{"title":"Yokoi Jyozo Kogyo","description":"","products":[{"product_id":"vinaigre-noir-de-riz-et-ble-makkurozu","title":"Makkurozu black rice and wheat vinegar - 500ml","description":"\u003cp\u003eVery rich in natural amino acids and minerals, it is recommended as a drink diluted with fresh water.\u003cbr\u003eThis black vinegar is produced using the Kotai Hakkou process, or solid fermentation. The brown rice and wheat used are rigorously selected and then fermented at a high temperature (45°C) for a relatively short period.\u003cbr\u003eThe constant stirring required during this period is done by hand. The fermentation juice is then matured for 2 years or more.\u003cbr\u003e\u003c\/p\u003e","brand":"YOKOI JYOZO KOGYO","offers":[{"title":"Default Title","offer_id":54111343182157,"sku":"NISYJ8","price":31.28,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YJ8-s.webp?v=1782200712"},{"product_id":"vinaigre-de-riz-akasu-blend-kinsho","title":"Akasu Blend Kinsho rice vinegar - 1.8L","description":"\u003cp\u003eThe Yokoi establishment produces authentic vinegars specially designed for the preparation of sushi. Rich in flavour, delicate on the palate, and endowed with a remarkable umami intensity, they reflect a mastered traditional know-how.\u003cbr\u003eTheir acetic acid is distinguished by an exceptional richness, particularly prized in Japanese cuisine. Thanks to high levels of amino acids, these vinegars develop a unique aromatic depth, bringing sushi a perfect balance of sweetness, complexity, and umami.\u003c\/p\u003e","brand":"YOKOI JYOZO KOGYO","offers":[{"title":"Default Title","offer_id":54111345738061,"sku":"NISYJ2B","price":18.96,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YJ2B-s.webp?v=1782200712"},{"product_id":"vinaigre-de-riz-daigin","title":"Daigin rice vinegar - 1.8L","description":"\u003cp\u003eIt is enhanced with red rice vinegar \"akasu\" made from carefully selected and aged domestic sake lees.\u003cbr\u003eThis vinegar is renowned for its balanced acidity, its rich flavours, and its mellow umami derived from the sake lees and rice used.\u003c\/p\u003e","brand":"YOKOI JYOZO KOGYO","offers":[{"title":"Default Title","offer_id":54111354093901,"sku":"NISYJ12","price":18.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YJ12-s.webp?v=1782200712"},{"product_id":"vinaigre-rouge-akasu-shugyoku-professionnel-pour-sushis-2","title":"Professional Akasu Shugyoku red vinegar for sushi - 1.8L","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eAkasu is a traditional Japanese vinegar made not from rice, but from aged sake lees. Its development dates back to the end of the Edo period, when increased sake production led to a greater availability of sake lees.\u003c\/p\u003e\n\u003cp\u003eDuring a long maturation process, yeasts and kôji gradually transform the components of the sake lees: proteins become amino acids and peptides, while starch breaks down into sugars and organic acids. This evolution gives the product its characteristic red-brown colour, the origin of the name Akasu (\"red vinegar\").\u003c\/p\u003e\n\u003cp\u003eThanks to this extended fermentation and ageing, Akasu develops a strong richness in umami, as well as a mild and complex aroma. Widely used today by high-end sushi chefs, it was already the reference vinegar for Edomae sushi during the Edo period.\u003c\/p\u003e\n\u003cp\u003eAkasu Shugyoku red vinegar is crafted from aged high-quality sake lees, then combined with rice vinegar and brewed vinegar. It is distinguished by its mild flavour, aromatic richness and delicate rice vinegar fragrance, inherited from Japanese culinary tradition.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YOKOI JYOZO KOGYO","offers":[{"title":"Default Title","offer_id":54111386009933,"sku":"NISYJ14","price":21.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YJ14-s.webp?v=1782200712"},{"product_id":"vinaigre-rouge-akasu-kohaku-pour-sushis-ou-mariner-le-poisson","title":"Kohaku red vinegar Akasu for sushi or marinating fish - 1.82kg","description":"\u003cp\u003eAt the end of the Edo period, craftsmen began producing Akasu due to the ever-increasing production of sake and, consequently, of sake lees.\u003c\/p\u003e\n\u003cp\u003eWhen sake lees are left to rest for a long time in a hermetically sealed barrel, their colour shifts from amber to brown (like miso) due to the action of yeast and kōji (rice mould). The vinegar \"Akasu\" thus takes its name from its colour, \"aka\" meaning red in Japanese. Slow to produce, the sake lees become increasingly supple, the proteins are transformed into amino acids and peptides, and the starch breaks down into sugars and organic acids, which are the very essence of the production of the finest sakes.\u003c\/p\u003e\n\u003cp\u003eThis vinegar is milder and has a more aromatic nose than most other vinegars, which is why it is primarily used to flavour sushi in Japan. Recently, it has become a product used mainly by sushi chefs, whereas during the Edo period it was the most popular vinegar for making sushi. The high-quality sake lees used to make this vinegar are purchased from sake breweries across the country and are aged for a long period in order to allow the aromatic components to mature.\u003c\/p\u003e\n\u003cp\u003eWhen the yeast and koji contained in the sake lees work together, the milky white colour of the sake lees changes to resemble that of red miso. As it ages, the proteins contained in the sake lees are transformed into peptides and amino acids, and the starch is broken down into organic acids.\u003c\/p\u003e\n\u003cp\u003eSince this vinegar is made from aged sake lees, rich in umami components, it is characterised by its \"mellow aroma\" and its \"flavour and richness\". Vinegar made from aged sake lees is called \"red vinegar\" or \"kasu vinegar\". Akasu Kohaku red vinegar is a well-balanced blend of red vinegar and brewery vinegar, the most popular in Tokyo.\u003c\/p\u003e\n\u003cp\u003eIt has the unique flavour of red vinegar, but with a refreshing taste. It is the most widely used red vinegar in sushi restaurants that use red vinegar.\u003c\/p\u003e","brand":"YOKOI JYOZO KOGYO","offers":[{"title":"Default Title","offer_id":54111389712717,"sku":"NISYJ13","price":23.22,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YJ13-w-s.webp?v=1782200712"}],"url":"https:\/\/www.nishikidori.com\/en\/collections\/yokoi-jyozo-kogyo.oembed","provider":"Nishikidori","version":"1.0","type":"link"}