Yohei's Sushizu Kyoto

What is Yohei's Sushizu?
Yohei's Sushizu is a sushi vinegar developed by Yohei Tsuji during his career as a sushi chef in Kyoto. The recipe was passed to his daughter, who now produces it. The vinegar is balanced for sushi rice — used at the rice-mixing stage, it gives the rice an aromatic, mellow finish.

The mineral profile sets it apart from common rice vinegars: roughly 10× the calcium and magnesium, and 1.5× the potassium of standard vinegar (per the producer). The result is a vinegar that reads less sharp on the palate and works as a finishing seasoning beyond sushi — in dressings, marinades, and as a hidden note in cooked dishes.

Specifications

How to enjoy

For sushi rice: Mix into freshly cooked, hot rice while fanning — roughly 1 tablespoon per cup of rice as a starting point, adjusted to taste. The rice should glisten without pooling vinegar at the bottom of the bowl.

Beyond sushi: Works in salad dressings (especially with sesame oil or yuzu), as a marinade base for vegetables and fish, or stirred into dipping sauces. A small amount can be added to simmered dishes as a finishing note.

Pairing notes — Sushi rice (nigiri, chirashi, temaki), sunomono, marinated mackerel (shime-saba), grilled vegetables, light pickles. Gift use: works as a kitchen gift for cooks who care about rice.