Warisu is diluted vinegar, typically used for gently curing fish in the Sujime process. It is less acidic than undiluted vinegar, making it suitable for preserving delicate textures and flavors. Warisu refers to the vinegar used in Sujime.
The fish is first washed in water, then soaked in vinegar. When working with blue-backed fish, the smell of the fish’s fat is removed from the surface with vinegar that has been used once before (and thus has a low acidity). This is called Suarai. When preparing fish with Sujime, cooled Warisu is used, made either with a 10 to 3 ratio of vinegar to ice, or the same ratio of vinegar to cold water. Vinegar with a high acidity that hasn’t been cut with water only soaks the surface of the fish (denaturing it) and the vinegar does not penetrate to the inside. In addition, if the temperature of vinegar is high, such as during summer, the skin and body of the fish soften. That’s why the vinegar is diluted (acidity is between ph 3.3 and ph 3.7) and used as chilled Warisu.
How sushi chefs adjust vinegar for each type of fish
In traditional sushi preparation, vinegar is not just a preservative—it’s a seasoning tool carefully adjusted by skilled sushi chefs. The choice and dilution of vinegar used in warisu (diluted vinegar for curing) are not fixed; they vary depending on the type of fish, its condition, and even the individual preferences of the guest.
Different fish call for different vinegars. White-fleshed fish such as sea bream or flounder are delicate in flavor and low in fat. Using vinegar that’s too acidic can overpower their subtle sweetness. For these, chefs commonly use warisu made with rice vinegar, which offers gentle acidity and a clean finish that enhances the natural umami of the fish without masking it.
In contrast, blue-backed fish like mackerel or sardines are bolder in character, with strong aromas and rich oils. These require a more assertive approach. Chefs often reach for aged sake lees vinegar (akazu), which has deep complexity from long fermentation. However, because akazu can be quite sharp, it’s usually blended with rice vinegar to strike a balance—removing odor while drawing out flavor.
Fatty fish, such as toro, salmon, or yellowtail, pose a different challenge. Their richness can linger heavily on the palate, so vinegar is used to “cut” the fat and refresh the mouth. In such cases, a slightly stronger warisu—sometimes incorporating grain vinegar—provides the right amount of acidity to balance the richness and keep the dining experience light and pleasant.
But the decision doesn’t end with fish type alone. The condition of the fish also plays a vital role. Factors like the fishing method, season, and time since catch can all influence fat content and firmness. For instance, freshly caught mackerel in the morning may be mild, but by afternoon its oils begin to rise to the surface—prompting chefs to adjust the acidity accordingly. A winter yellowtail (kanburi), with its intense fattiness, might call for a bold akazu blend to bring out deeper umami.
Beyond the fish itself, experienced chefs also fine-tune vinegar based on the guest’s palate. An elderly customer might prefer a milder, smoother vinegar base, while a guest who enjoys bolder flavors or is pairing their meal with sake may appreciate a vinegar with more depth and presence. Some international guests, who may not be familiar with the distinct aroma of fermented vinegar, are served fish cured in blends that are gentler and more neutral in scent.
Ultimately, this level of customization reflects the spirit of sushi itself: it is not a standardized dish, but a conversation between chef and guest, expressed one piece at a time.
At the highest level of craftsmanship, chefs seek to create umami synergy—a phenomenon where the amino acids in vinegar (especially akazu) combine with the natural inosinate in fish to create a flavor experience greater than the sum of its parts. For example, a well-aged flounder paired with a carefully blended vinegar can produce profound depth, richness, and lingering satisfaction. In the language of food science, it’s a case of 1 + 1 = 3.
This thoughtful approach to vinegar usage is one of the quiet but essential reasons why great sushi tastes so perfectly balanced.
After the Sujime of the topping is finished, it is important to place it in the refrigerator and allow the meat to mature slowly. The unsaturated fats in oily fish are particularly prone to oxidation, which leads to unpleasant smells and off-flavors if the fish is not properly chilled and managed. For fish with strong fat, that fat oxidizes faster than the meat can mature, so it must be done very carefully.
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Revision date: July 9, 2025
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