YOKOI’s red vinegar is well known for its unique, subtle scent and is used by 23 of Japan’s 29 Michelin Star-carrying sushi restaurants!
YOKOI Vinegar
Star-rated Sushi chef's favorite vinegar
YOKOI was established in 1937 and now is the last remaining vinegar manufacturer in Tokyo.
They pride themselves on their consistent high quality, good flavors and the impact that their products have on people’s dietary choices.
Sake lee is the most important ingredient for making the red Sushi vinegar. YOKOI even owns its own sake brewery in order to control supply and quality of the required sake lee.
For people who aren’t keen (yet!) on the typical vinegary flavor, YOKOI has a special “beginners” line-up including fruit-flavored vinegar drinks that come with all the health benefits of their regular quality vinegar, but a milder and sweeter taste.
Recently new creations such as vinegar for crabs received a lot of attention.
Red Vinegar for EDOMAE Style Sushi
Tokyo style Sushi requires a vinegar with a stronger aroma than traditional rice vinegar. YOKOI's red vinegar is the perfect ingredient to make authentic EDOMAE style Sushi.
The lees left over from Sake production (sake kasu) are fermented for two years in wooden boxes. This fermentation process creates a lot of Umami. It therefore is a rice vinegar that uses an already fermented rice instead of white rice.
The result is a vinegar with a slightly reddish color. It has a subtle and beautiful scent. It gives the sushi rice strength and depth from the Umami that was created during the fermentation process.
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Since 2012, NIHON ICHIBAN has been cultivating Japanese traditions by developing international markets for Japanese craftsmen and traditional companies.
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