Yokoi makes authentic vinegars for making sushi, rich in flavors, mild in fragrance and rich in umami. The acetic acid in their vinegars is recognised as being the richest for sushi (high levels of amino acids and umami).
Our perfect combination : the professionals don’t get things wrong. 70% of starred restaurants making sushi in Tokyo exclusively use Yokoi vinegars, 100% in Osaka and 80% on the island of Kyushu!
The right ratio of vinegar to sushi is, it seems 5 to 10% of red akasu Yohei vinegar and 90 to 95% Akasu blend kinsho red rice vinegar. Akasu is widely used by master sushi chefs. It isn’t necessary to add salt or sugar to reveal its flavors and it will find itself at home in western cuisine.