Introduction to Seiko Kani (Snow Crab)
Snow Crab, commonly referred to as Seiko Kani in Japanese, is highly prized in culinary circles for its sweet, delicate flavor and tender flesh.
通常被称为Seiko Kani的雪蟹，在烹饪界中因其甜美、细腻的风味和嫩滑的肉质而受到高度赞誉。
通称「Seiko Kani」として知られる雪蟹は、甘く、滑らかなテクスチャーで料理界で高く評価されています。
The Seasonal Delight of Seiko Kani
Often harvested during the winter months, Snow Crab becomes a much-anticipated delight for seafood enthusiasts each year.
香箱蟹通常在冬季采收，每年都成为海鲜爱好者期待的美味。
香箱蟹は冬のシーズンに特有のもので、毎年、シーフード愛好者からの注目を集めています。
Culinary Traditions Involving Seiko Kani
From traditional Japanese omakase courses to global dishes, learn how Snow Crab has been incorporated into various cuisines.
从传统的日本Omakase菜肴到全球的美食，了解香箱蟹是如何融入各种美食的。
伝統的な日本のOmakaseから国際的な料理まで、香箱蟹がどのようにさまざまな料理に取り入れられているかを探る。
Seiko Kani - The Culinary Jewel of Winter
introduction-to-seiko-kani
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Chefs Combines their strong tendency in Edomae tradition together with their innovative aptitude to compose an unique dining menu for you .
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Edomae - Red Vinegar is the important ingredient
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. Instead, left over sake lees from the sake making process would be stored in wooden boxes and aged over time.
Through years and years of the gentle Mallard reaction, these solids turned from white to black and developed a sweet and earthy aroma. The same ageing reaction here would be the same reaction that is undergone by aged wine, cheese and whiskeys.
The variety of flavour compounds produced from the chemical breakdown inside the sake lees produced a variety of complex flavours. After ageing, the now black sake lees are mixed with water to form a mash known as Moromi (もろみ/醪). Similiar to balsamic vinegar, this mash is constantly turned and compressed.
When fully matured, the mash is strained to form a reddish-black liquid that looks similar to soy sauce. This liquid is inoculated with a vinegar mother and then allowed to undergo acetic acid fermentation. The final product after acetic acid fermentation is a deep concentrated red vinegar, which has the depth of complexity just like a real aged DOP Balsamic vinegar, but with a much lighter and fluid viscosity. When used to make sushi rice, it gives the rice a golden hue.
Japanese Rice with Red Vinegar mixed - Sushi Yorokobu Bkk 鮨㐂 - Omakase Bangkok
Red Vinegar Rice Sushi is the Sole of restaurant's Head Chef
It is this vinegar that is used by sushi masters . It is this mixture (known as awasezu/合わせ酢) that gives each sushi master’s rice it’s very own signature taste. From what I know, the only vinegar brewery that still makes this vinegar is based in Tokyo. This is because the demand for this kind of vinegar is small, plus the entire production process takes a very long time due to the long ageing requirements .
They do however, seem to sell their red vinegar to America under the name “Premium Akasu”. If interested, a quick google search will show you where you can find some. Instead, they have decided to produce a pre-made blend of their red rice vinegar .
Idea from Master Chef Tango Lai - Sushi Yorokobu Bangkok 鮨㐂曼谷
Master Chef Tango Lai - Sushi Yorokobu 鮨㐂 - Over 20 Years experience of Japanese food , who make the Unique's taste of sushi with Seasonal and fresh fish .