Tori Kurozu: A Japanese Take on Sweet and Sour

If you enjoy Singapore’s classic sweet and sour pork, you may find something familiar in YAYOI’s Tori Kurozu. Both dishes bring together the appealing contrast of sweet, sour and savoury flavours, creating a sauce that makes every bite of meat especially satisfying with rice.

The key difference lies in the ingredients and cooking style. Singaporean sweet and sour pork is typically associated with crispy pork coated in a bright, tangy sauce, often featuring pineapple, cucumber, tomato or capsicum. Tori Kurozu, meanwhile, uses kurozu, or Japanese black vinegar, which has a deeper, mellow and more rounded acidity than ordinary vinegar. Japanese style black vinegar sauce is often paired with vegetables and fried chicken, creating a rich yet balanced flavour.

At YAYOI, Tori Kurozu offers a Japanese interpretation of a flavour combination that Singaporeans already love. Served as a Teishoku with rice, miso soup and sides, it is familiar yet distinctly Japanese.