Marijke Blazer's blog

I just had a look at the travel related links directory at www.mystartguide.com. Simple and practical set-up with a lot of links to inspiring sources of information. Not so much food-related but containing a broad range of ideas.

(credits: Ray_go)

While browsing around on the wiki commons website, looking for right-free pictures of gherkins (different story), I ran into this amazing picture. What you see, according to the photographer, is “Producing black vinegar using ceramic pots at Fukuyama, Kagoshima”

Until somebody actually visits this place and shares his/her story on the CFL site, we have to do with some general background info to put this overwhelming sight into perspective.

It appears that we are looking at the production of Japanese rice vinegar, possibly produced by the Sakamoto Kurozu company (have a look at the website for more amazing pictures).

In short, “Kurozu, or black vinegar, is a product made from top-grade water, koji, and quality steamed rice that has been fermented over a long period of time outdoors in long rows of vases. The darker amber color of kurozu compared to regular vinegar is a defining characteristic. In the town of Fukuyama, Kirishima City, kurozu has been manufactured according to traditional methods ever since the Edo period [early 1800's]. Kurozu is distinguished by its high nutritional value due to the amino acids and acetic acids that it contains, as well as its mellow flavor and unique fragrance. The undeniable health properties of kurozu have helped to make this black vinegar very popular throughout Japan.” (source)