Rice vinegar is a vinegar made from fermented rice in China, Japan, Korea and Vietnam.
Video Rice vinegar
Mandarin
Chinese rice vinegar is stronger than Japanese vinegar, and its colors range from clear to a variety of shades of red, brown and black and are therefore known as rice wine vinegar. Chinese vinegar and especially Japanese are less acidic than distilled Western vinegar which, for that reason, is not a proper substitute for rice vinegar. Most types of Asian rice vinegar are also lighter and sweeter than the vinegar normally used in the Western world, with black vinegar as an exception. Chinese rice vinegar is made from huangjiu, a kind of rice wine.
Type
White rice vinegar is colorless for pale yellow liquid, higher in acetic acid than other Chinese vinegars, but still less acidic and lighter in flavor than Western vinegar.
Black vinegar is very popular in southern China. Chinkiang vinegar, which comes from Zhenjiang city (China: ????; pinyin: ZhÃÆ'¨nji? Ng xi? NgcÃÆ'¹) in the east coastal province of Jiangsu, is considered the best of black rice vinegar. Usually, black rice vinegar is made with black sticky rice (also called "sweet rice"), although millet or sorghum can be used instead. The color is dark, and has a deep and almost smoky taste. Besides Zhenjiang, it is also manufactured in Hong Kong. This is different from the popular black vinegar in northern China, made from sorghum, peas, barley, bran, and husks and most closely related to Shanxi province.
Red rice vinegar has a distinctive red color of red yeast rice (???), which is cultivated with Monascus purpureus prints . This vinegar has its own distinctive flavor due to the red mold.
In a Chinese cookbook, ½ tablespoons of white vinegar refined from the West is equivalent to 1 tablespoon of Chinkiang vinegar, and recipes requiring 4 teaspoons of brown rice vinegar can be replaced with only 3 teaspoons of white vinegar.
Maps Rice vinegar
Japanese
Japanese rice vinegar (???? komezu, "rice vinegar" or simply "suede", "vinegar") is very mild and soft (Western - for example, US or UK - vinegar guess - approximately 5% acetic acid) and ranges in color from colorless to pale yellow. It's made from rice or sake. This is more specifically called yonezu (????) and kasuzu (????), respectively. This vinegar is used to make sunomono (???, "vinegar plate"), tsukemono (??, "pickle"), nimono ( ??, "boiled dishes"), as well as in marinades to reduce the strong smell of fish and certain meats.
Seasoned rice vinegar (???? awasezu ) is made by adding sake, salt and sugar. In addition, mirin is also sometimes used (but rarely). Although can be made at home, prepare awasezu can also be purchased directly in the supermarket. Spiced rice vinegar is added to cooked rice for use in sushi making. It is also used in a variety of salad sauces popular in the west, such as ginger or sesame sauce.
The rather mild form of black vinegar called kurozu (??), made from rice, is produced in Japan. This drink is considered a healthy drink; producers claim to contain high amino acid concentrations. Recent scientific research on kurozu has revealed its anti-cancer properties in vivo in mice and in vitro in human cancer cells.
Korean
In Korean cuisine, ssal-sikcho ( ??? ; "rice vinegar") is made with white or brown rice. Glutinous rice can also be used. Rice is mixed with bad (fermented starter). Alternatively, rice wine can be used to make rice vinegar, which in this case the end product is often called makgeolli-sikcho (rice wine vinegar). Two varieties of rice vinegar, each from North Gyeongsang Province and South Chungcheong Province, are included in the Ark of Taste catalog of inherited foods.
Vietnamese
The rice vinegar is called d? M g? O or gi? M g? O in Vietnamese. One of the variations of Vietnamese rice vinegar is the spicy and sour taste of rice made from rice. The most famous place of this type of vinegar is VÃÆ'Â ¢ n village, VÃÆ'Â ¢ n HÃÆ'Â commune, Vi? T YÃÆ'¤n district, B? C Giang province. Gi? mb? of is the material of v? t om gi? mb? of , bÃÆ'ºn riÃÆ'ªu , and bÃÆ'Â º? c
Other rice vinegar is a mild acid hÃÆ'¨m , used in ? Cb ?? uh? P hÃÆ'¨m and gÃÆ' h? P hÃÆ'¨m which is a specialization district of HÃÆ'³c MÃÆ'Â'n, HCMC. m? rice vinegar, which is very acidic, is used in trÃÆ' Â ¢ u lu? C m? --- specialization C? N Th? city.
References
Source of the article : Wikipedia
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