Introduction to Kawahagi
The Art of Japanese Filefish Cuisine
Kawahagi, known as the Filefish or Leatherjacket in English, is a unique and prized fish in Japanese cuisine.
It's recognized for its firm texture and subtle, yet distinctive flavor. Often served as sashimi, Kawahagi is also celebrated for its liver, which is sometimes served alongside the fish and considered a delicacy.
This liver, rich and creamy, is often compared to foie gras. Kawahagi makes for a memorable culinary experience, especially for those who appreciate the nuances of Japanese seafood.
カワハギ、英語でのFilefishまたはLeatherjacketとして知られる、は日本料理で独特で高く評価されている魚です。しっかりした食感と独特な風味で知られています。
しばしば刺身として提供されるカワハギは、その肝臓もまた一緒に提供されることがあり、珍味と考えられています。
この肝臓はリッチでクリーミーで、しばしばフォアグラと比較されます。カワハギは、特に日本の海鮮を評価する人にとって、忘れがたい料理体験を提供します。
剝皮魚（Kawahagi），在英语中被称为Filefish或Leatherjacket，是日本料理中一种独特且珍贵的鱼类。它以其结实的质地和微妙而独特的风味而闻名。
剝皮鱼通常作为刺身食用，其肝脏有时会与鱼肉一起供应，被视为一种珍贵的食材。这种肝脏丰富而奶油，常被比作鹅肝酱。
剝皮鱼能为欣赏日本海鲜细的食客提供难忘的Omakase体验。
Kawahagi - celebrated for its liver
introduction-to-kawahagi
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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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