Seiko and I took a trip to Kirishima to dine at the incomparable Sakamoto Kurozu @tsubobatake Overlooking the bubbling volcanic Sakurajima, this unique Kagoshima spot is both a restaurant and a factory, complete with a "field" of earthenware Tsubo pots filled with aging "black vinegar". This Kurozu vinegar has been made here for more then 200 years using only steamed rice, koji yeast, and water. I went for the "Premium Lunch", which came with a very tasty apple cider vinegar drink paired with vinegar-soaked jellyfish, roasted ham, and sesame chicken. The main dish was a sweet and sour Subuta Kagoshima pork and a salad with black vinegar dressing. There is also black vinegar sitting on the table if you'd like to add it to any of these Chinese-style dishes. After we ate, we went to the factory gift shop and tried all the different vinegars. It is interesting how they mellow out as the years go by. I definitely recommend the 5 year barrel aged! #鹿児島 #黒酢 #坂本 #壺 #畑 #桜島 #九州 #南国 #中華 #料理 #美味い #酢豚 #kagoshima #kagofancreator #sakamotokurozu #kirishima #vinegar #blackvinegar #kurozu #rice #pot #fermentation #chinese #food #kagoshimajapan #kyushu #japanese #sweetandsour #pork #japan (at 坂元のくろず｢壺畑｣情報館＆レストラン) https://www.instagram.com/p/CliRXL4y8Ts/?igshid=NGJjMDIxMWI=
