Kono, Japanese Aged Akasu, 1.8L R_Aka (Red) sustained heat and gives room

sustained heat and gives room for larger cuts and whole fish

and tilted to allow the water to drain out

Prep station: organise chopped aromatics

an approach that took it from a struggling local maker to a global name

Kono, Japanese Aged Akasu, 1.8L R_Aka (Red) sustained heat and gives roomAged Akasu is a traditional Japanese vinegar made from high quality sake lees aged over three years offering a perfect balance of sweetness, acidity, and umami. Crafted using time honoured fermentation techniques, this versatile condiment enhances dishes with its rich depth of flavour. Whether used as a seasoning, dressing, or marinade, it brings out the best in fresh ingredients, making it an essential addition to any kitchen. How to Use Use Aged