{"id":5734,"date":"2020-09-17T16:28:54","date_gmt":"2020-09-17T07:28:54","guid":{"rendered":"https:\/\/tajimajozo.co.jp\/?page_id=5734"},"modified":"2025-01-14T15:55:27","modified_gmt":"2025-01-14T06:55:27","slug":"about_recipe","status":"publish","type":"page","link":"https:\/\/tajimajozo.co.jp\/en\/about_recipe\/","title":{"rendered":"Manufacturing Method"},"content":{"rendered":"<div class=\"concept_txt2\">Brewed vinegar is typically made with carefully aged sake lees (a by-product of sake brewing) using the traditional \u201cstatic fermentation method\u201d, a process that requires long fermentation and maturation periods.<br \/>\nOur popular Salted Ponzu Vinegar is made from carefully selected ingredients including salt from Ako, kombu (kelp) from Rishiri, Hokkaido, and dried bonito from Makurazaki, Kagoshima which gives it a flavorful depth.<\/div>\n<div class=\"concept_txt2\">\n<div class=\"img_box\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-598 size-full\" src=\"https:\/\/tajimajozo.co.jp\/wp-content\/uploads\/2017\/12\/content_img1.jpg\" alt=\"\" width=\"166\" height=\"125\" \/><\/p>\n<\/div>\n<div class=\"img_box_info\">\n<div class=\"info_box\">\n<h3>Static Fermentation Method<\/h3>\n<p>The backstage of the gymnasium has been converted into a fermentation room where the floor, walls, and ceiling are made of cedar boards suitable for controlling temperature and humidity. In this room, we ferment our vinegar slowly and carefully while adjusting the temperature to create an optimal environment.\n<\/p><\/div>\n<\/div>\n<\/div>\n<div class=\"concept_txt2\">\n<div class=\"img_box\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-148\" src=\"https:\/\/tajimajozo.co.jp\/wp-content\/uploads\/2017\/08\/content_img2.png\" alt=\"\" width=\"163\" height=\"122\" \/><\/div>\n<div class=\"img_box_info\">\n<div class=\"info_box\">\n<h3>Long Term Maturing<\/h3>\n<p>The vinegar is transferred from the fermentation room to the aging tank where it ages for a long time, developing into a full-bodied vinegar.\n<\/p><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Brewed vinegar is typically made with carefully aged sa&#8230;<br \/><a class=\"readmore\" href=\"https:\/\/tajimajozo.co.jp\/en\/about_recipe\/\">[\u7d9a\u304d\u3092\u8aad\u3080]<\/a><\/p>\n","protected":false},"author":1,"featured_media":598,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_locale":"en_US","_original_post":"https:\/\/tajimajozo.co.jp\/?page_id=144","footnotes":""},"class_list":["post-5734","page","type-page","status-publish","has-post-thumbnail","hentry","en-US"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/pages\/5734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/comments?post=5734"}],"version-history":[{"count":5,"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/pages\/5734\/revisions"}],"predecessor-version":[{"id":8015,"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/pages\/5734\/revisions\/8015"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/media\/598"}],"wp:attachment":[{"href":"https:\/\/tajimajozo.co.jp\/wp-json\/wp\/v2\/media?parent=5734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}