===Ingredients===
  * 2 cups (500ml) water
  * 1 cup plus 2 tablespoons (275ml) rice vinegar
  * 10 tablespoons (150g) sugar
  * 2 teaspoons salt 
    
===Technique===
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.

Tags: Japanese

Source: http://www.bento.com/trt-basics.html
Reprinted from the book:  The Food of Japan by Takayuki Kosaki and Walter Wagner