Sushi Yorokobu Bkk 鮨㐂 - Omakase Bangkok Thonglor - New Menu Coming in July

Omakase Bangkok Thonglor - Sushi Yorokobu Bkk 鮨㐂 - New Omakase Menu Arrived Now

Sushi Yorokobu Bkk 鮨㐂 - Premium Omakase Bangkok

New Menu in July 2022 , Sushi Yorokobu Bkk using new Ingredients to Customers ,

Not Only the Edomae Style and Fusion , especially the taste is upgraded.

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.