Before discussing vinegared rice, in the third chapter of “One Hundred Years of Japanese Food”, “Let’s talk about vinegared rice: rice, vinegar, soy sauce and wasabi”,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 who was originally making wine, saw the demand for vinegar soaring. Later, Nakano Yuzaemon himself began to brew vinegar in 1816
vinegar for business use. “
which was founded Qatar Phone Number by Nakano Yuzaemon, is a major company in the sushi vinegar industry, and its “Shiraju” is the top brand in the sushi 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 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. Also because of this,
And because sugar has the effect of retaining water,
it can prevent the vinegared rice from becoming dry and hard, which is especially important for take-out or take-out sushi. After entering 2000, the tendency to use red vinegar for vinegared rice gradually recovered. 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.
