Konotori Sushi Vinegar

To make sushi rice, you need to add sushi vinegar to cooked rice.

 Standard recipe is
♦ 5 parts rice vinegar
♦ 3 parts sugar
♦ 1 part salt
Seasoning rice with vinegar to make sushi actually goes back to the origin of sushi.
Literal meaning of sushi is "sour flavor".
Historically, Japanese people preserved fish by wrapping it in fermented rice. When they were ready to eat fish, fermented rice was thrown away.
Between the 1300s and 1500s, Japanese people slowly stopped using fermented rice and added vinegar to rice to increase its shelf life.
Vinegar made the rice taste good. They started to eat fish and rice together, which gave birth to today's sushi.

This sushi vinegar is made from pure rice vinegar from Konotori rice and fermented statically.
Konotori rice is grown by filling fields with water in winter or early season, using deep water management without use of pesticides or chemical fertilizers.
Konotori is Japanese name for the Oriental stork, which has become extinct in Japan due to modern agricultural practices. In rice fields, a variety of living creatures and healthy, delicious rice are grown at the same time.
This rice, said to be full of life, promotes the return of stork to the wild.

Flavor and richness of kombu give an authentic finish to chirashi-zushi and maki-zushi. It can also be used for vinegar dishes and to marinate mackerel, red mullet and sardine fillets.

How to make sushi rice?
♦Spread the hot cooked rice on a large dish and moisten the rice with sushi vinegar.
♦ Coat the rice evenly with the sushi vinegar using a rice paddle, stirring the rice from bottom to top.
Be gentle if you don't want to make a rice paste.
♦ Once finished, let the rice cool outside with a fan.
Do not put it in the refrigerator as this will damage the rice.