Nishin 鰊（ニシン）
More commonly known to the Western palate as "Herring," is a staple in Japanese cuisine, particularly in colder seasons. This silver-hued fish has been celebrated in Japanese culture and cuisine for centuries, not just for its nutritional value but also for its versatility in various dishes.
Taste-wise, Nishin offers a slightly oily texture with a rich, almost buttery flavor, making it exceptionally delicious. The fat content varies with the season, becoming richer as the winter approaches, which is why it's often associated with heart-warming dishes during colder months.
Nishin 鰊（ニシン） | Available in September
nishin-japanese-herring | Nishin 鰊（ニシン）
Nishin, known in Japanese as "鰊", stands as a culinary emblem of the colder seasons in Japan. Recognized for its unique, buttery flavor profile, it finds a special place in our Omakase menu. As the seasons shift, so does the fat content of Nishin, making it a highlight in winter dishes. Drawing inspiration from traditional dishes like "Nishin Soba" and "Nishin-zuke", this omega-3 rich fish promises to be an unmissable part of your Omakase experience with us.
鰊（ニシン）は、特に寒い季節に日本料理の主要な食材として知られています。その豊かでバターのような風味と、季節によって変わる脂のコンテンツで、冬の料理として特に人気があります。伝統的な「鰊蕎麦」や「鰊漬け」など、さまざまな方法で楽しめるこの魚は、健康的なオメガ3脂肪酸も豊富です。新たにメニューに追加された鰊を、是非ご賞味ください。
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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 Bkk 鮨㐂
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 .