A tangy twist on traditional dengaku miso sauce, incorporating vinegar to create a sauce with a balanced sweet, salty, and sour profile. This variation is especially popular for foods that benefit from a touch of acidity, such as butterbur, bracken, octopus and squid.
The addition of vinegar not only enhances the sauce's flavor but also adds a refreshing, bright element that complements the richness of miso and sweetness of sugar.
