Réference : NISYJ11-D
This condiment is considered as a vinegar for seasoning sushi rice.
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Yokoi Jyozo is the latest maker of rice vinegar in Tokyo Prefecture, the birthplace of sushi in Japan. Many of his condiments, such as Edo-Tannensu are made from red vinegar of sake lees, resulting from very long fermentations.
The umami flavor is powerful, with characteristic flavors.
The palate is rich, powerful, fruity, with balsamic notes, woody accents, and vinegar candied black fruit flavors.
Our perfect combination : this condiment is considered as a vinegar for seasoning sushi rice. It is also great for marinating crunchy vegetables or for making homemade pickles or marinating mackerel, sardines and other small oily fish.
The Edo-Tannensu also gives very good results to deglaze offal or make sweet and sour sauces ....
YOKOI JYOZO
Few know but sushi is born in Tokyo Prefecture. Tokyo used to be called EDO MAI SUSHI, the birthplace of nigiri sushi.
Formerly active by the hundreds, artisans specialized in sushi rice vinegar have all disappeared, victims of industrialization.
In 1937, nothing predestined Mr. Yokoi to engage in the manufacture of quality vinegars. Indeed, its major activity was focused on timber trading.
Past Master Steamer, he develops his own fermentation methods and starts to produce vinegars of very high quality, vinegars acclaimed today by all the best sushi restaurants in Japan. Indeed, more than 75% of Michelin stars, specialized in sushi throughout Japan, use exclusively its vinegars. The rarest are the subject of a consequent waiting list.
This condiment is considered as a vinegar for seasoning sushi rice.
