Rice vinegar is a traditional Japanese condiment. You can buy it at most major stores. It is produced in three colors - white, red and black. Rice vinegar is made from special glutinous rice varieties.
Instructions
Step 1
Rice vinegar owes its appearance to sushi, because initially the process of their preparation looked like this - small pieces of fish were mixed with a significant amount of rice and sprinkled with salt. The lactic acid secreted by the rice and the enzymes produced by the fish preserved the food. The fermentation process took quite a long time, and it was then that the Japanese came up with the idea of producing rice vinegar.
Step 2
White vinegar has the lightest and least intense flavor, so it can be used as a base for appetizers and salads. To obtain this vinegar, a special, very soft rice variety is used. In Japanese cuisine, no sushi recipe is complete without this ingredient.
Step 3
Red vinegar is made from certain types of rice that are processed with a special red yeast. Red vinegar has a sweet and sour taste that pairs perfectly with seafood, noodles, sauces and gravies.
Step 4
Black rice vinegar has the richest taste, and it is also 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.
Step 5
All types of rice vinegars 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 preparing a dish, you need to take into account its taste and texture. To give a dish a characteristic aroma, two tablespoons of white rice, one and a half tablespoons of red, and no more than a tablespoon of black rice are enough.
Step 6
The Japanese appreciate rice vinegars for their health benefits. It is believed that this type of vinegar does not injure the mucous membranes of the stomach, so it can be eaten for peptic ulcers and gastritis. Rice vinegar is credited with 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, which prevent oxidation of the body, help fight slagging and thus prolong youth.
Step 7
So that this product does not harm the body, it is very important to pay attention to the country of origin and composition. The best rice vinegar is made from unrefined rice varieties 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 from such vinegar.
