Oroshi Amazu

Name: Oroshi Amazu
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: Asian
Ingredients: 酢 大さじ6 (90 ml) Rice Vinegar; 砂糖 大さじ2 (30 ml) Sugar; 塩 小さじ1/2 (2.5 ml) Salt; 昆布（5cm四方）1枚 Kombu; 大根おろし 200g（汁ごと） Daikon

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

Oroshi Amazu from a starred kitchen.

Ratio

Rice Vinegar 90 mlSugar 30 mlSalt 3 ml

Ingredients

Rice Vinegar — 酢大さじ6 (90 ml)
Sugar — 砂糖大さじ2 (30 ml)
Salt — 塩小さじ1/2 (2.5 ml)
Kombu — 昆布（5cm四方）1枚
Daikon — 大根おろし 200g（汁ごと）

Method

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

Provenance

Naoya Ueno works in Japanese kaiseki at Gensai; credentials include Michelin 2* (Gensai, Kobe, 2011-2016).

Originally published as Oroshi Amazu (Grated Daikon Sweet Vinegar).

Adapted from a Naoya Ueno recipe (Naoya Ueno / NHK Kyou no Ryouri (sake to mitsuba no oroshi-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 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 Naoya Ueno / NHK Kyou no Ryouri (sake to mitsuba no oroshi-ae) (published as “Oroshi Amazu (Grated Daikon Sweet Vinegar)”). Full citation lives in Provenance.

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