150 ml
- Japanese Premium rice vinegar for sushi
- Used by 24 of all 27 Sushi restaurants in Tokyo with a Michelin star
- Lightly seasoned
Description Edomae Sushi rice vinegar
This seasoned rice vinegar is something very special, namely a mixture of rice vinegar with mild acidity and red vinegar made from fermented, matured sake yeast (sake lee). For the sake red vinegar, the leftovers from the sake production = sake kasu are fermented to vinegar in wooden boxes over a period of 2 years. This results in a slightly reddish vinegar with a lot of umami.
The rice vinegar was specially developped for Edomae sushi known in Europe as nigiri sushi with seafood. It gives the rice a stronger taste than pure rice vinegar. Adding red vinegar increases the umami of the sushi.
Hakuho no Shio has been used as salt which has a mildly salty taste.
Use
- with nigiri sushi
- to Chirashizushi
About the manufacturer
The Company Yokoi was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has special know-how regarding fermentation processes and built up and 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 highest quality.
Rice vinegar
Acidity: 5%
Delivery within 3-5 days
Origin: Japan
Ingredients: rice vinegar, sugar, salt
Allergens: none
| Nutritional values | per 100 ml |
|---|---|
| energy | 678 kJ / 162 kcal |
| fat | 0 g |
| saturated with it | 0 g |
| carbohydrates | 41.0 g |
| of which sugars | 41.0 g |
| protein | 0.1 g |
| salt | 10.2 g |
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