How To Make Sushi Vinegar | Recipe

[@memmener]

0:37 yes! metrics measurements

[@wingnutbert9685]

And proper weight measurements to boot too!!!!

[@velivee]

I subscribed instantly after he said "everything in grams" and I saw the scale.

[@markylon]

@@wingnutbert9685 hmm no necessarily he said 200g of Vinegar and then 200ml, while water is 1g per 1ml, it's not always the same for other denser liquids. So why you can accurately say 200g of water is 200ml you have to be careful. That's why liquids should always be measured by volume eg ML and Dried Good By Weight eg Grammes.

[@wingnutbert9685]

@@markylon Well, we're in luck as vinegar is about the same as water ml's to g's.

[@gerganashkodrova4251]

I've been making this vinegar following your recipe for four years now, never turns bad. Thank you again, the best sushi in town is the one I make😀 thanks to you

[@gerganashkodrova4251]

PS, that's what my daughter says: I only make sushi for her and for my husband. While they may be partial, I am inclined to believe them😄

[@betatree]

Us in quarantine : I don't wanna do anything with my life Taku in quarantine : Alright guys lemme make 10 times more videos than usual

[@KJensenStudio]

Tried it, and loved it! The kombu and brown sugar really work well, much better than the usual white sugar/rice vinegar/salt only combination. Now I'll try it with red wine vinegar too. You're full of good ideas, and now I'm full of tasty rice! :-) Thank you.

[@TheChzoronzon]

I have tried mixing several vinegars with the rice vinegar, in a 1/4 or 1/3 proportion. In my experience, apple/cider/white or red wine are meh, but with 1/4 of balsamic/modena vinegar mixed, you end with a nice and interesting spin on the flavour

[@KJensenStudio]

@@TheChzoronzon That's a great idea, I'll try it! Thanks!

[@anthonyrstrawbridge]

This is my favorite salad dressing. I like to meld it in with oil and cracked black pepper and let it wilt for an hour. Good stuff.

[@sosickhcdrums]

omg yes especially with toasted sesame seeds 🤤

[@OkNoBigDeal]

I know the 10 minute videos are the money makers, but these quick videos are awesome.

[@bro7269]

For all you complaining about too much salt or too much sugar….. it’s 3 freaking ingredients, go make your own recipe. This is his way of doing it. If you don’t like it, try something else!

[@GodZji]

I use the same amount of ingredients you said but the salt it not melting. Am I missing something?

[@opssreckless3210]

I've been blessed by this amazing man🎉

[@anthonymook5852]

Knife is life hope you have a great rest of your day

[@Matteffinawesome]

Watched back on your videos this past weekend and made sushi for the first time. Thanks for the inspiration

[@jameevillalobos8591]

I bought a rice cooker and it came 3 days ago! My sister in law and I wanna attempt to make sushi rolls 😋

[@sk8r4life017]

Loving these videos and how to’s for cooking, giving me lots of ideas and motivation to cook sushi and more at home.

[@davidoyama9753]

I have made sushi vinegar before but this is the first time using brown sugar ! Will have to try it ! Thanks !

[@kylebrumett9877]

Taku is my freaking hero! Can’t wait to buy one of your knife rolls! I’m a cook/ chef that had worked all over the United States and the caribbean. The one type of culinary arts I’ve always respected but never had the chance to try on a professional level is sushi. Taku makes amazing, detailed, and very informative videos that not only teaches me a lot about the art of sushi, but also makes my mouth water. Thanks for your amazing channel and I look forward to more awesome videos! Also if you ever make up to the Seattle area please let me know!

[@siddarthbhagirath5883]

Keep it up Taku I can tell you really care for your hobby and art altogether. You're the best!!!

[@gymz4065]

1st! Nice recipe! Can’t wait for tomorrow’s video!

[@jiehua5340]

"that's a lot of sugar...but that's the recipe" baking pastries in a nutshell

[@roamingjosh]

Hahaha so true

[@gp6763]

Only american pastries ;)

[@followufollowme]

Sushi in America is Pastry....

[@FujikiFr]

"Damn it's too much sugar, that's irrelevent, I'll put a half and that'll be far enough !" *spend 7 hours making sushi and maki* "Why are these guys lacking sweetness ?? Oh... WAIT !"

[@Theguywithephonyname]

True recently tried baking, shooked how much sugar goes into the recipes. And its not even that sweet!

[@TheChzoronzon]

I like your ratio of vinegar/sugar/salt... many recipes use too much sugar for my taste

[@kingdomchaser1]

Just tried this today. Prefer this than other recipes.

[@jeremymaccarthy1180]

Damn, Taku Tuesday, Taku Thursday, Taklyn the world Friday and now Taku Saturday! AWESOME!

[@yamipablo]

Another suscriber, this time from Argentina, congrats taku

[@sushitraveler]

Great Video Chef! This is such a great recipe 🙂

[@samurailottery4052]

Hi I was wondering what are sushi shops favorite mayonnaise to use , i know kewpie is a favorite but I’ve noticed most shops use different mayo I just don’t know what brand they use

[@NotBCT]

Depends on the tastes of the sushi chef in the end. A lot of them use Kewpie or another similar Japanese brand (dunno the exact name of that one, looks like Kewpie packaging except the print is in orange instead of red), but a sushi chef I know who worked/works for places like Nobu and Katsuya once observed that he personally doesn't like the taste of Kewpie (he says it's too vinegar-y), and would rather use either Best Foods (Hellman's if you're on the East Coast) since it's more neutral and doesn't affect the taste of whatever it's being mixed with (stuff like masago or whatever else to make various sushi/sashimi condiments. Not tradition Edo-style, to be sure, but that's not what Nobu is known for). Dunno if it would make much of a difference when you're doing the surimi mix for "California Roll" (flaked surimi, masago, and mayo in certain proportions) or even flaked blue crab for "Real Crab" rolls (roughly the same), or spicy mayo to top your baked crab/krab handrolls or stuff like Dynamite or Volcano or whatever else the casual sushi-diner seems familiar with. I barely noticed the difference on some of his fancier "New-style" sashimi dishes (he once did a comparison just for fun one time-- it was like a small dot of condiment on a couple of slightly seared fish with other toppings like fried shaved baby artichoke hearts and some other stuff I barely remember. It was bloody delicious either way).

[@airwilliam24]

The best mayonnaise is homemade, fresh mayonnaise.

[@samurailottery4052]

NotBCT thanks man for the advice I really appreciate it !

[@shvak2063]

30 secs in video and already hit like coz i know for a fact this will be useful

[@bingus454]

Good to get an in depth tutorial like this.

[@michaelstuart3747]

Thank you so much Taku! I thought I must have made a mistake with the amount of Sushi Rice Vinegar and added too much, but nope. Best Sushi Rice EVER!!!

[@Dutchownage69]

thanks for the explanation, I'll make it right away!😁🤤

[@xonedgg6221]

The way u Teaching so cear U R the chef...l love it thank you so much..

[@japalo]

Can the kombu stay in the vinegar for the whole time? It won't over saturate or dissolve because of the acid?

[@OutdoorChefLife]

It can stay in there

[@Joe_Murphy-REV_Realty]

I bought a 7" Bunka Chef Knife from Forge To Table!! Thanks for telling us about them! Can't wait to get it.

[@DutchJoan]

It is totally worth to make the vinegar this way. Even bought the konbu especially. Thank you so much for sharing.

[@LoneStarStinger]

Do you store in refrigerator or shelf?

[@DutchJoan]

@@LoneStarStinger The konbu I've used I put in the refrigerator to use it again. The dry konbu I store on the shelf. I made enough vinegar for one meal, there was no leftover.

[@JayJayFromAZ]

I make mine with white sugar. But I’m gonna try with brown next time. Thanks Chef!!

[@Jacobsmittyy]

When this is all over you should do a trip up to oregon! Beautiful scenery with PLENTY to eat

[@OutdoorChefLife]

I was supposed to go last month

[@ko6712]

You need to get another bike and come ride!

[@ko6712]

Outdoor Chef Life you need to get another bike and come ride!

[@MajesticPickle_]

Sometime when you have some fish to cook/make into sushi that potentially can take a while, you should try a live stream possibly with a Q&A. I can only speak for myself, but I'm sure other fans would love that and it opens up the potential for donations while you're stuck at home.

[@snipergene]

Thanks Chef! One question. Why do you use brown sugar instead of white sugar?

[@vickyyu9079]

I never buy Kombu before but I will follow this recipe to try .

[@betzaidavazquez5579]

i'm definitely going to try this , as always anything great content :)

[@elkhornoutdoorsports3120]

I am having problems getting the kosher salt to completely dissolve. i heated it, I even brought it to a boil, let it rest, shook it, used a wisk, and still there is a lot of salt at the bottom of the pan. What am I doing wrong? I bought a scale and followed you measurements to the "T", but am still having the same problem. HELP!!

[@ColdPortu]

your videos are amazing bro! thank you and keep that way!

[@reelfishing002]

You should try pickling green mango slice long ways in cane vinegar , it give it this sweet, crunchy, hint of sour 😋😋👍

[@sosickhcdrums]

oh man if my elevation had the pleasure of growing mango/cane!!! 🙏🏽

[@Bhub746]

Knife is life!

[@andrewjim00]

Thank you Taku this was great and much needed!

[@WadeBaune]

Maybe you’ve already covered this in a previous video, not sure. What’s up with shichimi, naname and ichimi togarashi seasoning. I just discovered it a week ago and it’s amazing! For the past few years I’ve eating at two different Japanese restaurants and they used a spicy mayo that is over the top. None of them would share their recipe. I think it’s with this spice blend. Could you. Maybe do a recipe using togarashi in spicy mayo? Or other things to use it on(popcorn sounded good) I’d love to see your take on it. Thank you for sharing all that you do. Good afternoon!

[@NotBCT]

Well, I've pestered a few sushi chefs I know regarding many things, and they're almost all equally tight-lipped. One of them was generous enough to give me a few hints-- regarding spicy mayo (usually a blend of mayo and Sriracha or some similar type of chili sauce in SEEKRIT PROPORTIONS), he mentioned that rayu (Japanese chili oil) is involved. Also, sometimes masago depending on what the spicy mayo is being used for (it's not as all-purpose as I though it was-- there are a few different "spicy mayos" used for different things). Didn't mention togarishi, but then again, what he did hint at was just the tip of the iceberg, I suspect.

[@OmgWtfTsuji]

Ichimi is 1 spice blend and shichimi is 7 spice blend

[@WadeBaune]

NotBCT Thank you. I’m close to the spicy mayos I’ve had at two places but I haven’t used any Chili oil yet. The togarashi seasoning is definitely in there. There’s a small handful of recipes online if you dig far enough. Also two videos on you tube making something similar. I’ll pick up some chili oil and give that a try. Try looking up creamy togarashi sauce.

[@WadeBaune]

Last night I made popcorn with shichimi togarashi on it. It was almost as good as furikake. Popcorn. Next time I’ll add both.

[@Ramen7810]

If you have a recipe you recommend for spicy mayo send it my way!!! I love spicy mayo and can never get it quite right

[@ricardogao8147]

Damn thanks Chef, was just about to ask for the recipe

[@karenlilypoeandjacksonpoec4044]

So what about rice? If we cook 8 cups how much do we have to add vinegar?

[@alamhijaualvin3672]

I have seaweed and no kombu? How or any suggestions for replacement, thank you chef

[@comontoshi]

Thanks Taku, looking forward to the rice. Beautiful day in the Sierra yama tani. Have a good day.

[@TheRestaurantAcademy]

This was very insightful. Thanks for the video.

[@carolfairbanks8703]

this is very salty.....is that correct?

[@bonzaikiwi5362]

thanks a lot for your video which looks so professional and I will definitely try to do the sane. But please one question : everywhere in the market or restaurant, I see that the sushi rice is rather white. Is it not real japonaise Sushi ? Why we need to use brown sugar here and not white ? Thanks in advance for your answer.

[@snow97man]

Whats the ratio to cooked rice? How much sushi vin do I add to two cups of rice (uncooked)?

[@joannatatum9901]

Thank you for this! I love making my own sushi but still haven’t gotten the taste on the rice I want. Can’t wait for next video!

[@blackmail7887]

And what do you think about this one?

[@arthurwienerroither6919]

do you leave the Kombu inside the whole time?

[@LM-755]

What else can I use if I don't have rice vinegar? Thank you 😊

[@PursuingHeaven]

It's interesting. I have never seen anyone make it with brown sugar. I will have to try it

[@tonymanson3544]

Knife is life

[@vanderley3]

Taku please show off your knives and what each are used for and where we can buy them

[@IamSunkist.]

I saw on the sushi rice episode you were going to be doing a ponzu episode. Where is this? Your tutorials are so easy to follow, and on point. Please post so I can up my homemade tempura game

[@shensley2007]

What's the purpose of the kombu? If it's not necessary for the recipe? Just curious because if it makes a noticeable difference I'll have to order some.

[@metasamsara]

it adds umami flavor which is indescribable. you could also use a touch of mirin, or i suspect (and im about to try) a pinch of MSG.

[@JKMCraveTV]

*Stopped bye to show support!!!!* Nice job!!!* 😀👍

[@MrDwightsimon]

Time to break the quarantine! We need an epic fishing video!

[@MrXsnuff]

thank you for using globally used units instead of the mindfucks the muricans normally use. ill probably never do this but i just love your vids no matter what.

[@papayaman123]

knife is life

[@sunysyup1590]

That amount of salt is new to me, I use less than a teaspoon for that amount of vinegar. I guess my taste is different from others.

[@FujikiFr]

Do you salt your rice after ? I think the amount of salt here was calculated to be sufficient for the whole sushi making process !

[@sunysyup1590]

@@FujikiFr No, I just like my sushi on the sweet side .When I add more salt, it neutralizes the taste that I want.

[@metasamsara]

@@sunysyup1590 try sweet soy sauce dip. it's supposed to be for meats, but i love it with sushi. the salt is kinda part of the real flavor it shouldn't be removed or it doesn't get the same tang.

[@Weird_guy79]

you used a quarter of the vinege and half the amount of the other ingredients?

[@samcoca4795]

Knife is life baby

[@HottLinkss]

Hi Taku, thoroughly enjoying all of your videos. Had a question regarding the brown sugar. Could you go into a little more detail as to why you are using dark brown sugar vs using white sugar like you see in the majority of sushi vinegar recipes? I've heard that brown sugar can somewhat overwhelm the subtle flavors of certain types of fish? Thanks in advance! Keep on rocking the amazing content. Arigato!

[@chuevang4091]

Id like to know as well

[@melaniel2355]

@@chuevang4091 me too

[@509rep]

If you are trying to taste the subtle flavor of fish then nigiri or sashimi should be you dish of choice. Sushi in my opinion is all about the rice. Anything you put in sushi should compliment the umami sweet and sourness of a good sushi rice. I like the brown sugar because it brings more to the party than just plain white sugar. Just my two cents. I also would like to hear from Taku on this.

[@gesztidaniel]

That amount of salt seems crazy much for me. For 400 grams of uncooked rice which is 2 servings it is 25 grams of salt. Meaning that even without the sushi ginger I would eat 12,5 grams of salt for one meal which is more than enough salt for a week and way too much for a meal. I assume it is tasty but I have health related concerns. What if I just put 10 times less salt in the sushi vinegar. How would it be tastewise?

[@joannepuno5413]

hello chef, is it necessarily to put kombu? any alternative incase ?what if I can't find any here(Turkey). thanks waiting for your reply 😊

[@koko-rl9zm]

I haven’t made sushi rolls in a long time , not that I was any good at it. But since quarantine I decided to try it again. In the process of rolling the sushi I thought damn I should’ve rewatched Taku’s videos!!!! 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️

[@MeandYouHello]

Thanks for sharing this video

[@hwfstcnutypthsonurkb]

Hi chef. May I ask for the ratio of rice vin:sugar:salt? Correct me if I'm wrong but is the sugar 37.5% and the salt 18.75% the weight of the rice vinegar?

[@eduardomartinezjusto5426]

hi, i have a few questions. why are you using brown sugar instead of white sugar? and is that something traditional or your personal preference?

[@EpicRivers1]

How much of this vinegar should you use per cup of rice?

[@jimdiaz445]

why did you used brown sugar instead of the regular white sugar? Is there any advantage in doing so?

[@NamgyalYAKZSTUDIO]

Thank u chef ❤ from Paris .

[@Pkron]

Yay! I’ve needed this

[@MedEvil1c]

Question: why brown sugar and not white granulated?

[@albertobadilla2703]

What is the name of that stick that you use with the whater and vinegar? Thank you

[@ryyanedit7834]

Can you please make a Maki Tutorial? Please!🤗

[@kimsubaki6389]

Great video man! Can I use this recipe for onigiri rice? Or i don't have to put any on the onigiri rice?

[@flyingcheff]

Why brown sugar? Molasses is not an authentic additive (not that that matters) but I just wonder why you choose it. It's heavier, I use raw.

[@spupity]

Yes

[@edwilderness]

Someone gave me a huge bottle of seasoned rice vinegar. Is it usable? Thanks!

[@rykubot]

yesssss!!! i need this! thanks bro!

[@sebastianpersson2859]

Would you remove the konbu if you plan on storing it for a while? Or it wont mold?

[@martariverabargues1214]

Can you use mirin su instead of sugar? I got one with corn syrup that is very sweet

[@MizunoShinto]

cannot wait till tomorrow

[@caiodickinson]

Hi chef, how are you going? Can i use mirim in this vinegar recipe? If yes, how can i use it? i mean, how much ml ? Thanks heaps

[@msmitty709]

Light brown sugar? Or Dark brown sugar?

[@hadeer6850]

Sorry but what if I don’t have kombu,is it ok to make the vinegar without it for the sushi’s rice?

[@Tree2Tool]

What kind of vinegar is red vinegar? Still waiting for my oke. Anything crossing the border never know when I'll get it...

[@SakuraMorandi]

Your mixture seems to be more on the sweet side, how many ml of the mixture should I take for 100g raw rice?

[@feastorafamine]

Is seasoned vinegar essentially the same?

[@momuas1]

I'm a little confused. In the main recipe the relationship between sugar and vinegar is 300:800 which is 0.375 but later on you use relationship of 75:200 which is 0.4. Which one is the right one?

[@AngeloBenitto]

The main recipe is 800 gr vinegar and 300 gr sugar . The recipe that he is making is a quarter of that . So 800/4 = 200 and 300/4 is 75

[@hamiltonhsiao]

Yeah but his video shows 800 milliliters of vinegar while he measuring out 200 grams of vinegar, but verbally says 200 milliliters. not sure if it’s a 1 to 1 weight to volume ratio with vinegar but I’m just going to do it by weight. :)

[@shieroc]

Bonus episode... 😍

[@yuukihatake2905]

White sugar is sweeter than brown sugar right? So if I use white sugar, do I need to reduce the weight?

[@paulpaul1429]

Can you use other types of vinegar or is it only rice vinegar

[@Johnson-c2n]

What happens if u cant find kombu..?? Is it nessesry or?please answer my two questions