Tosa-Zu

Name: Tosa-Zu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: Asian
Ingredients: 1 cup + 2 tsp Dashi (250 ml) Dashi; 20 tsp rice vinegar (100 ml) Rice Vinegar; 10 tsp mirin (50 ml) Mirin; 10 tsp light soy sauce (50 ml) Light Soy; 2.5 g Katsuobushi

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

DRESSING · COLD PICKLES & VEGETABLE SALADS

A dressing for cold pickles & vegetable salads.

Nakajima's tosa-zu, a dashi-vinegar base.

On the jar

TOSA-ZU

Method: stove
Yield: about 2 cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Dashi 250 mlRice Vinegar 100 mlMirin 50 mlLight Soy 50 ml

Ingredients

Dashi1 cup + 2 tsp Dashi (250 ml)
Rice Vinegar20 tsp rice vinegar (100 ml)
Mirin10 tsp mirin (50 ml)
Light Soy10 tsp light soy sauce (50 ml)
Katsuobushi2.5 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.

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Companion jar

Tosa-Zu wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

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

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Provenance

Sadaharu Nakajima works in Japanese kappo at Shinjuku Kappo Nakajima; credentials include Michelin 1* (Shinjuku Kappo Nakajima, Tokyo).

Adapted from a Sadaharu Nakajima recipe (Sadaharu Nakajima / NHK Kyō no Ryōri (土佐酢)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Sadaharu Nakajima / NHK Kyō no Ryōri (土佐酢) (published as “Tosa-Zu”). Full citation lives in Provenance.

Companion jar