simmer · dressing
★★★ KITCHENPrep 5 minCook 15 minAmberfield Amazu
Independent adaptation of a publicly published Yoshihiro Takahashi recipe. Not affiliated with, sponsored by, or endorsed by Yoshihiro Takahashi.
Amazu from a three-star kitchen.
Ratio
Ingredients
- Water — 水 カップ1/2 (100 ml)
- Rice Vinegar — 酢 大さじ2 (30 ml)
- Sugar — 砂糖 大さじ1 (15 ml)
- Salt — 塩 少々 (0.5 g)
Method
- Pour to the lines in order (bottom → top): Water, Rice Vinegar, Sugar.
- Add: Salt.
- 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 to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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Provenance
Yoshihiro Takahashi works in Japanese kaiseki (400-year-old ryotei) at Hyotei; credentials include Michelin 3* (Hyotei, Kyoto).
Originally published as Amazu (Namasu Sweet Vinegar).
More from this kitchenFAQ
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?
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 Yoshihiro Takahashi / NHK Kyou no Ryouri (kabu to hoshi-gaki namasu) (published as “Amazu (Namasu Sweet Vinegar)”). Full citation lives in Provenance.