There also exists vinegar-based soup stock, such as nihaizu (vinegar and soy sauce mixed in roughly equal proportions) and sanbaizu (vinegar, soy sauce and mirin [sweet cooking rice wine] mixed in roughly equal proportions), and occasionally, a small amount of soup stock is added to aegoromo (traditional Japanese dressing), which is used for aemono (chopped fish, shellfish, or vegetables, prepared with some dressing).
また酢などを割って二杯酢・三杯酢を作り、あるいは和え物の和え衣に少量を加えることもある。