Su

Su is another favorite drink beside sake and shochu.

Today, employers in Tokyo were ‘falling in love’ with this rice vinegar called Su. Su make their health and stamina become fit, especially in summer or if they have so mush business. Even make drunk – in the other side – Su was good for health.

Japanese – in average – drink 15 ml per day, and their high pressure blood decrease, no more tired, and increasing the produce of saliva and make absorbed system better.

This phenomenon of Su give inspiration for café and bar in Tokyo. They bargain various food from vegetables and fruits combined with Su. One of them is Korazu, a bar in Shinbanshi station,. Tokyo. In Korazu, there are nine kinds variation of vinegar, like black vinegar, red soya vinegar, milk vinegar, and also blueberry vinegar.

In Japanese cuisine, it is also common to blend vinegar with other condiments to make flavored vinegars.

Ponzu soy sauce: Mixed with citrus juices such as sudachi, soy sauce, soup stock and other flavorings.
Sushizu: This vinegar, used to make sushi rice, is blended with sugar, salt, mirin and other condiments.
Sanbaizu: Vinegar, soy sauce and mirin, mixed in equal parts.
Tosazu: A blended vinegar made by mixing with soy sauce, mirin and soup stock from ingredients such as katsuo-bushi (dried bonito) and kombu (kelp), bringing the mix to a boil and leaving it to cool.

Su not only used as drink, but also used in cooking like making sushi, ramen, etc.