Akazu is a traditional Japanese red vinegar made from the lees of sake (sake kasu). It is most famously used in Edomae sushi, the traditional sushi style that originated in Tokyo during the Edo period.

What makes Akazu different?

Unlike regular rice vinegar, which is clear and mild, akazu has a darker reddish-brown colour and deeper flavour.

Key characteristics:

• • Made from aged sake lees rather than plain rice

• • Richer umami flavour

• • Slightly sweet, nutty and complex

• • Less sharp acidity

• • Gives sushi rice a light brown or beige colour

Because of its depth of flavour, it pairs especially well with stronger seafood like tuna, anago (sea eel), and fatty fish.

Historical significance

Akazu dates back to the Edo period (1603–1868).

At the time:

• • Rice vinegar was expensive.

• • Sushi vendors in Edo (modern Tokyo) needed a faster way to season rice.

Fermenting sake lees into vinegar produced a cheaper but flavourful alternative, which became the foundation of Edomae sushi rice.

Today, many high-end sushi chefs still use akazu to recreate that authentic Edo-style flavour.

Why chefs love it

High-end sushi restaurants use akazu because it:

• • Enhances umami in fish

• • Gives sushi rice a richer taste

• • Adds subtle sweetness and complexity

• • Creates the classic brownish sushi rice seen in traditional Edomae sushi

Some sushi masters blend akazu with white rice vinegar to balance flavour.

At Onori, we use akazu together with dashi to get a deep umami flavor, paired with Grade A Nori, it culminates in a delectable handroll complementing the many options that Onori has.