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Recipe for sushi zu

The standard recipe for sushi-zu (sushi vinegar) is based on the traditional 1.8 liter (60.8 oz.) issho bottle. You may halve the recipe, but since sushi-zu will keep indefinitely unrefrigerated, and you'll reduce the chance of error by making one large batch rather than several small ones, you might want to prepare the full recipe. For the authentic sushi taste, you must use Japanese rice vinegar, which is mild and has low acidity.

1.8 liters (60,8 oz) rice vinegar
1.4 kilograms (3.1 lbs.) sugar
400 grams (14.1 oz.) salt
20g (.7 oz.) kombu (kelp for stock)

1. Combine all ingredients in a large non-reactive pot.
2. Heat over medium flame, stirring occasionally to dissolve sugar and salt.
3. Just before the liquid reaches a boil, remove from heat and cool, removing and discarding the kombu.
4. Store in a covered container at room temperature. Sushi zu keeps indefinitely.


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