{"product_id":"saika-yuzu-sushi-vinegar-seasoned-rice-vinegar-with-yuzu-citrus-300ml-bbd-27-07-26","title":"Saika, Yuzu Sushi Vinegar, Seasoned Rice Vinegar with Yuzu Citrus, 300ml BBD (27\/07\/26)","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eSushi Rice Vinegar with Real Wakayama Yuzu\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eReal yuzu peel:\u003c\/strong\u003e Visible pieces of yuzu citrus suspended in the vinegar. This is genuine fruit, not flavouring.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eWakayama provenance:\u003c\/strong\u003e Produced by Saika (雑賀) in Wakayama Prefecture, one of Japan's premier yuzu and vinegar regions.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003ePre-seasoned, ready to use:\u003c\/strong\u003e Sugar and salt already balanced. Fold straight into warm rice for finished shari without measuring or adjusting.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003ePoint of difference:\u003c\/strong\u003e Yuzu sushi vinegar is virtually unavailable in the UK. This gives your shari a fragrant citrus lift that standard sushi-zu cannot deliver.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSushi rice (shari):\u003c\/strong\u003e Fold into freshly cooked rice while still warm. The yuzu aroma blooms as it hits the heat. Use roughly 80–100ml per 500g uncooked rice.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eChirashi and poke bowls:\u003c\/strong\u003e The yuzu fragrance adds an extra dimension to scattered sushi and rice bowl formats.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003ePickling liquid:\u003c\/strong\u003e Use as a quick pickle base for vegetables — the yuzu adds floral brightness to sunomono and tsukemono.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDressing base:\u003c\/strong\u003e Blend with oil and soy for a yuzu-forward vinaigrette that works across Japanese and European salads.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sushi vinegar (寿司酢 — sushi-zu) is the pre-seasoned blend of rice vinegar, sugar, and salt that transforms plain cooked rice into shari — the lightly tangy, glossy rice that forms the foundation of every piece of sushi. \u003cstrong\u003eSaika's Yuzu Sushi Meshi-zu\u003c\/strong\u003e (柚子寿司召し酢) takes this foundation and adds real yuzu citrus from Wakayama Prefecture, one of Japan's most celebrated yuzu-growing regions. The result is shari with a fragrant, floral citrus note that standard sushi vinegar simply doesn't have. You can see the pieces of yuzu peel in the bottle — this is whole fruit, not extract or flavouring. Saika (雑賀) is a Wakayama vinegar producer with a reputation for quality rice vinegar, and this product is a genuine rarity outside Japan.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does yuzu sushi vinegar taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The base is a clean, balanced sushi vinegar — mild acidity, gentle sweetness, not overly sharp. On top of that, the yuzu adds a bright, floral citrus aroma that's distinctly different from lemon or lime. It's more perfumed than sharp, with a slight bitterness from the peel that adds complexity. Unlike standard sushi-zu which stays in the background, this version makes the rice itself aromatic. The yuzu is noticeable but not overpowering — it complements fish rather than competing with it. For chefs looking to elevate their shari without changing their technique, this is the simplest possible upgrade.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e柚子寿司召し酢 — Yuzu Sushi Meshi-zu (Yuzu Seasoned Sushi Vinegar)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eSaika (雑賀)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eKey Ingredients\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eRice vinegar, sugar, salt, yuzu citrus peel\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e300ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eSushi rice, chirashi, poke bowls, quick pickles, vinaigrettes\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between sushi vinegar and yuzu sushi vinegar?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Standard sushi vinegar (sushi-zu) is a blend of rice vinegar, sugar, and salt — it seasons the rice but doesn't add aroma. Yuzu sushi vinegar adds real yuzu citrus to the base, giving the finished shari a fragrant, floral lift. The difference is most noticeable in simple preparations like nigiri and chirashi where the rice is front and centre. Saika's version uses whole yuzu peel from Wakayama, not extract, so the citrus character is natural and complex.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eCan I use yuzu sushi vinegar for anything other than sushi rice?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Yes. It works as a quick pickle liquid for cucumber, radish, and daikon — just pour over sliced vegetables and refrigerate for an hour. It also makes an excellent base for vinaigrettes: combine with neutral oil and a splash of soy for a yuzu-forward dressing. Some chefs use it as a finishing splash on ceviche or crudo for a Japanese-citrus twist.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store yuzu sushi vinegar after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Refrigerate after opening. The real yuzu peel in the bottle means it benefits from cold storage to maintain the citrus aroma. Use within 4–6 weeks of opening for the best fragrance. Before opening, store in a cool, dark place. Shake gently before use to redistribute the yuzu pieces.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SAIKA","offers":[{"title":"Single","offer_id":58340740530557,"sku":"H0010-SD","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/H0010_916f7f89-7fc1-4290-a9a2-f0c3bbcd8dcf.jpg?v=1769697942","url":"https:\/\/www.sushisushi.co.uk\/products\/saika-yuzu-sushi-vinegar-seasoned-rice-vinegar-with-yuzu-citrus-300ml-bbd-27-07-26","provider":"SushiSushi","version":"1.0","type":"link"}