Elevate your sushi and rice dishes with Sushisu, a perfectly balanced blend of traditional rice vinegar and hon mirin, crafted according to centuries-old methods in the Kumano Mountain region of Wakayama, Japan.
Unlike other sushi seasonings that rely on sugar, our Sushisu is naturally sweetened with mirin, which imparts gentle sweetness and subtle umami notes that enhance the flavour and texture of sushi rice.
This premium Japanese seasoning is designed as the ideal dressing for sushi rice, helping achieve the perfect balance of acidity, sweetness, and depth.
Its versatile flavour also works beautifully in vinaigrettes, marinades and as a seasoning for steamed vegetables, plain rice or grain-based dishes.
How to Use
- Season sushi rice: Mix into freshly cooked rice to create perfectly balanced sushi rice with authentic Japanese flavour.
- Vinaigrettes and dressings: Stir into salad dressings or marinades for a subtly sweet, umami-rich lift.
- Rice and vegetables: Sprinkle over steamed rice, grains, or vegetables to enhance natural flavours.
- Cooking ingredient: Use in stir-fries, simmered dishes, or seafood recipes for a balanced, aromatic seasoning.
Sushisu combines traditional craftsmanship and natural sweetness for an authentic Japanese culinary experience, giving every dish the delicate flavour balance that top chefs rely on.
Available in 300ml
Refrigerate once open and use within 3 months.
We are delighted that our Sushisu was recognised in 2025's Great Taste Awards, here are some of the judges' comments:
- Well-balanced and complementary. It is smooth and slightly sweet, with an acetic hit which is refreshing.
- Fabulous aroma to this vinegar- a fruitiness on the nose - that reminded us of raspberries.
- Very clean and fresh – a lovely, well-made product that would give character to many dishes.
About Marusho
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud & wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 to 500 day process.
