€31.50
€63.00 / L
It is very characteristic of sushi vinegars.
Yokoi makes authentic vinegars for making sushi, rich in flavors, mild in fragrance and rich in umami. The acetic acid in their vinegars is recognised as being the richest for sushi (high levels of amino acids and umami).
Our perfect combination : the professionals don't get things wrong. 70% of starred restaurants making sushi in Tokyo exclusively use Yokoi vinegars, 100% in Osaka and 80% on the island of Kyushu!
The right ratio of vinegar to sushi is, it seems 5 to 10% of red akasu Yohei vinegar and 90 to 95% Akasu blend kinsho red rice vinegar. Akasu is widely used by master sushi chefs. It isn't necessary to add salt or sugar to reveal its flavors and it will find itself at home in western cuisine.
NISYJ2B
Data sheet
- Origin
- Tokyo, Japan
- Weight
- 1.8 L Net
- Bonus
- 20 L available on request
- Packaging
- PET bottle
- Ingredients
- water, rice, sugar cane alcohol, saké lees (rice, aspergillus oryzae yeast), salt
- Storage
- protected from light and heat
- Nutritional values
- Per 100 ml : energy 3 kcal (13 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 0,8g, of which sugars < 0,5g ; protein < 0,5g ; salt 1,1g.
YOKOI JYOZOWhat is ‘Akasu’? Usually, vinegar is made from rice, however Akasu is made from sake lees as is the main ingredient. In late of the Edo period, people started to manufacture Akasu because output growth of Japanese sake brought huge amount of sake lees. When the sake lees is kept leaving in a tank sealed storage long time, its color is getting changed from amber color to brown like miso because of yeast’s and Koji’s work. The color is the derivation of its name ‘Akasu’ (‘Aka’ means ‘Red’ in Japanese). Taking long time to manufacture it, sake lees becomes softer and softer, protein changes into amino acid and peptide, also starch is decomposed into sugar and organic acid which are best essence of Sake production. This vinegar is sweeter, and more aromatic odor than other vinegars. Therefore it is mainly used for Sushi in Japan. There are 2 types of Akasu products ; One is made only from aging sake lees and the other one is made by adding alcohol and other ingredients.
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Akasu blend kinsho rice vinegar
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Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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