Unseasoned rice vinegar
Japanese komezu is a pale, unseasoned rice vinegar made through alcoholic and acetic fermentation; rice, water, koji and yeast shape its character.
Seasoned Sushi Vinegar (Sushi-zu)
すし酢 · sushi-zu · sushi su
A Japanese mixed seasoning of vinegar, sugar and salt for sushi rice. Ratios vary with the rice batch and style; this version follows Marukan Vinegar's formula for two go of rice.
History
Japan's Ministry of Agriculture describes rice vinegar's long role in Japanese cooking and its use for vinegared rice. A 2021 review places hayazushi with vinegared rice in the mid-Edo period and notes the later role of red vinegar from Aichi. These sources contextualize sushi vinegar but do not date this exact blend.
Ingredients
Scaling: source batch only
Method
Risks and precautions · Standard risk
This is a seasoning mixture, not a preservation process. The recipe does not establish safe room-temperature holding for sushi rice or raw fish.
- Combine the vinegar, sugar and salt; stir until dissolved.
- Use this source-specific batch to season two go of cooked rice. Amounts vary by recipe and sushi style.
Places
Japan
Documented use · Country evidenceJapanese sources document rice vinegar in vinegared rice and sushi-vinegar formulas; no exact birthplace claim.
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Sources
Marukan Vinegar Co.Inspiration · Method
お酢の基本レシピ すし酢 (Basic Vinegar Recipe: Sushi Vinegar)Defines sushi vinegar as a mixed vinegar with sugar and salt; gives 4.5 tablespoons vinegar, 3 tablespoons sugar and 1.5 teaspoons salt for two go rice.
Notes sugar and salt levels may vary with sushi style and ingredients.
Ministry of Agriculture, Forestry and Fisheries of JapanMethod · Formula
Chirashi-zushi (scattered sushi)A sushi vinegar made from vinegar, sugar and salt is mixed until dissolved; recipes vary by region and household.
Mizkan GroupFormula · Flavour
すし飯の作り方を教えてください (How to make sushi rice)For two go rice, Mizkan lists vinegar, sugar and salt in a different proportion; the amount of sugar changes with product and preference. This supports variation rather than one canonical blend.
Ministry of Agriculture, Forestry and Fisheries of JapanHistory · Geography
An Introduction to Japanese Fermented FoodsDescribes rice vinegar's role in Japanese cooking and vinegared rice; kasuzu is associated with Edo-style nigiri sushi.
Journal for the Integrated Study of Dietary HabitsHistory
The evolution of sushi and the power of vinegarReview describes mid-Edo hayazushi with vinegared rice, later nigirizushi in Edo, and the contribution of Aichi red vinegar; it does not date the exact modern seasoned-vinegar formula.