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In the Edo period of Japan, traditionally a red vinegar was used to season rice for sushi. Red vinegar is made using less sake lees. The brewing process takes much longer than regular rice vinegar and as it matures, it takes on the darker red, almost brown colour. It has a richer, milder flavour when compared with regular rice vinegar. It colours the rice which gives it a darker hue, however, this is what sushi used to look like. Don't add extra sugar to the rice when using this vinegar. The result isn't as sharp and sweet as the more common rice seasoning used for sushi today but rather it has much more subtle flavours from the longer brewing process.
Fermented vinegar ( sake lees,rice,salt )Sugar,Salt ,WaterNutritional
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