The awasezu, the mixed vinegar that brings out the best flavor in sushi, is fundamentally made from rice vinegar, sugar, and salt. By adding red vinegar (akasu) or kombu (kelp), you can adjust the flavor further. Below, I explain how to prepare awasezu and some key points to keep in mind.

In my recent trial using red vinegar, compared to regular rice vinegar, I observed that the rice grains loosened more easily and yet the shari (sushi rice) held together well. Whether to add red vinegar can be judged not only by taste and color but also by the texture of the sushi rice after mixing.

This is my practical note on using red vinegar. Since the effect varies depending on amount and how the rice is cooked, start by trying small amounts and comparing results with those using only rice vinegar, while keeping detailed records.

Essential Ingredients and Preparation of Sushi Vinegar (Awasezu): vinegar seasoning image
Compare vinegar not only by aroma, but also by how the rice behaves after seasoning under the same conditions.
## 1. Basic Ingredients for Awasezu
  • Rice vinegar: The base acidic flavor of sushi vinegar.
  • Sugar: Adds sweetness to balance acidity.
  • Salt: Tightens and enhances the overall taste.

2. Preparation

  1. Measure ingredients:

    • Rice vinegar: 1/2 cup (about 120 ml)
    • Sugar: 1/4 cup (about 50 g)
    • Salt: 2 tablespoons (about 30 g)

  2. Mixing:

    • In a bowl, combine rice vinegar, sugar, and salt. Using a whisk, mix well until the sugar and salt are completely dissolved.

  3. Optional additions:

    • Kombu: Add a 2-inch (about 5 cm) piece of kombu to introduce umami (savory flavor). Be careful not to soak it too long, as it will be removed later.
    • Red vinegar (akasu): Add a small amount (about 1 tablespoon) to enrich color and flavor.

  4. Storage:

    • Once completely cooled, transfer to a clean, airtight container and refrigerate.
    • For home-made batches, avoid setting a fixed shelf life; prepare small amounts and consume promptly.

3. Notes

  • Handling kombu: Avoid soaking kombu for a long time, as it can become slimy. It is recommended to remove it after a few minutes.
  • Using red vinegar: Because red vinegar has a strong color, add it gradually to adjust to your preferred hue.
  • Hygiene: Keep all cooking tools and storage containers clean, and ensure freshness of ingredients.

4. Summary

Awasezu is a crucial element that determines the taste of sushi. By mastering the basic ingredients and adjusting flavors with optional additions, you can craft your own preferred sushi vinegar. I encourage you to give it a try!