More than 200 years rice in Edo-mae Sushi
Matazaemon Nakano I, founder of Mizkan, developed Japan’s first red vinegar made from sake lees which complements sushi very well. The use of red vinegar on sushi became popular and its sales grew further along side with Edo-mae sushi’s popularity.
In the 1950s, the demand for rice vinegar, which brings out the whiteness of the rice, increased compared to sake lees vinegar which gives the rice a red color. In response to Edomae-sushi restaurants’ demands, Shiragiku, a rice vinegar, was developed and its usage spread to all sushi restaurants in Japan.