https://www.facebook.com/yoheenosushizu/videos/308232297826579/

皆さま、こんにちは
與兵衛の鮓酢（よへえのすしず）の上田です
この度「與兵衛の鮓酢」を紹介する英語版動画を作成いたしました
Facebookにアップされている動画をぜひ、ご覧ください

https://www.facebook.com/yoheenosushizu/videos/308232297826579/

What do you think are the most important elements of delicious Sushi?Freshness of raw fish?
Of course, 

But what is more important, is the sushi rice, and the vinegar, the Sushizu, that is vital for the sushi rice.  .  

Each sushi bar and sushi chef make their own “perfect" taste of rice for their sushi.

Some chefs pay very close attention to the temperature of rice, while other chefs change the taste of Sushizu depending on the fish they serve.

YOHEI TSUJI a sushi chef who ran Sushi bar in Kyoto over 50 years, was well known as a sushi chef who made very tasty sushi rice.

When Yohei was young and was still under training at one sushi bar in Osaka, his master told him “if you can make a good sushi rice, then I can teach you how to choose fish or how to take care of fish”. That moment he started to chase the best blend of Sushizu for his sushi. 

Throughout his life, Yohei was seeking the best Sushizu which can not only make sushi rice but can also be used for other dishes for him to serve at his sushi bar.

After Yohei opened his own bar in Kyoto, and his business grew and was selling 1,000 NORIMAKI(rolled sushi)takeout per day, along with serving customers at his bar for lunch and dinner.  During all these years running the Sushi Bar, Yohei never told anyone how to blend his Sushizu. He didn’t tell his staff where to get the ingredients nor the process of blending. 

When Yohei was undergoing cancer therapy seven years ago, he changed his mind. He decided to leave his secret recipe for his dearest daughter, Sawako.  When growing up, Sawako loved when Yohei made sushi, and she honestly enjoyed learning the process of blending Sushizu from her father.

After Yohei passed away in 2017, Sawako decided to reproduce his delicious Sushizu to share with others. His Sushizu is very practical not only for making sushi, but also for other dishes from various cuisines.  Yohei's Sushizu can be used for sauces, salads, soups, appetizers, fish, chicken…etc. for any recipe from any country.  

Sawako wants to share with people around the world the endless potential of this Japanese condiment.  She selects top ingredients all over Japan like her father did, and use a local factory in Kyoto  to let her make Sushizu as a commercial product.

Soon her passion and the quality of the product were well received by chefs of the long-established restaurants and Japanese Michelin chefs.  Some eagerly created original recipes to use this Sushizu.

Sounds interested? Check their website, sushizu.jp and try to this yummy sweet and sour condiment from Japan!

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本年もnoteやSNSを通じて、「與兵衛の鮓酢」を御贔屓いただき、誠にありがとうございました
来年は、京都・宇治にいよいよ「與兵衛の鮓酢」を扱うフラッグシップショップをオープンいたします

多くの皆さまと直接お会いできるのを楽しみにしております
このnoteやSNSを通じて、来年も情報発信いたしますので、ぜひお楽しみに

Thank you for being with us through this blog and SNS this year. We will open a new flagship shop in Uji, Kyoto next year. We are looking forward to seeing you all! Have happy holidays, everyone!!!