Mixed Vinegar Sauce

This makes a sweet tasting vinegar sauce that aids the digestion and cleanses the palate. It should be used with vegetables and salads; it’s not recommended for meat or fish. It’s particularly well suited to root vegetables such as ginger, lotus root and daikon radish.


  • 4 tsp vinegar
  • 1 tbsp sake
  • 2 tbsp sugar
  • 1 tsp salt


Mix all the ingredients well, dissolving both the sugar and the salt in the liquid ingredients.


This can be kept for up to a week if refrigerated and the flavour actually improves when left in the fridge for a couple of days.