The chef uses two types of vinegared rice: red-vinegared rice for tuna and blue-backed fish, and white-vinegared rice for shrimp and white-fleshed fish. The red vinegar is a style popular in the Kanto region, while the ‘white’ vinegar (rice vinegar with sugar) is a Kansai speciality with strong roots in oshizushi. The combination of red and white, east and west, creates a dialogue between variations, respecting the spirit of each. Aka to Shiro also means ‘red and white’.