❀ YOKOI VINEGAR 江戸丹念酢 EDO TANNEN SU AKA (RED) VINEGAR ❀
PRODUCT OF JAPAN
1.8LTR/BTL
ੈ✩‧₊˚ 長期熟成の酒粕を使用した赤酢に、
旨味、コク、濃厚さを持たせた赤酢調味酢です ੈ✩‧₊˚
When it comes to preparing sushi rice (shari), most consumers are familiar with rice vinegar, komezu (米酢), grain vinegar, kokomotsu (穀物酢). However, there is another vinegar called akazu (赤酢), a special red vinegar that has been around since the Edo period in Japan.
Despite its long history, akazu—the once popular vinegar—only found itself back in the spotlight in recent years. Today, it is the vinegar of choice for making Edomae sushi that can be found in high-end sushi restaurants in Japan or abroad.
Akazu (赤酢), also called kasuzu (粕酢) vinegar, is a Japanese red vinegar made of sake lees, a by-product of sake brewing. It is dark reddish-brown because of the sugars and amino acids in the sake lees. Akazu involves a long fermentation period of three to four years, resulting in a higher price tag as compared to kokomotsu.
Although you can find other uses for this special vinegar, akazu is primarily used to season sushi rice. This red vinegar imparts a brownish color to the white rice, adding umami without the sharp vinegar flavor. When the sushi rice is seasoned with akazu, we’ll call it akashari (赤シャリ), which translates to [red sushi rice].
Are you curious to try Edomae-style sushi or akashari (red shari)? In Tokyo, you can check out Michelin-starred sushi restaurants, but not every restaurant features the menu. Check out this link to find sushi restaurants in Tokyo that serves Akashari Sushi : https://guide.michelin.com/.../tokyo.../restaurants/sushi
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