Category: Area:

Basic Vinegar Flavoring (Su)

Batch Size 500 ml
Serving Size 20 ml
Recipe Yield 100%
Number of Servings 25

Ingredients: Cost per Sub Unit Recipe Cost

400 ml Ichiban Dashi $
4 Tbsp Usukuchi Shoyu Light $
2 Tbsp Koikuchi Shoyu Dark $
8 each Sudachi, Citrus juiced $
2 each Yuzu, Citrus juiced $
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredient in a bowl very well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 Category: Area:

Tosa-zu (Vinegar with Katsuoboshi)

Batch Size 800 ml
Serving Size 20 ml
Recipe Yield 100%
Number of Servings 40

Ingredients: Cost per Sub Unit Recipe Cost

600 ml Ichiban Dashi $
200 ml Usukuchi Shoyu Light $
80 ml Rice Vinegar $
1 tsp Sugar $
1 each Kombu $
20 g Katsuoboshi $

Cost Per Serving

Preparation Method:
1. Place all ingredients in a pot except for the katsuoboshi and cook over high heat.
2. Just before boiling, add the katsuoboshi.
3. After the mixture has cooled, strain the Tosa-zu.
4. If desired, add gelatin or agar-agar to make the mixture into a jelly.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
 Category: Area:

Goma-su (Vinegar with Sesame)

Batch Size 400 ml
Serving Size 20 ml
Recipe Yield 100%
Number of Servings 20

Ingredients: Cost per Sub Unit Recipe Cost

300 ml Tosa-zu $
100 ml Sesame, finely ground $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a bowl and mix well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 Category: Area:

Namban-zu (Portugese Style)

Batch Size 900
Serving Size 20
Recipe Yield 100%
Number of Servings 45

Ingredients: Cost per Sub Unit

650 ml Ichiban Dashi $
50 ml Usukuchi Shoyu Light $
45 ml Koikuchi Shoyu Dark $
200 ml Rice Vinegar $
2 tsp Sugar $
1 each Kombu $
10 g Katsuoboshi $
20 g Naganegi, Scallion Sauteed $
1 each Togarashi, Pepper $
Total Cost
Cost Per Serving

Preparation Method:
1. In a pot, combine the dashi, shoyu, sugar, and kombu. Set the heat to medium and
before boiling remove the kombu.
2. Add the rice vinegar and allow it to boil. Add the katsuoboshi and remove from the
strain.
3. Add the cooked naganegi and togarashi and allow the mixture to cool.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
se Style)
ml
ml
100%

Recipe Cost

u. Set the heat to medium and

uoboshi and remove from the

e mixture to cool.

efrigeration.
ness
 Category: Area:

Ama-zu (Sweet Vinegar)

Batch Size 800
Serving Size 20
Recipe Yield 100%
Number of Servings 40

Ingredients: Cost per Sub Unit

600 ml Water $
200 ml Rice Vinegar $
80 g Sugar $
1 each Kombu $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a bowl and mix well.
2. Let sit for one full day.
3. Place all the ingredients in pot and boil once.
4. Remove the Kombu after the mixture has cooled.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
negar)
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Yaki-zu (Vinegar for Grilled Items)

Batch Size 800
Serving Size 20
Recipe Yield 100%
Number of Servings 40

Ingredients: Cost per Sub Unit

750 ml Water $
250 ml Rice Vinegar $
1 tsp Salt $
1 each Kombu $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a bowl and mix well.
2. Let sit for one full day.
3. Place all the ingredients in pot and boil once.
4. Remove the Kombu after the mixture has cooled.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
lled Items)
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Shime-zu (Vinegar for Raw Fish)

Batch Size 2000
Serving Size 200
Recipe Yield 100%
Number of Servings 10

Ingredients: Cost per Sub Unit

1800 ml Rice Vinegar $
240 g Sugar $
280 ml Usukuchi Shoyu Light $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a pot and mix well.
2. Heat slowly over low heat
3. Remove from the heat once the sugar has disolved.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
Raw Fish)
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Sushi-zu (Vinegar for Sushi Rice)

Batch Size 1375
Serving Size 20
Recipe Yield 100%
Number of Servings 68.75

Ingredients: Cost per Sub Unit

600 ml Rice Vinegar $
375 g Sugar $
100 g Salt $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a pot and mix well.
2. Mix with rice while the rice is hot.
3. Use 2 Tbsp of sushi-zu per 3/4 c of rice

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
ushi Rice)
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Sushi-zu (Vinegar for Hassan)

Batch Size 1300
Serving Size 20
Recipe Yield 100%
Number of Servings 65

Ingredients: Cost per Sub Unit

720 ml Rice Vinegar $
480 g Sugar $
180 g Salt $
Total Cost
Cost Per Serving

1. Place all the ingredients in a pot and mix well.

2. Mix with rice while the rice is hot.
3. Use 2 Tbsp of sushi-zu per 3/4 c of rice

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
Hassan)
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Ponzu (Vinegar with Citrus)

Batch Size 800
Serving Size 20
Recipe Yield 100%
Number of Servings 40

Ingredients: Cost per Sub Unit

420 ml Shoyu $
360 ml Citrus Juice $
100 ml Sake or Mirin $
2 Tbsp Water $
Total Cost
Cost Per Serving

Preparation Method:
1. Heat sake and mirin to evaporate alcohol. (simmer for 3 minutes)
2. Add shoyu and water, boil once.
3. Add the citrus juice and allow 2 days for maturation.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 Citrus)
ml
ml
100%

Recipe Cost

minutes)

efrigeration.
ness
 Category: Area:

Kimi-zu (Vinegar with Egg)

Batch Size 60
Serving Size 20
Recipe Yield 100%
Number of Servings 3

Ingredients: Cost per Sub Unit

5 each Egg Yolks $
50 ml Rice Vinegar $
1 Tbsp Sugar $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all ingredients in a bowl and mix well with a whisk over a double boiler. (Placing
the mixing bowl directly over the boiling water every 15 secs while whisking)
2. Once thickened, remove from the heat and strain through cheesecloth or a sieve.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
h Egg)
ml
ml
100%

Recipe Cost

over a double boiler. (Placing

cs while whisking)
gh cheesecloth or a sieve.

efrigeration.
ness
 Category: Area:

Ume-su
Batch Size 30
Serving Size 2
Recipe Yield 100%
Number of Servings 15

Ingredients: Cost per Sub Unit

100 g Ume Plum $
8g Salt $
Total Cost
Cost Per Serving

Preparation Method:
1. Place all ingredients in a bowl and mix well with a whisk over a double boiler. (Placing
the mixing bowl directly over the boiling water every 15 secs while whisking)
2. Ume-su ratio is 8% salt of the total weight of Ume Plum (100/8) For extra sweetness
you may honey to taste.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 ml
ml
100%

Recipe Cost

over a double boiler. (Placing

cs while whisking)
(100/8) For extra sweetness

efrigeration.
ness
 Category: Area:

Irizake (Pickled Plum Dashi)

Batch Size 60
Serving Size 20
Recipe Yield 100%
Number of Servings 3

Ingredients: Cost per Sub Unit

2 each Ume Plum $
150 ml Sake-alcohol removed simmered $
1 Tbsp Usukuchi Shoyu Light $
10 g Katsuoboshi $
Total Cost
Cost Per Serving

Preparation Method:
1. Place the plums and sake in a pot and boil once.
2. Add Katsuobushi and shoyu and remove from the heat. Strain before using
3. Use for sashimi or for curing fish in the kombujime technique

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
m Dashi)
ml
ml
100%

Recipe Cost

Strain before using

nique

efrigeration.
ness