・ A magic seasoning that "becomes delicious just by pouring it on" introduced at the Manten Aozora restaurant on June 4, 2022 ・ Naturally fermented dashi vinegar made by fermenting and maturing bonito flakes, rice malt, and groundwater in a jar for more than one year * General dashi vinegar is just put dashi in the finished vinegar→ in our case, it is fermented whole, so it has a richer and more umami acidity. ・ I have a low salt diet, but I want to eat a delicious meal with the flavor of dashi. (0g fat, 0g salt equivalent, gentle on the body) For those of you who want to eat delicious dishes that are tired of light flavors ・ No chemical seasonings, yeast extracts, preservatives, flavors, or sugars are added, so you can use it in cooking with confidence. ・ It doesn't feel like vinegar alone, it feels like dressing, it's the finest sauce ・Normal amino acid content of 1898mg/100ml, about 23 times that of rice vinegar ・Acetic acid also contains 4500mg/100ml ・Add a small amount to natto or miso soup to add flavor. As a dressing on carpaccio with olive oil and salt. Sprinkle an appropriate amount on grilled fish and fried chicken for a refreshing