Edomae Sushi rice vinegar

150 ml

• Japanese premium rice vinegar for sushi
• used by 24 of all 27 Michelin starred sushi restaurants in Tokyo
• lightly seasoned

Description Edomae Sushi rice vinegar

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.

Use

• with nigiri sushi
• to Chirashizushi

About the manufacturer

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.