Offering Edomae aged sushi
The ultimate in deliciousness is "aging"
~I will take you beyond the limit of taste~
Commitment to aging sushi "Wako"
We offer "the taste of aged sushi that exceeds that of fresh fish sushi" .
With the advanced aging technology that requires many
years of training
Please enjoy the "extreme taste" that has been raised to the
maximum value .
Aged sushi covered by the concept of "fresh is delicious"
Aged sushi exceeds the limit of taste that can be produced with
fresh fish sushi
It is attracting attention as a dish .
In Kazukokoro the aging sushi good fresh sushi to put out alternately
The customer's tongue is very rare
To be satisfied.
Aging technology acquired through more than 10 years of training
Pair the sake that suits it.
By synergistically matching umami,
It brings out the flavor to the extreme that we have to pursue.
Aging depends on the enzyme, time, temperature and humidity.
The protein of fish is broken down
It is an amino acid (inosinic acid) method that maximizes
the original taste.
▼ Amber toro aged for 2 weeks
The abdomen part of the amberjack is aged in a region called Otoro.
Melts the moment you put it in your mouth.
▼One week aged peony caviar on top
▼ One week aged Engawa broiling
Compared to the body, Engawa has a high fat content, so the oil oozes out when roasted. It is recommended to roast and eat immediately.
Glutamic acid, inosinic acid, guanylic acid
Takumi's technology that maximizes the "three major
The umami component of fish is not contained as much
as fresh fish.
Many fish are landed and after a while, inosinic
acid is produced.
When the amount of inosinic acid is increasing to the
limitThe most delicious condition.
The aging period varies depending on the fish body
As inosinic acid is further decomposed, it will be decomposed.
There is a need for a craftsman to judge it.
With the fish that produced inosinic acid
Konbu of glutamic acid component when cooking rice
Put dried shiitake mushroom containing guanylate
The synergistic effect of umami makes you feel the
umami explosively .
Originally Edomae sushi has a culture of offering fish
for a few days
In addition, I worked on vinegar tightening, roasting, dipping,
and various other jobs.
In the modern era, scientifically unraveling the umami component,
It 's been about 10 years ago .
The delicate amount of umami's unique umami ingredients and
how to combine them is a secret method.
Come and try sushi that has never been eaten, packed with
all three major flavor ingredients Enjoy