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Description
Tamanoi, Sushi Vinegar with Dashi, 1.8LSeasoned sushi rice in one pour, by the litre. Sushi vinegar is rice vinegar already balanced with sugar and salt, ready to fold straight into hot rice, with dashi added for an extra layer of umami under the gentle tang. This is the 1. 8L bottle, the everyday size for a sushi counter or prep kitchen seasoning rice through service. Tamanoi has brewed vinegar in Japan since 1907. Need a smaller bottle? It also comes in 360ml. Why Operators Choose This
Seasoned sushi rice in one pour, by the litre.
Sushi vinegar is rice vinegar already balanced with sugar and salt, ready to fold straight into hot rice, with dashi added for an extra layer of umami under the gentle tang. This is the 1.8L bottle, the everyday size for a sushi counter or prep kitchen seasoning rice through service. Tamanoi has brewed vinegar in Japan since 1907.
Need a smaller bottle? It also comes in 360ml.
Why Operators Choose This
- Ready-seasoned: vinegar, sugar and salt already balanced, just fold it in.
- Added dashi: a savoury umami depth a plain sushi-su does not have.
- Kitchen size: 1.8L keeps a busy sushi line seasoning rice all service.
- Proven maker: Tamanoi has specialised in Japanese vinegar since 1907.
How to Use
- Sushi rice: fold through freshly cooked hot rice and fan to cool.
- Chirashi and donburi: season rice for rice-bowl dishes.
- Dressings: a ready sweet-sour-savoury base for salads and sunomono.
- Quick pickles: pour over thin-sliced vegetables for an instant pickle.
Sushi-su (すし酢) is the seasoned vinegar that turns plain rice into shari, the rice of sushi. Traditionally a cook mixes rice vinegar with sugar and salt to their own recipe; a ready sushi vinegar does that balancing for you. The dashi (出汁) here, the savoury Japanese stock drawn from kombu and bonito, adds a rounded umami beneath the sweet-sour tang, a style of seasoned vinegar prized for the extra depth it gives the rice. Tamanoi, founded in 1907, is one of Japan's established rice vinegar makers.
Learn more: Cooking Sushi Rice: A Masterclass in Rice
What does sushi vinegar with dashi taste like?
Sweet, mildly sour and savoury all at once. The rice vinegar gives a soft acidity, the sugar and salt balance it into the familiar sushi-rice seasoning, and the dashi adds a rounded, mouth-filling umami underneath. Compared with a plain sushi vinegar it tastes fuller and more savoury, less purely sweet-sour. Folded through warm rice it gives shari with a gentle tang and a satisfying depth, and used as a dressing it brings a ready-made balance you would otherwise build by hand.
| Type | Sushi-su すし酢 (seasoned vinegar with dashi) |
| Brand | Tamanoi (founded 1907) |
| Origin | Japan |
| Net Volume | 1.8L |
| Best Used As | Ready seasoning for sushi rice at volume |
How much sushi vinegar do I use per batch of rice?
As a guide, use around 100 to 120ml of sushi vinegar per 1kg of freshly cooked rice, then adjust to taste. Fold it through the hot rice with a cutting motion straight after cooking, fanning to cool so the grains stay glossy and separate rather than mushy. Because it is already seasoned, you do not add sugar or salt. Taste a grain and add a little more if you like a sharper or sweeter shari.
What is the difference between sushi vinegar and plain rice vinegar?
Plain rice vinegar is just the acid, with nothing added, so you season it yourself with sugar and salt. Sushi vinegar is rice vinegar already balanced with sugar and salt, ready to use, and this one also has dashi for extra umami. Plain vinegar gives you full control; sushi vinegar gives you speed and consistency. For high-volume service or a reliable result every time, the ready-seasoned version saves a step.
How should I store it after opening?
Keep it sealed in a cool, dark place. The vinegar's acidity makes it stable, so it keeps well, though refrigerating after opening helps preserve the dashi and the fresh flavour. Decant working amounts for the line and keep the main bottle closed. A harmless haze or sediment over time is natural and not a sign of spoilage.
Shipping Notes
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