-
Akasu, or red vinegar, has long been used in Japan to season rice for Edomae-style sushi. If you’ve ever had nigiri where the rice looked slightly brown, it probably wasn’t brown rice at all; it was white sushi rice seasoned with akasu.
Kono’s version is exceptional. They make it using sake kasu (the pressed lees left over from sake brewing). These start out as pale rice cakes, but after aging they darken in color, like chocolate.
Kono ages their sake kasu for three years before turning it into this special vinegar. Its flavor reminds us of a delicate blend between sherry vinegar and rice vinegar. Top sushi chefs use it to season their rice, but it’s also incredible in many other ways; think pickles, vinaigrettes, and more.
Ingredients: water, aged sake lees
Product Attributes:
- 275ml glass bottle
- Made in Maniwa, Japan
Recipes:
-
Kono Miso Brewery was founded in 1888 in Maniwa, Okayama Prefecture. It began as a vinegar and koji producer, then expanded into miso after 30 years. Today, fifth-generation brewer Kono-san continues the family tradition. After studying fermentation at university and working at a Saikyo miso brewery in Kyoto, he now crafts exceptional miso, vinegars, and sauces.
Learn more about Kono
