AGED SUSHI
The pinnacle of deliciousness is "aging" - we will take you even further than the limits of deliciousness - We offer "the deliciousness of aged sushi that surpasses that of fresh fish sushi." Please enjoy the "pinnacle of deliciousness" that maximizes the flavor of the ingredients through advanced aging techniques that require years of training.
Aged sushi is a threat that
overturns the concept that fresh is better.
Aged sushi is attracting attention as the ultimate, unprecedented dish that exceeds the limits of flavor that can be produced with fresh fish sushi.At Wagokoro, the chef, who is originally from Fukuoka, delights customers' palates with an unprecedented new method of serving sushi, alternating between fresh sushi and aged sushi, which has been attracting attention in recent years.Pairing the knowledge acquired in Fukuoka with the aging techniques acquired in Tokyo and the sake that goes well with them.By synergistically combining umami flavors, we strive to bring out the maximum flavor.Aging is a method in which fish proteins are broken down into amino acids (inosinic acid) using enzymes, time, temperature, and humidity, and the original flavor is maximized.
Your tongue goes wild with pleasure.
A craftsman's technique that brings out the "three major umami ingredients" to their maximum value. The synergistic effect will give your tongue an explosive taste.The "three major umami ingredients" are glutamic acid, inosinic acid, and guanylic acid. Fish contains less flavor components than fresh fish.Most fish produce inosinic acid some time after being caught.The most delicious state is when the amount of inosinic acid has increased to the maximum.Fish that produces inosinic acid, kelp, which contains glutamic acid, and dried shiitake mushrooms, which contain guanylic acid, are added when cooking the sushi rice, and the synergistic effect of the umami creates an explosive and strong flavor.
Techniques based on scientifically elucidated knowledge
that are not available to outsiders.
''Wagokoro'' is the only sushi that is packed with all three major umami
ingredients to their limits.
Edomae sushi originally had a culture of letting the fish rest for several days before serving it, and other tasks included vinegar tightening, searing, and zuke.It wasn't until about 10 years ago that the umami ingredients were scientifically elucidated.Wagokoro is the only sushi packed with all three major umami ingredients.Subtle quantities, combinations, etc. are methods that are kept secret.You can only taste it at Wagokoro.
Special Movie
Aged sushi is a type of cuisine that
seeks to maximize the umami of ingredients
and enjoy a new dimensio of flavor.
Through its distinctive appeal,
we will introduce how aged sushi provides
a wonderful dining experience.
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1.
Significance of aging
Aged sushi aims to bring out the original flavor of the ingredients through the depth and flavor created by the aging process.By leveraging the skills and experience of sushi chefs and controlling the time and environment, we maximize the potential of the ingredients.
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2.
Material selection and purchasing
For aged sushi, it is important to carefully select fresh ingredients and ensure their condition and quality.We carefully select the most suitable ingredients, taking into consideration the season, production area, and landing status.Aging brings out the flavor and characteristics of the ingredients even more.
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3.
Aging process
In order to age materials, it is necessary to control conditions such as temperature, humidity, and air flow.In the case of seafood, by aging the fish for an appropriate amount of time, the proteins in the fish are broken down and the flavor becomes richer. This opens up new food aspects.
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4.
Variations of aged sushi
Aging sushi is applied to a variety of ingredients, and there are aging methods tailored to the characteristics of each ingredient.For example, by aging fatty tuna for several weeks, the sweetness and texture of the fat changes, giving it a deeper flavor. In addition, various other ingredients, such as shrimp, squid, and sea urchin, develop new appeal through the aging process.
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5.
Change in taste
The most distinctive feature of aged sushi is the change in taste caused by the aging of the ingredients.Aging increases the flavor and flavor, and the ingredients themselves become softer, allowing you to enjoy a different texture and deeper flavor than regular sushi.The individuality of the ingredients stands out, and the flavor that spreads on your tongue is exceptional.
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6.
Compatibility with pairing
Pairing with alcohol is an element that expands the ways you can enjoy aged sushi.By choosing alcoholic beverages that bring out the flavors of aged ingredients, you can create an even more luxurious dining experience.A variety of alcoholic drinks such as sake, wine, and shochu go perfectly with aged sushi.
Aged Sushi is a combination of respect for ingredients and expert craftsmanship,
making it a wonderful experience for lovers of good food.
Explore a new world of food and experience excitement through
the aging process that brings out the original charm of the ingredients.
