Recipes - Rice Vinegar

September 20, 2019

For 150-200g salad (2 servings)


Daikon Radish (100-150g) - Chilled one

Green Leaf vegetable (50g) (Optional) Such as Green Shiro, Mizuna, rocket, Chrysanthemum etc.

Nori Seaweed (Optiona)

Carwari Sesame Seeds (Optional)

Shallot (Optional)

(Ingredients for the Dressing)

1 teaspoon Carwari White Dashi 

1/2 teaspoon Carwari Tamari Soy Sauce

1 teaspoon Carwari Mirin

1/2 teaspoon Carwari Brown Rice Vinegar

1 tablespoon Carwari Toas...

September 20, 2019

Sauce for a dozen oysters

Just combine the ingredients below. 

1 tablespoon Carwari Organic White Dashi

1 tablespoon Carwari Organic Rice Vinegar

1 teaspoon Carwari Yuzu Kosho Red

June 7, 2019

2-3 servings


2 teaspoons Carwari Mulberry Matcha

1 Tablespoon Carwari Extra Virgin Sesame Oil

1 teaspoon Carwari Tamari Soy Sauce

1 Tablespoon Carwari Brown Rice Vinegar

1 Tablespoon Minced Onion

1/2 teaspoon Sea Salt


1. Place all ingredients in a bow and mix well. 

This recipe is provided by Ms Yasuko Ojima, the founder of MIrai Kitchen; the macrobiotic & vegan cooking school in Japan. 

June 7, 2019

2 servings


150g Silken Tofu

3 teaspoons Carwari White Miso

2 teaspoons Carwari Brown Rice Vinegar

2 teaspoons Carwari Mulberry Matcha

1 teaspoon Carwari Extra Virgin Sesame Oil

1 teaspoon Soy Milk

1 teaspoon Freshly Squeezed Lemon Juice


1. Wrap tofu with kitchen paper or cotton cloth and place a heavy stuff (a bowl or plate) on top to drain the liquid. Leave it for 1 hour. 

2. Put the drained tofu and all other in...

May 30, 2019

2 to 3 servings


200 - 250g Sashimi-grade Salmon - Sliced

(Tamari Vinaigrette) 

2 teaspoons Carwari Tamari Soy Sauce

2 teaspoons Carwar Mirin

1 teaspoon Carwari Rice Vinegar

1 teaspoon Carwari White Dashi


1 tablespoon Carwari Yuzu Kosho Red

Chopped Spring Onion


1. Mix the Tamari Vinaigrette ingredients well. 

2. Place the sliced sashimi salmon and pour the vinaigrette and place Yuzu Kosho Red. Sprinkle chopped s...

February 13, 2019

2 to 4 servings


(6 to 8 small pancakes)

50g Carwari Sesame Flour White

40g Rice Flour

10g Corn Flour

1 tsp Bicarbonate Soda

150ml Soy Milk

1 tsp Carwari Rice Vinegar

30ml Carwari Agave Nectar Light

Carwari Extra Virgin Sesame Oil for greasing the pan

(Vegan Cheese Cream)

200g Carwari Raw Cashews (soaked in water overnight or soaked in hot water for 30 minutes)

100g Soy Milk

60g Carwari Agave Nectar Light

3 Tbsp Freshly squeezed L...

January 25, 2019

For cakes from a 20cm x 20cm cake tin



100g Carwari Sesame Flour

50g Corn Flour

1.5 teaspoons Bicarbonate Soda

1 teaspoon Carwari Rice Vinegar

30ml Carwari Agave Nectar

40g Coconut Sugar

60ml Soy Milk

60ml Carwari Extra Virgin Sesame Oil

2 Eggs

1 teaspoon Vanilla Extract

Pinch of sea salt

(Chocolate Icing)

50g Cocoa Powder (100% cocoa)

40g Non-daily margarine

30g Carwari Agave Nectar

50g boiling Water

1/2 teaspoon Vanilla Ext...

January 22, 2019

For 2 servings (8 of 10cm diameter pancakes)



30g Carwari Sesame Flour White

30g Chickpea Flour

30g Corn Flour

1 Teaspoon Bicarbonate Soda

1 Teaspoon Carwari Rice Vinegar

2 Teaspoons Carwari Red Miso

150ml Soy Milk

Vegetable oil to grease frying pan

>Topping 1 - Smashed Avocado

1 small avocado mixed with 1 teaspoon of Carwari Tamari Soy Sauce

>Topping 2 - Instant Picked Radish

Carwari Brown Rice Vinega
3 -4 julienne r...

January 8, 2019


1 bunch of Choy Sum 

A pinch of salt to boil the vegetable

(Tamari Vinegar & Sesame Sauce)

2 Tablespoons Carwari Unhulled Sesame Seeds

1.5 to 2 Tablespoons Carwari Tamari Soy Sauce

1 Tablespoon Carwari Brown Rice Vinegar

1 Teaspoon Carwari Dark Agave Nectar

2 Tablespoons Carwari Toasted Sesame Oil

1.5 Tablespoons Water


1. Prepare the sauce.  Put sesame seeds in a frying pan and toasted them on low heart. Remove from th...

January 8, 2019


Radish - Sliced 

(Pickled Vinegar)

2:1 ratio of Carwari Brown Rice Vinegar and Carwari Light Agave Nectar  

A pinch of sea salt

Rosemary (Optional)


1. Mix Brown Rice Vinegar and Light Agave Nectar in the ratio of 2 to 1 and a pinch of sea salt.
2. Place sliced radish into a jar and pour the sweet vinegar, then put rosemary.

3. Cover and refrigerate at least 30 minutes before serving. 

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