Happo Zu

Name: Happo Zu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2¼ cups (520 ml)
Cuisine: Asian
Ingredients: 1 cup + 1/4 cup water (300 ml) Water; 10 Tbsp rice vinegar (150 ml) Rice Vinegar; 2.5 Tbsp sugar (37.5 ml) Sugar; 5 tsp sake (25 ml) Sake; 5 tsp mirin (25 ml) Mirin; 1 Tbsp light soy sauce (15 ml) Light Soy; 10 g Kombu

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

DRESSING · EEL & SUNOMONO SALADS

In the published recipe, this is the dressing for eel and zucchini sunomono.

Takuji Takahashi's happo-zu all-purpose seasoned vinegar.

On the jar

HAPPO-ZU

Method: simmer
Yield: about 2¼ cups
Ingredients: 7
Jar batch: 0.5× recipe

Add to a jar

Ratio

WATER 300 mlRICE VINEGAR 150 mlSAKE 25 mlMIRIN 25 ml

Ingredients

Water1 cup + 1/4 cup water (300 ml)
Rice Vinegar10 Tbsp rice vinegar (150 ml)
Sugar2.5 Tbsp sugar (37.5 ml)
Sake5 tsp sake (25 ml)
Mirin5 tsp mirin (25 ml)
Light Soy1 Tbsp light soy sauce (15 ml)
Kombu10 g

Method

Pour to the lines in order (bottom → top): WATER, RICE VINEGAR, SAKE, MIRIN.
Season to finish: SUGAR (about 1 Tbsp), KOMBU (about 2½ tsp), LIGHT SOY (about 1½ tsp).
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.

Get Happo Zu + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

3 kitchens · 3 stars · 1 national award

Happo Zu★ STARRED KITCHENOn the jar: HAPPO-ZU
Sumiso★ STARRED KITCHENOn the jar: SUMISO
Ponzu★ STARRED KITCHENOn the jar: PONZU
Soy Sauce Dressing★ STARRED KITCHENOn the jar: DASHI TSUYU

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

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

Originally published as Happo-zu (All-Purpose Seasoned Vinegar).

Adapted from a Takuji Takahashi recipe (Takuji Takahashi / NHK Kyou no Ryouri (unagi to zucchini no su-no-mono)).

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 0.5× 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 Takuji Takahashi / NHK Kyou no Ryouri (unagi to zucchini no su-no-mono) (published as “Happo-zu (All-Purpose Seasoned Vinegar)”). Full citation lives in Provenance.

Add to a jar