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In northern Hyogo Prefecture, about two hours from Osaka, lies the rural region of Tajima, bordered by mountains and the Sea of Japan. Known as the birthplace of Tajima beef, the original bloodline of Kobe beef, this region is also steeped in a rich brewing tradition.
Among the producers carrying this legacy forward is a vinegar maker founded in 1912, still operating in the same landscape today.
The Japanese Taste team recently visited this century-old workshop, and we are excited to share their traditional fermentation methods, philosophy, and everyday vinegar products for home cooking.
Tajima: A Cornerstone of Traditional Brewing
Tajima’s rich natural environment provides ideal conditions for food production. Mineral-rich mountain water and stable seasonal temperatures create the precise conditions needed for fermentation, a process that relies on careful control of microorganisms.
At the heart of this tradition are the Tajima Tōji, master brewers whose families have preserved their craft for generations. These artisans continue to produce exceptional sake, vinegar, and soy sauce using time-honored techniques and local ingredients.
Unlike major industrial centers, Tajima also remains largely agricultural, with rice paddies, vegetable farms, and cattle operations sustaining the local economy. The nearby Sea of Japan adds abundant fresh seafood, which has long shaped the region’s cuisine.
Inside a 100-Year-Old Vinegar Maker
Founded in 1912, Tokiwa has been producing vinegar in Tajima for over a century, carrying forward a legacy of traditional fermentation.
During our visit to their factory, what stood out was the company’s thoughtful philosophy toward food.
“We choose ingredients we would confidently serve to our own families. Whenever possible, our products are made and processed domestically, using safe, high-quality materials such as mineral-rich salt.”
“We aim to avoid additives whenever we can. Through careful trial and error, we have developed many products with no additives.”
Production Process
At Tokiwa, vinegar production integrates traditional methods with modern safety standards. Fermentation is a slow, careful process that demands patience, close attention, and respect for natural conditions. In many ways, Tokiwa’s century-long history reflects this same dedication.
The process begins with ingredient preparation and careful formulation, following time-honored recipes. In the mixing and tank management section, temperature and timing are closely controlled to ensure consistency, just as traditional brewers would, but now with precision monitoring.
The research and development team evaluates taste, aroma, and acidity while performing microbial safety tests to guarantee product stability and compliance with modern regulations. This team also develops new products, adapting recipes to evolving home cooking trends while maintaining traditional techniques.
Bottling and packaging use automated systems to clean, fill, seal, and label each bottle efficiently, but human oversight remains important. Staff inspect every step and rotate tasks to maintain focus.
Across all departments, strict quality control and hygiene practices ensure that Tokiwa’s century-old craftsmanship meets modern standards.
Tasting Experience
After the factory tour, we enjoyed a tasting of two Tokiwa vinegar products.
First, we tried a pickled dish made with Tokiwa Benri Multipurpose Blended Mild Vinegar. Fresh daikon, paprika, and cherry tomatoes were lightly pickled that morning, making a crisp, refreshing, and balanced asazuke-style dish!
Its mild sweetness and gentle acidity make it enjoyable, even for those who usually avoid sour flavors.
Next, we sampled Tokiwa Japanese Drinking Vinegar Yuzu & Ginger Flavor. This drink was bright and refreshing, with the citrusy aroma of yuzu and a warming ginger finish. It doesn’t have the sharpness often found in vinegar beverages, so it’s smooth and easy to drink!
It’s also simple and easy to prepare. Just mix with water or sparkling water at a 1:5 ratio. It can also be paired with milk for a cozy, fragrant drink or blended with shochu for a refreshing cocktail.
Blended Vinegar in Japanese Cooking
International readers may associate vinegar mainly with Western-style salad dressings or industrial white vinegar. While traditional rice vinegar has a sharp acidity, blended versions are often milder and slightly sweetened. This makes them easier to use in quick preparations such as pickled vegetables, salad dressings, or marinades.
One of Tokiwa’s long-standing products is Multipurpose Blended Benri Vinegar made for everyday use. Instead of measuring vinegar, sugar, and salt separately, home cooks can use this ready-to-use seasoning. What makes this blended vinegar even special is that it’s blended with dashi, giving it a richer, more umami-packed flavor.
Other Vinegar-Based Products
Here are other Tokiwa’s products that you can enjoy every day:
Blended Brewed Vinegar
Use as you would conventional vinegar, for a more balanced and well-rounded flavor. Perfect for seasoning soups and stir-fries, making pickles, dressings, sauces, and more.
You might wonder how it differs from Benri Vinegar. Benri is ideal for quick, everyday use with an extra umami kick, while this vinegar is suited for broader cooking applications that benefit from a milder, customizable flavor.
All Purpose Tare Sauce
Versatile sweet-and-savory soy sauce blend. Perfect for quick cooking to marinate meat, glaze fish, drizzle over vegetables, or use for sukiyaki and beef bowls.
Dashi (Japanese Soup Stock)
Convenient dashi made from kombu, bonito, and scallops. Dilute with water to make soups, hot pots, simmered dishes, or seasoned rice. Adds rich umami to any Japanese-style dish.
Yuzu Ginger Drinking Vinegar
Refreshing drink combining tangy yuzu and warming ginger with apple cider vinegar and honey. Dilute with water, sparkling water, or milk, or use as a syrup for desserts.
Plum Jam
Fruit jam made with natural ingredients and mild sweetness. For toast, yogurt, or desserts.
All of these products are available online via Japanese Taste, so you can enjoy a taste of Tajima vinegar from home!
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