The system which did not only the supply of the vinegar but also your product development 【 "the total support" 】 was prepared with TAMANOI vinegar. You can consult with us on everything for the product development. Because they different from each other, so it is worth alliance. It is concluded with the various business, and turned to the ordinary consumer, to create new value added. Use a product for business and processing by the TAMANOI products. It is made by the TAMANOI own method, and it can be keep the food’s original taste. Healthy grain vinegar It is more refreshing than before. And has no peculiar smell, it can be used for drink, vinegared food, sushi, dressing, vinegared pickle, and so on. Trade name: Grain vinegar NET Content: 1.8L×6 Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: rice, alcohol, liquor dregs and table salt Healthy rice vinegar It has refined flavor and the genial taste. It can be used for sushi, stir-fry, boiled and so on. Because there is no peculiar smell, so you can enjoy more genial taste cooking by Healthy rice vinegar. Classify: Rice vinegar NET Content: 1.8L×6 Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: rice, alcohol Apple vinegar（TAV） Keep the fresh flavor of apple and made it into refreshing sweetness taste. You could have it use dressing and a marinade deliciously. The fresh taste is the feature of this kind of vinegar. It make of the fruity smell of the apple and sweet refreshing taste up. It be suited to family. Classify: Apple vinegar NET Content: 1.8L×6 Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: apple juice, alcohol Ponzu It is keep the fresh flavor and rich taste of YUZU in the brewing soy sauce. It can be used for the pot dish, steak, a grilled fish, salad and so on. Keep the fresh of the citrus juice, and it has the mild taste. Trade name : seasoning of PONZU NET Content: 1.8L×6 Best-before date: 240days from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. soy sauce, brewing vinegar, laevulose glucose liquid sugar, Yuzu fruits juice, Chinese citron fruit juice, table salt, bonito stock, protein hydrolysis, seasoning(amino acid), acidifier, flavor, (soybean and wheat are contained in some of the raw material) Sakura 20L It has refresh sourness, and keeping the food’s original taste. This kind of vinegar could be used wildly. Trade name: Brewing vinegar NET Content: 20L Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: alcohol, rice and table salt Healthy Grain vinegar 20L The taste moved to more refreshing. It can have processing of sushi, the pickles and processing of the seafood, it used widely without peculiar smell. Trade name: Grain vinegar NET Content:20L Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: rice, alcohol, table salt and liquor dregs Healthy rice vinegar 20L It is for the refined flavor and the genial taste. It can be used for boiled, and processing of sushi and other seafood. used widely from processing of the thing and the daily dishes. Trade name: Rice vinegar NET Content: 20L Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: rice, alcohol and table salt Mild Kurosu 20L It is black vinegar made by the '95 world extreme sommelier, Mr. TAZAKI SHINYA. It is the black vinegar for cooking which restrained the peculiar smell with the method of manufacture which is original of our company and. It is the most suitable for both of the sauce, dressing, the vinegar drink and pickle. Trade name: black rice vinegar NET Content: 20L Best-before date: 1 year from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight.Raw material: rice Pure unpolished rice kurosu 20L It is the best black vinegar which only domestic unpolished rice was used for. Rich mellow is given to cooking with, and finished in earnest when it is fried, boiled and it also uses for the finishing. Trade name: rice black vinegar NET Content: 20L Best-before date: 1 year from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: unpolished rice KOGANE 20L Sourness is little strong, and the taste of cooking is tightened. It is suggestion in having cooking use as it is, too, in the original sushi vinegar-making as well that a gang is variable. Trade name: Brewing vinegar NET Content: 20L Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: alcohol, glucose, table salt, liquor dregs and acidifier KINARI 20L It is the best class rice vinegar used preferably long by the sushi store and the cooking. It is used even if the base of the original sushi vinegar of the store is taken because the degree of acid is a little high. Trade name: Rice vinegar NET Content: 20LUsed-by date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: Rice, Alcohol, Sake lees,table salt and malt TMANAMI 20L It is the orthodox fermentation seasoning which tightens a taste beautifully glaze. Mellow sweetness like sweet sake. Trade name: Fermentation seasoning NET Content: 20L Best-before date: 1 year from the manufacture day (Unopened) Preservation method: Avoid the high temperature and the high humidity starch syrup, brewing seasoning of rice and rice malt, table salt, protein hydrolysis, alcohol SS-R12 20kg It can keep the rice being fresh. And it base on brewing vinegar, cook it after you add 1-2% of the total amount of the rice and mix it, then boil it. Trade name: Seasoning vinegar NET Content: 20kg Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Raw material: brewing vinegar, table salt and acidifier Wine vinegar It is the refreshing vinegar which made use of grape juice. I can have the various process foods, the drink and the dressing used with the fruity taste and the smell with extensive use. Trade name: grape vinegar NET Content: 20L Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight.Raw material: grape juice, alcohol and table salt Sushi vinegar 52 It is Edo-mae taste vinegar which be used preferably in the sushi store and the restaurant for a long time. It is suggestion in the nigiri-sushi. Trade name : sushi vinegar NET Content: 20L Best-before date: 1 year from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. sugar, brewing vinegar, table salt, laevulose glucose liquid sugar, seasoning (amino acid) Sushi vinegar 53 It is Osaka taste sushi vinegar which be used preferably in the sushi store and the restaurant for a long time. It is suggestion in oshi-suhsi. Trade name : sushi vinegar NET Content: 20L Best-before date: 1 year from the manufacture day (Unopened) Preservation method: Avoid the direct sunlight. Sugar, brewing vinegar, laevulose glucose liquid sugar, table salt, protein hydrolysis, seasoning (amino acid and so on) 　※Variable sushi vinegar be gathered. Powder vinegar Brewing vinegar powder seasoned with common salt and sugar. It has suitable sweetness, so you can use it as acidifier when sweets-making. Trade name: Powder brewing vinegar NET Content: 10kg Best-before date: 10kg 1 year from the manufacture day (Unopened) Preservation method: Avoid the high temperature and the high humidity. Raw material: brewing vinegar powder, sugar, table salt, acidifier and seasoning (amino acid) Sushinoko It is only mixed to the warm rice, and then you could cook the rice easily into sushi. First boil the rice and then dust a rice with 500g of sushinoko equally while it is hot and then ,please cool down as mixing it well. And it can use to be the same if even cooked rice is warmed again. (For fifty people, /500g) Trade name: Powder vinegar for sushi. NET Content: 500g×20 and 15kg×1 Best-before date: 500g 2 years from the manufacture day (Unopened) 15kg 1 year from the manufacture day (Unopened) Preservation method: Avoid the high temperature and the high humidity. Raw material: sugar,table salt brewing vinegar powder, acidifier. Papo powder season for china dish named Babao It is the powder of Chinese seasoning which became delicious with the taste of chicken bones soup. Babao can be made easily in the material 【 fresh vegetables and meat, the fish and shells 】. These goods dissolved in water are put on the fire, it is only fried, the taste of the full-scale Chinese dishes. It is completion if it dissolve it water of 4L and it and boiled over low heat for a while and thickened before material is fried with oil and finished. pork 2kg, Chinese cabbage 1.2kg, boiled bamboo 1.2kg, 5 onions, 30 sheets of Chinese mushrooms, 4.5 carrots and 20 green peppers. Trade name: Powder Chinese seasoning NET Content: 500g×20 Best-before date: 2 years from the manufacture day (Unopened) Preservation method: Avoid the place of hot and humid. Raw material name : starch, table salt, sugar, powder sesame oil, spice, brewing vinegar powder, oyster extract, powder made from chicken bones soup , seasoning (in such cases as the amino acid), acidifier and caramel pigment, (Wheat and a milk origin element are contained in some of the raw material.) SUBUTA (Sweet and sour pork powder) The rich taste of the oyster and the fresh sweet of pineapple are the vinegar’s feature. You could cook it easily by the fresh meat and vegetable. Except for the sweet and sour pork, it also can be used in Tianjin rice, and so on. Pork was seasoned before cooking which is sprinkled with a Potato starch. And then fly vegetables and the pork in oil. Add “Sweet and sour pork powder” of 500g which is dissolved into water of 1.4L before finish, simmer it until thickened. Pork blocks 2kg,boiled bamboo 1.2kg, 5 onions, 20 green peppers, 20 sheets of Chinese mushrooms, 5 cucumbers , 3 carrots, 20 green peppers. (For fifty people, /500g) Trade name: Powder Chinese seasoning NET Content: 500g×20 Best-before date: 2 years from the manufacture day (Unopened)Preservation method: Avoid the high temperature and the high humidity. Raw material name : sugar, starch, table salt, powder soy sauce, brewing vinegar powder, powder sesame oil, spice, oyster extract, chicken extract, pineapple fruit juice powder, caramel pigment, acidifier, seasoning (in such cases as the amino acid) and a red malt pigment (Wheat and a milk origin element are contained in some of the raw material.)