One of the Key Aspects of Sushi Yorokobu Bkk Omakase is the use of Fresh, Seasonal Ingredients. You could Create a Menu that changes with the Seasons, Highlighting the Best Produce and Seafood available at different times of the year.
Ishigakigai 石垣貝 | Available Start in September
Join us in a culinary adventure as we dive into the world of Ishigakigai 石垣貝, the prized giant clam of Japanese cuisine. In this captivating YouTube video, we'll explore the fascinating characteristics and culinary uses of Ishigakigai.
Discover the tender and succulent meat of this magnificent mollusk, celebrated for its delicate brininess and unique texture. Learn about the traditional and modern cooking methods that showcase Ishigakigai's exquisite flavors, from sashimi to grilled delicacies.
Immerse yourself in the cultural significance of Ishigakigai 石垣貝 and its role in enriching Japanese gastronomy. Whether you're a seafood connoisseur or a culinary explorer, this video promises to unveil the captivating allure of Ishigakigai.
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Sushi Yorokobu Bkk 鮨㐂 - Omakase in Bangkok Thonglor
Chefs Combines their strong tendency in Edomae tradition together with their innovative aptitude to compose an unique dining menu for you .
Every elements of the dining journey is unique , exclusive and prepared
with finest ingredients of the day . Now , it's time for our chef to flex
their culinary talents and leave you satisfied .
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 .