Amazu

Name: Amazu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 水 大さじ9 (135 ml) Water; 酢 大さじ4+1/2 (67.5 ml) Rice Vinegar; 砂糖 大さじ3 (45 ml) Sugar; 塩 小さじ1/2 (2.5 ml) Salt

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

Amazu from a starred kitchen.

Ratio

Water 135 mlRice Vinegar 68 mlSugar 45 mlSalt 3 ml

Ingredients

Water — 水大さじ9 (135 ml)
Rice Vinegar — 酢大さじ4+1/2 (67.5 ml)
Sugar — 砂糖大さじ3 (45 ml)
Salt — 塩小さじ1/2 (2.5 ml)

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 Amazu (Sweet Vinegar).

Adapted from a Akihiko Murata recipe (Akihiko Murata / NHK Kyou no Ryouri (mentai subasu)).

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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Akihiko Murata / NHK Kyou no Ryouri (mentai subasu) (published as “Amazu (Sweet Vinegar)”). Full citation lives in Provenance.