Shirako is a highly treasured ingredient in the culinary world. Known for its unique softness and flavor, it is specially served during winter in Japanese cuisine.
The methods of cooking shirako are diverse, and it can be enjoyed in various forms such as sashimi, tempura, or grilled dishes.
Additionally, shirako is a healthy ingredient, rich in vitamins, minerals, and quality fats. Enjoy this seasonal delicacy.
白子は、料理の世界で非常に珍重される食材の一つです。その独特の柔らかさと風味が特徴で、和食では冬の間だけ特別に提供されることがよくあります。
白子の料理方法も多様で、刺身や天ぷら、焼き物など様々な形で味わうことができます。
白子的烹饪方法多种多样，可以作为刺身、天妇罗、烤物等多种形式来品尝。
また、白子はヘルシーな食材でもあり、ビタミンやミネラル、良質な脂肪が豊富に含まれています。この季節のデリカシーをお楽しみください。
白子是烹饪世界中非常珍贵的一种食材。它以其独特的柔软和风味为特色，在日本料理中，通常只在冬季供应。
白子的烹饪方法多种多样，可以作为刺身、天妇罗、烤物等多种形式来品尝。
此外，白子也是一种健康食材，富含维生素、矿物质和优质脂肪。请享用这个季节的美味佳肴。
Shirako: Japan's Winter Delicacy 日本冬季的珍稀美味
introduction-to-shirako
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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.
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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 .
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