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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

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Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Vinegar. The most common type in Japan is rice vinegar. It can be used to make a variety of dips and dressings including tosazu - vinegar, katsuobushi and sugar, and sanbaizu - vinegar and sugar.

ยฉ 2009 All rights reserved. Published by Cross Media.

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