Kimizu

Kimizu is a Japanese emulsified sauce made from egg yolks whisked with rice vinegar and dashi, cooked gently over a bain-marie until thickened. It works on the same principle as hollandaise but uses rice vinegar in place of white wine reduction, giving it a lighter, sharper acidity. The result is a pourable, creamy sauce with a clean tang that suits delicate seafood without overwhelming it. Temperature control is critical: too hot and the yolks scramble. A small amount of nori oil stirred through at the finish adds a smoky, oceanic undertone.