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SA Ahad
Jul 30, 2022
In Fashion Forum
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 from the Meiji, Taisho, and early Showa eras. It was not until after the "yellow-to-rice incident" in 1952 that we mentioned earlier that white vinegar was 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, the taste of vinegared popular database rice is sweetened. 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, 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. In addition, the amino acid content of red vinegar is 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 popular.
Regarding the red vinegar of "Mizikan content media
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SA Ahad

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