Sushizu - Sushi Vinegar

1. Pour vinegar, sugar, and salt into a saucepan.

2. Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled.

3. Cool to room temperature and add the kombu and sake. Pour into a mason or other jar with a cover. Keep out of sunlight in a cool dark place (refrigeration unnecessary). Keeps indefinitely.

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Nutrient	Quantity
Carbohydrates	82.6344 g
Energy	330.372 kCal
Water	0.0248 g
Calcium, Ca	9.936 mg
Sodium, Na	2.484 mg
Manganese, Mn	0.0381 mg
Sucrose	82.1293 g
Sugars, total	82.1293 g
Ash	0.1408 g
Copper, Cu	0.0075 mg
Iron, Fe	0.3064 mg
Carbohydrate, by difference	82.6344 g
Phosphorus, P	0.828 mg
Zinc, Zn	0.0248 mg
Magnesium, Mg	1.656 mg
Potassium, K	24.012 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	6 tablespoons	330.372	82.6344	0
Salt	2 tablespoons	0	0	0
Sake	2 tablespoons	0	0	0
rice vinegar	4 cups	0	0	0
kombu	1 piece	0	0	0