, which is long regarded as the birthplace of sushi, and home to vinegar-making techniques passed down for more than a hundred years. The rice vinegar is brewed in stages: rice is steamed, then sake and koji are brewed, the mash is fermented into acetic acid, and the vinegar is aged before yuzu juice and real yuzu peel are mixed in.
The vinaigrette is bright and aromatic rather than sharply acidic, with small pieces of yuzu peel adding texture and an extra bit of citrus zing. Suited to salads, steamed vegetables, and quick pickles or anywhere a dish needs lift without heaviness.
Brewed in Wakayama Since 1908
Made by Cabi's fermentation partner, whose rice vinegar production traces back down over 100s of years in Wakayama. Refrigerate after opening to help keep the flavor fresh.
Made without preservatives, artificial flavors, or chemical additives of any kind.
About Cabi: Bringing Modern Japan to Everyday Cooking
Cabi brings a fresh take on Japanese tradition: clean, delicious, and easy to use. Working with trusted producers and time-honored techniques, Cabi sources ingredients with care, drawing on the centuries-old craft of Japanese fermentation to create condiments rooted in real culinary tradition. Each product reflects a balance of authenticity and quality, bringing the flavors of modern Japan into everyday cooking.
