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Love Kohada.
What do you look for when you purchase the sushi vinegar? How do you know the vinegar is top quality?
Chef Tomo, why does the process needs to be salted to sweat (take out the water) and then washed back into the ice water? And Is it the filtered water (drinkable water)?
![[Sushi] How to Make Nigiri Sushi of Gizzard Shad](http://i.ytimg.com/vi/WpjKAku7C-I/mqdefault.jpg)
![[Sushi] How to Make Nigiri Sushi of Gizzard Shad](/img/tr.png)
Love Kohada.
What do you look for when you purchase the sushi vinegar? How do you know the vinegar is top quality?
Chef Tomo, why does the process needs to be salted to sweat (take out the water) and then washed back into the ice water? And Is it the filtered water (drinkable water)?