At the Natsumi restaurant in New York, chef Haru Konagaya has made his own version of soy sauce. It is called Natsumi’s new vinegar, and will probably freak the sushi purists out - since it is actually balsamic vinegar. According to the chef this adds a ginger-like sweetness to soy sauce for dipping sashimi and maki, and he feels so strongly about the combination of raw fish and Italian vinegar that the Theater District eatery has put its own label on an aged import from Acetaia San Giacomo in Campagnola Emilia (100-milliliter bottles are $18).
Natsumi’s staffers guides the eaters on what to dip into the pure vinegar (rich shrimp tempura stands up to its intensity) and which excels with half balsamic, half soy sauce (signature rolls of spicy tuna, avocado and apple). Konagaya and owner Barbara Matsumura, formerly of Haru restaurants, opened Natsumi six months ago in the Amsterdam Court Hotel at 226 W. 50th Street
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I wonder if that is inspired by some Crudo (Italian sushi) chefs. I would be curious how that works since vinegar isn’t only powerful, but “cooks” the fish and can firm up the flesh.
Hm. That’s interesting. I had not heard of Crudo. Will make a post about it when I read more. It probably was. I would like to try that. Thanks for pointing this out!
I love how the chefs at the Seven Sushi Samurai Award were using inspirational themes from their home country - like “The red square” made by the Russian sushi chef Andrei Sim (who also actually used balsamic vinegar in his dish) and the “Taco Sushi” by Mexican sushi chef Jose Calderon.
I find the future of sushi inspiring!