> > >


Tezu is a very weak vinegar solution made from water, rice vinegar and salt.

It is used when making sticky items such as sushi, mochi or omusubi.

In making sushi, it is used to wipe the insides of the rice bowl (Sushi-oke) before starting, to dip your fingers into whenever they start to get sticky during the assembly process, and to wipe knives off whenever they start to get sticky,

Rarely, you may see a Western-written recipe for it that doesn't call for rice vinegar, but the overwheming majority call for the vinegar to be added. Besides, the "zu" part of the word "tezu" means "vinegar."

Rarely as well, you may see a suggestion that equal parts of vinegar and water should be used, but that seems to risk imparting too much of a vinegar flavour.

Occassionally, Tezu is confused with a stronger-flavoured solution that is meant to be poured into the cooked sushi rice to season it. That solution is called "sushi-zu."

Cooking Tips

1 cup (8 oz / 250ml) water
2 tablespoons rice vinegar
1 teaspoon salt

Language Notes

Cccasionally called "temizu." Temizu also means the ritual washing of hands and mouth that is done in Japan before entering sacred grounds.

See also:

Cooking Techniques

À la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay

Please share this information with your friends. They may love it.

Also called:



Oulton, Randal. "Tezu." CooksInfo.com. Published 22 July 2006; revised 15 February 2007. Web. Accessed 03/24/2018. <http://www.cooksinfo.com/tezu>.

© Copyright 2018. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.