Sushi beginner here! As title stated I just got gifted an assortment of what I would consider high end Rice vinegars that are as follows by pictures:
1. Lyo Jyozo Fujisu Superior
2. Lyo Jyozo Fujisu Premium
3. Akasu from Hyogo, brand is Hinode I believe
4. Yokoi Daigin
5. Yokoi Edo-Tannen Su
6. Yokoi Kinsho
Any recipes for different styles of sushi rice to recommend would be appreciated! I know Edomae style uses Akazu and I tried that today using the recipe below and it turned out quite well, just a bit too salty for my taste which might be due to the Sicilian salt I used being too salty and I’m not sure if I should’ve used more Edo-tannen-su as I subbed out Yokoi Yohee for it. I currently only have yumepirika rice if that makes a difference.
Recipe below I tried today from https://thejapanesefoodlab.com/akasu/
18g unrefined sun dried sea salt* (Please read the update at the end of the article!)
40g of Yokoi’s Yohee akazu (與兵衛 赤酢) # I substituted this with edo tannen as I thought that was the closest substitute available to me living in the nordics.
60g of Iio jozo’s Premium Junmai Rice Vinegar
8g of Kombu
5g of Soy Sauce (Preferably 3 years barrel aged)
by Sinatio
