A versatile, mild and umami-rich vinegar perfect for elevating sushi rice, creating light and flavourful salad dressings or using in marinades and pickles. The balance of acidity and subtle sweetness, coupled with its traditional production methods, makes it a standout product in both traditional Japanese dishes and modern fusion cuisine.
Mikura Vinegary is a traditional Japanese producer known for crafting vinegars with an emphasis on natural ingredients, traditional fermentation techniques and authentic flavours.
Sushi Vinegar
This white vinegar has a milder acidity compared to Western white vinegar, making it well-suited for delicate dishes like sushi and salads. Its acidity is subtle, allowing it to enhance flavours without overwhelming the dish.
Traditional Production Methods
Mikura Vinegary is known for adhering to natural fermentation processes, which can take months to produce high-quality vinegar. The slower fermentation process in wooden barrels allows the vinegar to develop a more nuanced and rounded flavor compared to industrially produced vinegars.
Sushi Seasoning
Whilst Japanese rice vinegar is often used for seasoning sushi rice, it is milder and can be over sweetened. Using white sushi vinegar will balance the rice's natural sweetness and provide a slightly tangy flavour. You can then create your own perfect balance of sweetness using sugar or mirin with the addition of other ingredients for a lovely hit of umami.
Sushi Rice
Sushi rice is seasoned after cooking to give it a slightly tangy, sweet and savoury flavour. This is an essential element because the vinegar not only flavours the rice but also helps balance the richness of raw fish, especially when used in nigiri or sashimi.
How to Use
This vinegar is perfect for seasoning sushi rice due to its balance of acidity and umami. It binds the cooked rice grains without making them too sharp or sour, creating the perfect base for sushi toppings.
It is also ideal for light and refreshing salad dressings. When combined with soy sauce, miso or sesame oil, it creates delicious Japanese-style vinaigrettes that pair well with fresh leafy greens, seaweed salads or cucumber dishes.
The mild acidity makes it a great addition to marinades for fish, vegetables or tofu, as it helps to tenderise the ingredients while adding flavour.
You can use this vinegar to make quick pickles (tsukemono) for vegetables like cucumber, radish or daikon, adding a mild sourness and enhancing the vegetables' natural flavours.
A splash of this vinegar in a dipping sauce for soba or somen noodles can add brightness and refresh the palate.
Store in a cool, dry place away from direct sunlight. Sediment may appear but this does not affect the quality of the vinegar
Japanese Cucumber and Wakame Salad (Sunomono)
A refreshing, umami-rich dish. Enjoy the crispness of the cucumbers, the slight chewiness of the wakame, and the perfect balance of sweet, salty, and tangy flavours from the dressing.
An ideal side dish for sushi, grilled fish, teriyaki chicken, or even as a refreshing addition to a bento box. It pairs wonderfully with steamed rice and other light Japanese dishes.
Ingredients:
- 1 large Japanese cucumber (or English cucumber)
- 1 tbsp dried wakame seaweed
- 1/2 tsp salt (for salting the cucumbers)
For the Dressing:
- 3 tbsp white sushi vinegar
- 1 tbsp soy sauce
- 1 tsp sugar (adjust to taste)
- 1/2 tsp sesame oil (optional, for extra flavour)
- 1 tsp mirin (optional, for a touch of sweetness)
For Garnish:
- 1 tbsp toasted sesame seeds
- Sliced spring onions (optional)
- 1 small sheet of roasted nori (cut into thin strips, optional)
- Thinly sliced lemon or yuzu zest (optional for extra fragrance)
Method:
1. Prepare the Cucumber:
- Thinly slice the cucumber into rounds or half-moons (if using a larger cucumber).
- Place the cucumber slices in a bowl, sprinkle with 1/2 tsp of salt, and toss to coat. Let it sit for about 10 minutes. This process helps draw out excess moisture and makes the cucumber crispier.
- After 10 minutes, rinse the cucumbers under cold water to remove the salt, then pat them dry with a clean towel.
2. Rehydrate the Wakame:
- While the cucumbers are resting, place 1 tbsp of dried wakame seaweed in a small bowl and cover it with warm water. Let it soak for 5-10 minutes, or until the wakame has expanded and softened.
- Drain the wakame and gently squeeze out any excess water. Set aside.
3. Prepare the Dressing:
- In a small bowl, combine the white sushi vinegar, soy sauce, sugar, and sesame oil (if using). Stir well until the sugar is completely dissolved.
- Taste the dressing and adjust the sweetness or saltiness as desired. If you want a slightly sweeter flavour, add the mirin.
4. Assemble the Salad:
- In a medium bowl, combine the cucumber slices and rehydrated wakame.
- Pour the prepared dressing over the vegetables and toss gently to coat everything evenly.
5. Garnish and Serve:
- Sprinkle the top with toasted sesame seeds, a few strips of roasted nori, sliced green onions, or lemon/yuzu zest for extra flavour.
- Serve immediately for a crisp texture, or refrigerate for about 15-20 minutes to let the flavours develop.
