After entering 2000, the tendency to use red vinegar for vinegared rice gradually recovered. The reason at the beginning was due to the consideration of health, and began to control the amount of sugar in vinegared rice, and the amino acid content of red vinegar was 10% of that of white vinegar. times, so that young sushi chefs began to look at it.
Among the many red vinegars, the popular database pure sake lees vinegar "Yubei" made by Yokoi brewing with a particularly high amino acid content is the most popular. Source of energy for fish Adenosine triphosphate (ATP: adenosine triphosphate, after ingesting food, fish will store energy in the form of a compound called adenosine triphosphate, and the energy generated during decomposition will support its biological activity. When fish survive, ATP circulates and maintains its life activities, but if life activities are stopped,
ATP will stop circulating and become inosinic acid), which will gradually decompose after death to produce inosinic acid Yokoi brewed "Yubei" is made from rice dregs after a long period of aging, and has a unique aroma like Shaoxing wine. When combined with fish with high inosinic acid content such as tuna, it will produce a strong "" The synergistic effect of umami.”