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, 1/2 cup (.2 oz / 5g) Katsuobushi (dried Bonito shavings) | Seafood |
| Mizorezu | 3 tablespoons Amazu | 1/2 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 |
