Rice vinegar is a traditional Japanese seasoning. It can be bought at most major stores. It is produced in three colors - white, red and black. Rice vinegar is made from special sticky rice varieties.
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Instruction manual
1
Rice vinegar owes its appearance to sushi, since initially the process of their preparation looked as follows - small pieces of fish mixed with a significant amount of rice and sprinkled with salt. The lactic acid secreted by rice and the enzymes produced by fish canned the product. The fermentation process took a lot of time, it was then that the Japanese came up with the production of rice vinegar.
2
White vinegar has the lightest and least saturated taste, so it can be used as the basis for dressings for appetizers and salads. To obtain this vinegar, they use a special, very soft variety of rice. In Japanese cuisine, no sushi recipe is complete without this ingredient.
3
Red vinegar is made from certain varieties of rice, which is processed with special red yeast. Red vinegar has a sweet and sour taste that blends perfectly with seafood, noodles, sauces and gravy.
4
Black rice vinegar has the most intense flavor, and besides, it is very, very thick. It is used as a seasoning for meat during stewing and roasting. The Japanese prefer to use this vinegar with some types of sushi, noodles and seafood.
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All kinds of rice vinegar can be used as marinades. Any of the varieties will give the dish a pleasant delicate taste and unusual aroma. When calculating the amount of rice vinegar for cooking, you need to take into account its taste and texture. To give the dish a characteristic aroma, two tablespoons of white rice, one and a half tablespoons of red, and no more than a tablespoon of black are enough.
6
The Japanese appreciate rice vinegars for their beneficial properties. It is believed that this type of vinegar does not injure the mucous membranes of the stomach, so it can be eaten with peptic ulcers and gastritis. Rice vinegar is attributed the ability to rid the walls of blood vessels of bad cholesterol. In addition, it helps to improve digestion, which makes it an indispensable component of many diets. Japanese doctors believe that rice vinegar contains about twenty amino acids that prevent oxidation of the body, help fight slagging and thus prolong youth.
7
So that this product does not harm the body, it is very important to pay attention to the country of manufacture and composition. The best rice vinegar is made from brown rice without the use of chemical additives. All kinds of surrogates and fakes, on the contrary, consist mainly of chemical components, of course, there is little sense in such vinegar.