[Wholesale 36pc] Unfiltered Nigori Onion Vinegar 580g || Made in Japan, Additive-Free, Naturally Fermented

What is Onion Vinegar?

Kawashima-ya's Onion Vinegar is a brewed vinegar rich in amino acids, made by naturally fermenting onion liquid without additives. It combines the beneficial components of onions, such as polyphenols, with the power of vinegar.

The combination of onion and vinegar, known as "vinegar onion," is gaining popularity, and Kawashima-ya's Onion Vinegar has been a long-selling product for over 20 years. The unfiltered "Nigori Onion Vinegar" also has the rare benefit of containing a rich mother of live acetic acid bacteria.

Enhancing Onion Components with Vinegar

Allyl Sulfide

The tingling sensation when cutting onions comes from Allyl sulfide, which supports circulation. With Onion Vinegar, you can take in well-matured nutrients without the sharp stimulation.

For a Healthy Body, Arginine

Onion Vinegar contains approximately 5 times more arginine than regular vinegar. Arginine is related to growth hormone needed for muscle strengthening and repair.

Source of Energy, Abundant Amino Acids

Compared to regular vinegar, Onion Vinegar contains about twice the amount of amino acids, which help maintain a healthy mind and body and support digestion.

Rich and Mellow Flavor of Aged Onions

Kawashima-ya's Onion Vinegar has a deep, savory flavor reminiscent of caramelized onions. Aged fermentation reduces the pungency of raw onions, resulting in a mellow acidity akin to slowly simmered onion soup.

Delightful Benefits of Nigori Vinegar

Unlike typical transparent vinegar, where acetic acid bacteria are removed through filtration and heat sterilization, nigori vinegar contains abundant acetic acid bacteria, the source of the vinegar's inherent power. Nothing is added or taken away from the natural blessings.

Abundantly Using Only Onions from Saga Prefecture

Saga Prefecture's round and plump onions are highly praised. With whole Saga onions as the sole ingredient and no added water or additives, the vinegar has a distinct onion flavor.

Traditional Long-term Static Fermentation from the First Generation

Nigori onion vinegar follows the traditional method preserved since 1832 by the first generation, Izaemon: 90 days of fermentation and 90 days of maturation by static fermentation in jars, for a deep and mellow flavor without sharp acidity.

Recommended Uses for Onion Vinegar

* Shake well before use, as sediment tends to settle in unfiltered onion vinegar.

Daily Health Drink

Mix 1-2 tablespoons with water or carbonated water, up to twice a day with meals.

As a Warm Beverage

Add a little salt and sesame oil or green onions to hot water with onion vinegar for a Japanese-style soup, or salt, pepper and olive oil for a Western flavor.

Dressings, Pickles and Sauces

Use it instead of regular vinegar or lemon in dressings, pickled vegetables and marinated fish, or mix with soy sauce and chili oil for gyoza sauce.