Sumiso

Name: Sumiso
Prep time: 5 min
Total time: 5 min
Yield: 90 ml
Cuisine: Asian
Ingredients: 37.5 ml Miso; 15 ml Rice Vinegar; 15 ml Sugar; 5 ml Karashi; 0.5 g Salt; 煮汁（合わせ地）で好みの堅さにのばす Dashi

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

Sumiso from a starred kitchen.

Ratio

Miso 38 mlRice Vinegar 15 mlSugar 15 mlKarashi 5 ml

Ingredients

Miso — 37.5 ml
Rice Vinegar — 15 ml
Sugar — 15 ml
Karashi — 5 ml
Salt — 0.5 g
Dashi — 煮汁（合わせ地）で好みの堅さにのばす

Method

Pour to the lines in order (bottom → top): Miso, Rice Vinegar, Sugar, Karashi.
Add finishing notes: Salt, Dashi.
Cap the jar and shake until emulsified.

Provenance

Takuji Takahashi works in Kyoto kaiseki / sommelier at Kinobu; credentials include Michelin 1* (Kinobu, Kyoto).

Originally published as Sumiso (Vinegar-Miso Sauce).

Adapted from a Takuji Takahashi recipe (Takuji Takahashi / NHK Kyou no Ryouri (fu to kabu no sumiso-ae)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Takuji Takahashi / NHK Kyou no Ryouri (fu to kabu no sumiso-ae) (published as “Sumiso (Vinegar-Miso Sauce)”). Full citation lives in Provenance.

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