Sushizu Sushi Vinegar Food

SUSHIZU - SUSHI VINEGAR

Sushizu - Sushi Vinegar image

"Sushi vinegar makes or breaks the taste of sushi rice." This recipe is from my favorite (and only sushi cookbook) "Sushi for Whimps". I love that this keeps indefinitely and it seems easy to halve.

Provided by Mrs Goodall

Categories Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 5

Ingredients

4 cups rice vinegar (NOT seasoned rice vinegar)
6 tablespoons sugar
2 tablespoons salt
2 tablespoons sake
1 piece kombu (1" x 3-inch )

Steps:

Pour vinegar, sugar, and salt into a saucepan.
Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled.
Cool to room temperature and add the kombu and sake. Pour into a mason or other jar with a cover. Keep out of sunlight in a cool dark place (refrigeration unnecessary). Keeps indefinitely.

Nutrition Facts : Calories 82.9, Sodium 3488.6, Carbohydrate 19.3, Sugar 18.9

KARASHISUMISO JAPANESE SAUCE

Karashisumiso Japanese Sauce image

This sauce is great for seafood, sushi and steamed veggies. Store indefinitely in the refrigerator From "Sushi for Wimps". (The recipe for ingredient for sushi vinegar http://www.food.com/recipe/sushizu-sushi-vinegar-522874)

Provided by Mrs Goodall

Categories Sauces

Time 5m

Yield 5 ounces

Number Of Ingredients 4

Ingredients

4 tablespoons miso (shiro miso is preferable)
1 tablespoon prepared mustard
4 tablespoons sushi vinegar
1 tablespoon yuzu (Japanese lime or lime juice)

Steps:

Mix the miso and mustard together and add the vinegar and lime juice.
Beat with a wire whisk till smooth. Pour into a glass jar and store in the refrigerator.
Shake before using.

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