For commercial customers only | No minimum order quantity | Free shipping from 50 € net (D) | Please log in to register: info@foodconnect.de | To the shop for end consumers: www.chefino.de
150 ml
This seasoned rice vinegar is something very special, namely a mixture of a rice vinegar with mild acidity and a red vinegar made from fermented, matured sake yeast (Sake Lee). For the sake red vinegar, the remains of the sake production = sake kasu are fermented into vinegar for 2 years in wooden boxes. This results in a slightly reddish vinegar with a particularly a lot of umami.
This rice vinegar was specially developed for Edomae Sushi, which we know as nigiris with seafood. It gives the rice a stronger taste than pure rice vinegar. Adding red vinegar increases the umami of the sushi.
Edomae Sushi rice vinegar is seasoned with sugar and salt. Hakuho no Shio, which has a mildly salty taste, was used as the salt.
The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. These include, for example, the very rare solid fermentation.
This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.
For further information please register with us: info@foodconnect.de An employee will activate your account.