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Recipes

1504 records with their sources, across 11 categories.

All condiments18

Fermented, enzyme-ripened and mixed seasonings16

Acid and oil pickles1

Fermented fruit and fruit-derived foods1

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Recipes

1 recipe

Clear amber kakisu in an unmarked glass bottle and tasting glass, with ripe Japanese persimmons beside it.

Kakisu (persimmon vinegar)

Japanese vinegar from ripe persimmons: yeast turns the fruit sugar to alcohol and acetic bacteria turn that to acid; made at home in a month and by makers in Wakayama and Nagasaki over several years.

Japan · Traditional method
· Condiments