Iio Jozo, With Careful Hand-Work That Takes Time and Effort, Brings You Deliciousness and Happiness
Iio Jozo is located in Miyazu city in the northern part of Kyoto prefecture. Founded in Meiji 26, the first generation started with a small vinegar shop and is now inherited by the fifth generation, Akihiro Iio. It takes a lot of time and effort for generations to make a mild and richly flavored vinegar, using a traditional method of static fermentation. They set up rice terraces and make vinegar from only pesticide-free rice, which is rare in Japan. Careful and time-consuming manufacturing is straightforward and dedicated.
Red potato vinegar, a typical fruit vinegar, contains a large number of polyphenols and has high antioxidant activity, so anti-aging is also expected. It is good for beauty and health when taken daily. Hiromi Kobayashi started this project also because she is a big fan of potato vinegar.
Scrupulous Manufacturing Makes a Mild and Richly Flavored Vinegar.
Miyazu City is a place with Amanohashidate, one of the three scenic spots in Japan. If you drive a little from there, there is Iio Jozo close to the quiet cove and with the scent of vinegar around. As you walk through the alleys, you will see vinegar and a large dyed curtain. Inside a private house, there are a brewery, a factory, and a shop. Wakasa Bay leading to the inland sea is right in front. In such a beautiful location, a grand vinegar making story begins. This time, Hiromi Kobayashi visits the brewery and rice terraces in Miyazu.
Good Vinegar Comes From Good Rice.
Challenge of Making Pesticide-Free Rice
It is said that it was from 1964 that rice was produced without using pesticides in a neglected terraced rice field in the village of Kamiseya in Miyazu City. In the agriculture of the 1930s, during the period of high economic growth, highly toxic pesticides were sprinkled, and creatures such as crucian carp and loach were disappeared in rice fields.
After Koji Preparation,
Vinegar Making Finally Begins
In the winter, the harvested polished rice is brewed with vinegar and sake by a sake brewery in Iio Jozo. The process of koji → shubo → sake is almost the same as making sake. Finally, the vinegar preparation begins with the traditional method of static fermentation, which requires much longer time and effort.
Put seed vinegar, water, and mash in a tank and warm to 40 ° C, and float an acetic acid bacterium film on the surface. A thin membrane covers the surface of the tank closely after 2-3 days, and acetic acid fermentation starts. "This acetic acid bacterium is an ancestor bacterium that has lived in the brewery for more than 120 years, and the uniqueness of this bacterium is the taste and aroma of Fuji vinegar," says Akihiro. The acetic acid bacteria slowly take about 80 to 120 days to change the alcohol content to vinegar. Compared to a typical vinegar made from alcohol in just one day, this method takes more time, but acetic acid and water are in harmony during brewing, eliminating tingling sourness, making it mellow and deep taste with mild sourness. Then, during the ripening period of 240 to 300 days, we change the tanks at least 5 times. Finally, they are bottled and shipped. The tenet is to work carefully to the end so that it can be delivered to consumers by us in the best possible condition.
Here is a tank for vinegar. The vinegar is ripped at least eight months here.
The wooden boat Shiborifune is like a large bathtub. We put the vinegar-based liquor in a strong cloth bag to the boat. If we apply pressure manually to squeeze it out, we will get transparent liquid.
Red potato vinegar matured in a fermentation storage tank. Alcohol is said to produce heat when it changes to acid. Rather, when you raise it, you will feel the warm air and a sweet and sour aroma. The surface is covered with a membrane of acetic acid bacteria.
What Is San Sebastian's Plan
From the Fourth Generation?
The Tango area where Iio Jozo is located is also a place blessed with abundant and high-quality ingredients such as the sea, mountains, and vegetables. "I aim for the most needed vinegar in Japan," says Mr. Akihiro, who is quite an idea man. "It's ideal to provide delicious food because here is a treasure trove of ingredients, and that will lead to local revitalization." Based on such an idea, they will plan a town centered on gastronomy = Tango San Sebastian plan by 2025! And. It is steadily working toward realization. They have renovated a 120-year-old old house in Miyazu and opened an Italian restaurant using vinegar and local ingredients. Currently, they are looking forward to opening a sushi restaurant in a renovated brewery attached to it. Be sure to stop by when visiting Kyoto Prefecture and Miyazu.
Akihiro Iio Devised a Recipe
Adding red potato vinegar to the winter seasonal white vegetables and white fish enhances flavor of the ingredients. The richness of the broth is also effective for a rich taste. We also recommend you to use the vinegar for crab dishes. It is a new way, easy but delicious.
1)Grill the turnips in the oven.
2)Lightly salt them on the plate.
3)Spread Purple Sweet Potato Vinegar Jelly.
Red Snapper Carpaccio
1)Lightly salt the sashimi.
2)Add Purple Sweet Potato Vinegar Jelly and olive oil.
3)Decorate with seasoning.
(This time we use broccoli sprout.)