Ume Nanban-Zu

Name: Ume Nanban-Zu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 160 ml
Cuisine: Asian
Ingredients: 100 ml Dashi; 30 ml Rice Vinegar; 15 ml Sugar; 15 ml Soy Sauce; 1 g Dried Chile; 10 g Umeboshi

Independent adaptation of a publicly published Akihiko Murata recipe. Not affiliated with, sponsored by, or endorsed by Akihiko Murata.

Ume Nanban-Zu from a starred kitchen.

Ratio

Dashi 100 mlRice Vinegar 30 mlSugar 15 mlSoy Sauce 15 ml

Ingredients

Dashi — 100 ml
Rice Vinegar — 30 ml
Sugar — 15 ml
Soy Sauce — 15 ml
Dried Chile — 1 g
Umeboshi — 10 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Akihiko Murata works in Contemporary Japanese / Tokyo at 季旬鈴なり / Suzunari; credentials include Michelin 1* (季旬鈴なり / Suzunari, Tokyo, 2012–2018).

Originally published as Ume Nanban-zu.

Adapted from a Akihiko Murata recipe (Akihiko Murata / NHK broadcast recaps (ume nanban)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Akihiko Murata / NHK broadcast recaps (ume nanban) (published as “Ume Nanban-zu”). Full citation lives in Provenance.