Spotlight Spice: Teriyaki Balsamic Vinegar

Teriyaki Balsamic Vinegar

Sweet, salty, and tangy best describe this week’s Spotlight Spice – our Teriyaki Balsamic Vinegar! This dark balsamic vinegar has prominent notes of ginger, a hint of sweet lemongrass, and a slight shoyu-like saltiness. It’s great in any application where you would have reached for a bottle of regular teriyaki sauce.

Teriyaki Balsamic Vinegar works especially well in marinades for beef, chicken, salmon, tofu, and veggies. For a quick and tasty marinade, try combining 1/4 C. Teriyaki Balsamic Vinegar, 1 Tbsp. of an Extra Virgin Olive Oil, 1/2 tsp. Roasted Sesame Oil, 2 cloves of fresh garlic (peeled and minced), 2 tsp. fresh ginger, peeled and minced, and 1/4 tsp. Fine Ground Black Pepper. Then marinate your protein or veggies as you normally would.

If you don’t have fresh garlic and ginger handy, you can substitute our dry Minced Garlic and Crushed Ginger. Just reconstitute it first by placing it in a small, shallow bowl, then cover with hot, near boiling water for 10-15 minutes or until the garlic or ginger has soaked up most of the water. Pour off any excess water, and it’s ready to use.

The vinegar also pairs nicely with our Garlic Infused Olive Oil, Blood Orange Fused Olive Oil, Basil Infused Olive Oil, and Leek Agrumato Olive Oil. Try combining these in equal parts to create a simple vinaigrette for Japanese-inspired salads (try adding some uncooked ramen noodles for an extra bit of crunch).

Pick up a bottle in the shop or in the Vinegars section of and get ready to grill!

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