2023年4月12日 · Akazu (赤酢) is a Japanese red vinegar made of sake lees (also known as kasuzu, 粕酢). It’s primarily used to season rice for sushi, which is called akashari (赤シャリ). The color is a dark reddish-brown due to the sugars and amino acids in the sake lees.

2023年4月12日 · Akazu (赤酢), also called kasuzu (粕酢) vinegar, is a Japanese red vinegar made of sake lees, a by-product of sake brewing. It is dark reddish-brown because of the sugars and amino acids in the sake lees.

2024年4月5日 · Akazu is a traditional Japanese vinegar with a rich history and deep cultural significance in Japanese cuisine. It is renowned for its unique flavor profile, which is characterized by a mild acidity, subtle sweetness, and deep umami notes.

Edomae sushi restaurants however, use a kind of rice vinegar called Akasu (赤酢 /Akazu). This vinegar has it’s historical beginnings in the 1800s, where pure rice could not have been fermented due as it was luxurious an ingredient to be used.

This special brew is very different, almost like a tame sherry vinegar crossed with rice vinegar. Top sushi chefs use it in their rice, but we find it amazing in many other way - think pickles, vinaigrettes, etc.

2016年5月1日 · Akazu (also called kasuzu - 粕酢) vinegar is made using sake lees (sake kasu - 酒粕) which is the yeast slurry left over from sake production. It is considered by many to be the vinegar of choice for traditional Edomae-zushi .

The product called Akazu Premium (赤酢プレミアム) is a vinegar that has been aged for over 16 years, made from lees. This vinegar is so rare that it is reserved for professional sushi chefs and other chefs and is not available in stores.

Using this long-aged sake lees as the ingredient and then fermenting it creates Yokoi Akazu Red Vinegar. The red vinegar made in this fashion is smooth and delicious, and above all, the aroma is unlike any other.

Some people say that akazu red vinegar has been rediscovered because of the current popularity of classic, 150-year-old, Edomae style sushi, such as Kohada (Gizzard shad), Anago (Conger eel), and Akagai (Ark shell), rather than creative pieces that use caviar or truffle.