Awasezu is warmed only enough to dissolve the sugar and salt without bringing the vinegar itself to a boil. We start by using the no-boil method and compare the changes in aroma and acidity.
Basic Preparation Method
- Measure vinegar, sugar, and salt.
- Place them in a pot and gently heat over low heat to about 40–60°C (104–140°F).
- Once the sugar and salt have dissolved, remove from heat.
- Allow to cool to lukewarm before mixing with freshly cooked rice.
Why Not Boil Awasezu?
Boiling changes the aroma of the vinegar significantly and can alter the perception of its acidity. Since the aroma varies depending on whether or not the mixture is heated, we first document the condition without boiling.
Points to Compare Next
- Aroma at no heating, 40°C, and 60°C.
- Time taken for sugar and salt to dissolve.
- Acidity immediately after mixing with the sushi rice (shari).
- Aroma and texture after cooling.
