The increase in sushi restaurants has made the “ancient taste” red vinegar popular again

Before discussing vinegared rice, in the third chapter of “One Hundred Years of Japanese Food”, “Let’s Talk About Vinegar Rice: Rice, Vinegar, Soy Sauce and Wasabi”, I talked about the sushi vinegared rice named “Sari”, which is made by Xiaoli Hard rice is about one year old, soft water with a pH of 6 to 8 and a hardness of 50 to 80, and vinegar, salt, sugar, etc. After Edomae sushi became popular at the end of the Edo period, it came from Handa of Owari (now Handa City, Aichi Prefecture). Nakano Yuzaemon (なかのまたざえもん), who was originally making wine, saw the demand for vinegar soaring.Later,


Yambuki”. Tokyo’s “Yoki brewing vinegar”

is tied with Mizkan as Qatar Phone Number the two giants of vinegar in the sushi house industry. Mizkan_Museum2 Photo Credit: Bariston @ CC BY-SA 4.0 Mizkan Museum. Regarding the red vinegar of “Mizikan”, which represents “Yambuki”, in the book written by Kiyosaburo Koizumi, the fourth generation of Edomae Sushi “Yubei Sushi”, in Meiji 43, he wrote that “the vinegar used is limited to Oshu.” Handa’s Yamabuki” was such a sentence. This non-sweet vinegared rice with strong umami red vinegar mixed with salt has always been loved by Edoko, and has been the standard of vinegared rice in Edomae sushi since the Meiji. Taisho, and early Showa eras.  Compared with red vinegar, white vinegar has a stronger sour taste. If you use it directly, the taste may be unbearable, so many shops add sugar to adjust the taste.  In addition, during the period of high economic growth in Japan. the number of people coming to Tokyo from all over Japan has increased. and many high-end sushi restaurants have also added sugar to vinegared rice. And because sugar has the effect of retaining water, Qatar Phone Number


The reason at the beginning was due to the consideration of health,

And began to control the amount of sugar in vinegared rice. And the amino acid content of red. Vinegar was 10% of that of white vinegar. Times. So that young sushi chefs began to look at it. Among the many red vinegars. The pure sake lees vinegar. “Yubei” made by yokoi brewing with a particularly high amino acid content. Is the most eye-catching. Source of energy for fish adenosine triphosphate (atp: adenosine triphosphate, after ingesting food, fish will store energy. In the form of a compound called adenosine triphosphate. And the energy generated during decomposition will support its biological activity. When fish survive.  Atp will stop circulating and become inosinic acid). Which will gradually decompose after death to produce inosinic acid (imp / inosinic acid / inosinic.

Leave a comment

Your email address will not be published.