Sushi-Su Awase-Zu

Use for sushi, namasu, or cold slaw. Prepare at least 5 days ahead.

• 4 cups vinegar (white American)
• 3½ cups water
• ¼ cup mirin
• 6 cups sugar
• ½ cup salt
• ¼ cup MSG
• 5 pieces of 5×8″ Konbu

Set aside for 5 to 7 days. Need not be refrigerated. May add more sugar or salt to taste.

Misoyaki No. 1:

• ½ cup strained miso
• 2 tbsp. white sugar
• 1 tsp. mirin
• ½ tsp. MSG
• Ginger juice

Misoyaki No. 2:

• ½ cup mixture
• 2 tbsp. Teri Sauce

Teri-Sauce:

• ¾ cup shoyu
• ¾ cup sugar
• ¾ cup water
• 1 tbsp. mirin
• 1 tsp. MSG

Boil.