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Home » Condiments » Sauces » Japanese Sauces » Awasezu

Awasezu

Awasezu is a liquid seasoning mixture used to season sushi rice to turn it into “sushi meshi” (seasoned sushi rice.)

The sugar in it also gives the rice a sheen.

Awasezu can also be used as dressings for salads.

Base Awasezu Sauces

These may be used on their own or as the base for more complex ones.

Name Vinegar Soy Sauce Sugar Other Use with
Nihaizu
(means “2 flavour vinegar”)
3 oz / 100ml 3 oz / 100ml 2 teaspoons dashi
(optional: makes flavour milder)
Seafood, Vegetables
Sanbaizu
(means “3 flavour vinegar”)
3 oz / 100ml 2 oz / 50 ml 3 tablespoons – All-purpose
Amazu
(means “sweet vinegar”)
3 oz / 100ml – 3 tablespoons pinch of salt Seafood, vegetables

Variations made from the base sauces:

Name Base Sauce Added ingredients Use with
Tosazu 3 tablespoons Sanbaizu 1 teaspoon mirin, ½ cup (.2 oz / 5g) Katsuobushi (dried Bonito shavings) Seafood
Mizorezu 3 tablespoons Amazu ½ cup (3 oz / 75g) grated daikon radish Seafood, chicken
Gomazu 3 tablespoons Sanbaizu 3 tablespoons Nerigoma (white sesame paste) Vegetables
Shogasu 3 tablespoons Sanbaizu 1 teaspoon ginger juice Vegetables

Other names

Japanese: Awasezu

This page first published: Jul 22, 2006 · Updated: Oct 4, 2020.

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