Konbu Zu

Name: Konbu Zu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2¾ cups (650 ml)
Cuisine: Asian
Ingredients: 2 cups + 4 tsp Dashi (500 ml) Dashi; 6 Tbsp rice vinegar (90 ml) Rice Vinegar; 1/8 cup light soy sauce (30 ml) Light Soy; 5 tsp sugar (25 ml) Sugar; 1 tsp salt (5 ml) Salt; 20 g Kombu

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

DRESSING · WAKAME & CHILLED VEGETABLES

In the published recipe, this is the dressing for wakame and mountain yam salad.

Motokazu Nakamura's kombu vinegar for wakame salad.

On the jar

KONBU-ZU

Method: simmer
Yield: about 2¾ cups
Ingredients: 6
Jar batch: 0.4× recipe

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Ratio

DASHI 500 mlRICE VINEGAR 90 mlLIGHT SOY 30 ml

Ingredients

Dashi2 cups + 4 tsp Dashi (500 ml)
Rice Vinegar6 Tbsp rice vinegar (90 ml)
Light Soy1/8 cup light soy sauce (30 ml)
Sugar5 tsp sugar (25 ml)
Salt1 tsp salt (5 ml)
Kombu20 g

Method

Pour to the lines in order (bottom → top): DASHI, RICE VINEGAR, LIGHT SOY.
Season to finish: SUGAR (about 2 tsp), SALT (about ½ tsp), KOMBU (about 1 Tbsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

4 kitchens · 5 stars · 2 national awards

Konbu Zu★★★ KITCHENOn the jar: KONBU-ZU
Ponzu★ STARRED KITCHENOn the jar: PONZU
Soy Sauce Dressing★ STARRED KITCHENOn the jar: DASHI TSUYU
Buttermilk Kimchi-Burger SauceNATIONAL AWARD WINNEROn the jar: BUTTERMILK

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Provenance

Motokazu Nakamura works in Kyoto kaiseki (6th-generation ryotei) at Isshisoden Nakamura; credentials include Michelin 3* (Isshisoden Nakamura, Kyoto, 2011-).

Originally published as Konbu-zu (Kombu Vinegar).

Adapted from a Motokazu Nakamura recipe (Motokazu Nakamura / NHK Kyou no Ryouri (wakame to nagaimo no konbu-zu ae)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Motokazu Nakamura / NHK Kyou no Ryouri (wakame to nagaimo no konbu-zu ae) (published as “Konbu-zu (Kombu Vinegar)”). Full citation lives in Provenance.

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