{"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\/products\/akasu-kohaku-red-vinegar-for-sushi-or-marinating-fish","provider":"Nishikidori","version":"1.0","type":"link"}