Hiroko Shimbo

Nihaizu

Rice Vinegar and Soy Sauce Dressing

Preparation info

  • ½ cup

    dressing
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

Nihaizu is a combination of komezu and shoyu (soy sauce). No sugar is added to this dressing, which is used for tossing with raw or cooked fish, shellfish (oysters or crabmeat), and vegetables. Nihaizu is also good sprinkled over grilled fish or meat.

Ingredients

  • ¼ cup komezu (rice vinegar)
  • 2 tablespoons shoyu (soy sauce)

Method

In a small saucepan, combine both ingredients, and bring to a boil over medium heat. Turn off the heat, and let the mixture cool. Store the dressing in the refrigerator for up to a week.