juice pressed from a bitter orange; ponzu (Japanese sauce made primarily of soy sauce and citrus juice)
black vinegar, usu. produced from unpolished rice; charred kelp or shiitake mushrooms ground and mixed with vinegar, used to dress raw fish and vegetables
ponzu mixed with grated daikon
vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions
plum vinegar; (salted) plum juice
vinegar and soy sauce mixed in roughly equal proportions
ponzu (Japanese sauce made primarily of soy sauce and citrus juice)
seasoned vinegar used for preparing sushi rice
unadulterated vinegar; pure vinegar
red vinegar made from fermented sake lees; plum vinegar with perilla leaves added
mixture of vinegar and some other flavouring (e.g. soy sauce, sugar)
water pepper vinegar; vinegar infused and mixed with water pepper leaves, esp. served with salt-grilled sweetfish
bitter orange juice (used as a food acid)
white vinegar; plum vinegar made without perilla; dressing consisting of a dashi-diluted mixture of vinegar, ground sesame, tofu, sugar and salt
mixture of vinegar and some other flavouring (e.g. soy sauce, sugar)
vinegar mixed with ginger juice and soy sauce, etc.
vinegar used to wash or season seafood
vinegared water, used for dampening the hands when making sushi
grated daikon mixed with flavoured vinegar
vinegar simmered with a little bit of salt
citrus juice (used similarly to vinegar)
liquid seasoning made from leaf vegetables mixed with sake, mirin, sugar, etc.
plum vinegar with perilla leaves added
vinegar made from sake lees
hebesu (var. of citrus fruit from Miyazaki); hebezu