Kurozu (Black Vinegar) Day
Food DaysWhat Is Kurozu Day?
September 6th is "Kurozu Day" (Black Vinegar Day) in Japan. It was established in 2006 by seasoning maker Mizkan Co., Ltd., with the date coming from a pun on 9 ("ku") and 6 ("ro"), together sounding like "kuro" (黒), meaning "black." The goal is to introduce more people to the appeal of drinkable black vinegar products. The day is certified and registered by the Japan Anniversary Association.
What Exactly Is Kurozu (Black Vinegar)?
Kurozu is a vinegar made from brown rice, barley, or similar grains, aged and fermented over a long period until it darkens to a deep amber or black-brown color. Compared to ordinary grain vinegar, it's aged much longer and is known for its mellow flavor and rich amino acid content.
- Producing regions: Kagoshima Prefecture is especially famous for its "tsubo-zukuri" black vinegar, aged in traditional clay pots, along with Fukuoka Prefecture
- How it's enjoyed: beyond cooking, it's also enjoyed as a "drinking vinegar," diluted with water or sparkling water
- Nutrition: rich in amino acids and citric acid, it's popular among people focused on health and beauty
Why Did Mizkan Champion Black Vinegar?
Mizkan is a long-established seasoning maker with vinegar as one of its core products. As the company expanded its lineup of black vinegar drinks and related products, it established this anniversary to help more people discover the ingredient's appeal.
Tips for Marking This Day
- Try a black vinegar drink or a dish made with kurozu
- Compare the taste of your everyday vinegar side by side with black vinegar
- Look up a simple kurozu recipe and give it a try
- Learn about the history of black vinegar-producing regions like Kagoshima and Fukuoka
A Mellow Tartness, Aged Over Time
Kurozu is a vinegar whose deep, complex flavor comes purely from patiently aging its ingredients over time. Let September 6th be an invitation to add a drop of black vinegar to your table and savor the richness that comes from taking things slow.