Su Vinegar


Vinegar (su)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


Su 酢 , komezu, komesu 米酢 rice vinegar

awasezu, awase su
 合わせ酢 winegar mixed with
..... amazu 甘酢 sweet vinegar
..... genmaizu 玄米酢 brown rice vinegar
..... gomazu 胡麻酢 with soy sauce, ground sesame and sugar
..... junmaizu, junmaisu 純米酢 pure rice vinegar
..... kurosu 黒酢 black vinegar, from brown rice. Sometimes royal jelly is added for a drink to be mixed with water
..... mannenzu 万年酢 "10000 years" vinegar
..... nimaizu 二枚酢 with soy sauce
..... ponzu ポンず (ポン酢) with juice of citrus fruits
..... sanbaizu 三杯酢 with light soy sauce and sugar
..... sushizu 寿司酢 for sushi, with sugar and salt (Kansai)
..... tomosu とも酢 "marinated in vinegar"
..... Tosa zu 土佐酢 wish light soy sauce, sugar, dashi and katsuobushi

. . . CLICK here for Photos of rice vinegar !

in Japan mostly rice vinegar is used, but other types like
wine vinegar ワインヴィネガー are also available.

goosei su 合成酢 blended vinegar
from rice and grains. goseisu

kokumotsuzu 穀物酢 vinegar from grains
Made with acetic acid bacteria. Often used for marinating fish.

. Namasu なます- 膾 - 鱠 vinegar dressing .


The Japanese kanji character for vinegar is made of two elements.
The left side is the kanji for sake and the right is the verb “to make.” What that means is that it is made from sake. Other than this rice vinegar, there are also fruit-based vinegars, such as ponzu. The typical vinegar-dishes are su-no-mono (marinated salad), but vinegar is also used on ramen noodles and yaki-soba (fried soba noodles).

In Japanese cuisine, it is also common to blend vinegar with other condiments to make flavored vinegars.

Ponzu soy sauce: Mixed with citrus juices such as sudachi, soy sauce, soup stock and other flavorings.
Sushizu: This vinegar, used to make sushi rice, is blended with sugar, salt, mirin and other condiments.
Sanbaizu: 三杯酢 Vinegar, soy sauce and mirin, mixed in equal parts.
Tosazu: A blended vinegar made by mixing with soy sauce, mirin and soup stock from ingredients such as katsuo-bushi (dried bonito) and kombu (kelp), bringing the mix to a boil and leaving it to cool.

Vinegar has traditionally been used as a food preservative. Vinegar itself seldom spoils, but as it is a foodstuff, it should be handled with careful attention to hygiene. It also corrodes metals, so it should be kept in a glass or enamel container and stored in a cool, dark place. Flavored vinegars such as ponzu can spoil, so they should be kept refrigerated.

Fundodai vinegar
is the light tasting fermented vinegar. Its color is very light and acidity is clean and mild, so it is suitable for various kinds of sour flavored dishes.

Nijisseiki Pear Vinegar
101 years since i was first grown, Nijisseiki Pear has now been made into a delicious fruit vinegar. This carefully made full-fledgied fermented vinegar is produced using only Tottori-grown pears, giving it a refreshing, simple taste that doesn't overpower the natural flavors of other ingredients, making it ideal for a variety of Japanese, Wester, and Chinese dishes.

Uchibori Vinegar
Pure rice vinegar is made by brewing pure rice sake using rice and malted rice through traditional Japanese process, and then fermenting it into vinegar. This vinegar has rich flavor and enables you to enjoy authentic Japanese dishes in your own dining room.

source :  www.jetro.org


. WASHOKU ankoo no tomosu
あんこうのとも酢 ankoo angler fish with vinegar

akashisosu akashiso su 赤紫蘇酢 (しそす)
red perilla vinegar
Diluted as a summer drink or as dressing for salads.
Perilla frutescens
. . . CLICK here for Photos !

akazu 赤酢 red vinegar

Used for Edomae-zushi. also called
kasuzu 粕酢 ( かすず) sake lee vinegar

Funazushi 鮒寿司(ふなずし) sushi with crucian carp
Vor der Verwendung von Essigreis wurden Fische und Meeresfrüchte für längere Zeit in Salz und manchmal Essig eingelegt und gepresst, um sie haltbar zu machen (narezushi). Diese Form der Zubereitung, im 7. Jahrhundert aus China übernommen, wird heute noch z. B. in Shiga für das „Karauschen-Sushi“ (funazushi) verwendet, das dadurch einen besondern Eigengeschmack bekommt.


kimizu きみず【黄身酢】 vinegar dressing with egg yolk
Mix strongly with a mixer.
This tasts good on fish, seafood or vegetables.
. . . CLICK here for Photos !


suppa-ni すっぱ煮 sour simmered food

tadezu 蓼酢 たでず (tade su) water pepper with vinegar
Persicaria hydropiper 
tade su 蓼酢(たです) tade vinegar

kigo for all summer

Tade is a slightly bitter plant. Its leaves are ground in a mortar and then added to a bit of vinegar. This is a dip for salted fried fish (shioyaki), expecially fried trout in the area of the river Shimantogawa, Shikoku.
. . . CLICK here for Photos !

yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !
Yuzu 柚子 ゆず yuzu citrus fruit



Worldwide use

Things found on the way


ori ori wa su ni naru kiku no sakana kana

vinegar on mum flowers becomes
an appetizer

Matsuo Basho
Tr. Jane Reichhold

Reichhold points out that
"'Sakana'肴 is an appetizer to be eaten with sake."

source : Larry Bole


kotsujiki mo gomazu kumuran kyoo no haru

even the begging priests
drink some ritual sake -
this first spring day

Kobayashi Issa

It was the first day of the first lunar month, New Year in the Edo period.

gomazu 胡麻酢 sesame with vinegar, see above.
Here written with the characters for 護摩, the fire rites of esoteric Buddhism.

In this context, it is an euphemism for ricewine, used by monks and priests who are officially not allowed to drink sake.
Other euphemisms are
hannyatoo 若湯(はんにゃとう)hot water of wisdom
Kara-cha 唐茶(からちゃ)tea from China

. Fire rituals, goma kuyoo 護摩供養 .

Related words



1 comment:

Gabi Greve - Basho archives said...

chō mo kite / su o sū kiku no / namasu kana

Matsuo Basho