Fish Sauce & Vinegar

Lemon and ACV are rich in acetic acid and vitamin C respectively which when consumed daily help in controlling the blood sugar levels, enhance insulin sensitivity, lower the blood cholesterol levels, and above all, help in reducing weight.

STORAGE
Store in a cool place and avoid direct sunlight

INGREDIENTS
Fermented Sand Lance Sauce (Sand Lance, Salt), Water, Salt

Rice vinegar is a very mild and mellow type of vinegar made from rice; and was traditionally used to preserve food such as fish. It is an important part of Japanese cooking and can be used to make Japanese pickles; salad dressing; or mixed with sugar and salt to make sushi rice vinegar.

This rice vinegar can be used in a number of ways. Add sugar and salt to create sushi rice vinegar. Drizzle over your salad as a dressing.

Fish sauce (made from the liquid of, yes, salted fermented fish) is a staple, used for seasoning instead of salt. It gives wonderful depth of flavor—what the Japanese call umami. But unless you’re cooking Southeast Asian food every week, a big bottle (it’s cheapest in big bottles) can sit in your cupboard unloved and unused for months—which is why we’ve rounded up our favorite ways to use it. It’s actually a lighter and more subtle seasoning than soy sauce.