Sanma Pacific Saury 秋刀魚
The character "秋" means "autumn," which reflects the season when sanma is most commonly caught and consumed. The characters "刀魚" can be translated as "knife fish," likely due to its slender, knife-like shape
An emblem of autumn, Sanma is revered for its fatty richness and delectable taste. With the onset of fall, festivals celebrating this fish are held across Japan. Versatile in preparation, it can be grilled or served as sashimi, making it an indispensable part of Japanese cuisine.
Sanma Pacific Saury 秋刀魚 | Available in September
sanma-seasonal-dish
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The Pacific saury (sanma) is a quintessential fish of autumn, renowned for its fatty content and vibrant taste. In Japan, it's highly popular as grilled dishes or sashimi and is an indispensable part of the autumn dining experience.
秋刀魚（さんま）は、秋の代表的な魚で、その脂ののった身と鮮やかな味が特徴です。日本での烤き物や刺身としての人気は高く、秋の食卓に欠かせません。
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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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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 .