Crafters creating their own brand "Kakuida"
"Kakuida" are made in nature, so each product has a slightly different taste, color and flavor. Therefore, once a year, we analyze the data of all 20,000 pots lined up in the pot field and ship only carefully selected black vinegar. Depending on the results of the analysis, they are classified into "Items used in products", "something served in a restaurant", "What to use for development", etc. I use black vinegar for each purpose.
Black vinegar and processed foods and black vinegar dishes served at restaurants. It is not only the Kurozu Toji, but also the master craftsmen in each field, from the producer of ingredients to the staff working in factories and stores, who support the taste. By fusing their skills and obsession, "Kakuida" creates value as a unique brand. "Kakuida, Kurozu Village" has been highly praised by people around the world as a place where people can experience such a unique brand and was also certified as a TripAdvisor "excellence certification" in 2018.
The important thing is to make them one by one carefully by hand.
The Fukuyama plant in Kirishima City, Kagoshima Prefecture, produces products such as black vinegar dressings, mayonnaise, jam and edible black vinegar. These products are carefully made by hand, bottled and packaged, rather than mass produced by machines, so as not to damage the quality of the materials. We are also working to develop attractive products based on the opinions of customers and on-site staff.
Among the products made at the Fukuyama plant, raw fruit black vinegar is particularly popular among women. By pickling whole fresh fruits in "Kakuida" which are particular about quality and production area, taste of black vinegar harmonizes with aroma of fruits and becomes easy to drink. In addition to apples and blueberries, there are also passion fruits, red perilla leaves and other seasonal limited items. Fruit black vinegar marinated with fresh fruits is a product you can rarely taste anywhere else. Fruits pickled in black vinegar are processed into jam and used as sauces at black vinegar restaurants, which are also popular.
Serving the best black vinegar dishes made with carefully selected ingredients from producers
The dishes served at the Kurozu restaurant are seasoned with black vinegar and rice malt, as well as meats, fish, vegetables and eggs. For example, for carpaccio and sashimi, we use yellowtail fed on moromi from "Kakuida". The characteristic of this yellowtail is that it is firm and has a refreshing taste, but it is also fatty and doesn't have a unique smell. The steak will be made from Kuroge Wagyu (Japanese black beef) from Kagoshima Prefecture, which was raised at Hiramatsu Livestock Co., Ltd., a partner of the company. The company is involved in everything from feed production to breeding, nursing, raising and fattening. Japanese beef raised on feed mixed with moromi from "Kakuida" is made into tender, tasty and juicy steak using our original fermentation technology. The vegetables are organically grown and pesticide-free. The main store in Kagoshima serves vegetables grown in "Shida Saien" which is certified as "JAS standards for organic agricultural products". "Shida Saien" 's organic vegetables are composted with moromi lees from "Kakuida" and black vinegar, which was not "Kakuida" and is not only safe but also delicious.
We will continue to provide delicious and healthy food by making the best use of carefully selected ingredients that are carefully cultivated by each producer.
Kurozu Honpo Kakuida
- Business Hours
- [Lunch] 11: 00 ~ 15: 00
[Dinner] 17: 00 ~ 21: 00