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Rice vinegar, originally from the Asian continent but today more and more widespread also in the West, not only for sushi but also for replace more traditional toppings without losing flavor or benefits. It has always been used in oriental kitchens and, in particular, in that Japanese, Chinese, Vietnamese and Korean.
Rice vinegar for sushi
For the preparation of sushi, rice vinegar is essential and not only for gastronomic reasons but also for wellness and health. When this seasoning ferments during the process in which it is produced, it is enriched with vitamins and other very nutritious substances. Put the rice vinegar on the sushi makes the dish even healthier is rich. This provided it is a product of biological origin, otherwise the fermentation could be spoiled by chemicals and therefore not provide the same benefits.
Rice vinegar as a substitute
The use of rice vinegar is not limited to sushi, but ranges on various types of recipes, even on those not strictly of oriental tradition. Being a tasty product and rich in minerals, it is increasingly used as a substitute for other Western condiments
It is obtained from the fermentation of rice, it is perfect with rice, therefore, as for give flavor and substance to vegetables, legumes and cereals, making us avoid using salt.
Compared to wine vinegar, rice vinegar results for many of taste less acidic and at the same time tastier, it also promotes digestion, purifies and reduces intestinal bloating. When we dress a salad with rice vinegar, we take in many B and different vitamins mineral salts such as Potassium, Calcium, Manganese, Iron and Magnesium. Other benefits of the dressing, wherever you put it, are related to its own energizing and antiseptic properties.
Rice vinegar: how to use it
To use rice vinegar properly, it is better to know how to distinguish the variants existing on the market and which have a delicate and sweetish tone, but with different intensity. The color also varies.
Traditional white rice vinegar and with a strong flavor, it is different from that of rice black, dark and with a bitter taste, then there is red rice vinegar, with its amber color and a particular sweet and sour flavor. Another important feature to use this condiment is the concentration of acetic acid which greatly affects the flavor.
Depending on the territory of origin - China, Japan, Korea and Vietnam - this concentration varies. In China it is very high, here the rice vinegar is therefore more sour than the Japan where, with the same name, it is served on the table in liquid softer and sweeter.
Rice vinegar: recipes
Great for those who want lose weight without sacrificing taste, for those suffering from hypertension or water retention problems, rice vinegar can also be handicraft production. The process is not trivial, it comes from a millenary tradition and takes a long time.
You start by steaming the rice and then letting it dry in the open air. Then you put the rice, cooked and dried, into terracotta containers filled with water up to the edge and sealed. Water, rice and koji yeast together must remain so a ferment for at least 2-3 years.
Coop rice vinegar
The Coop brand is one of the most popular but today there are various brands: thanks to sushi, it has become known. You can buy it online, in shops specializing in Asian products and at large retail chains. In terms of cost, 500 ml of product can be spent from 5 to 10 euros.
Conad rice vinegar
Conad also offers this rice vinegar, we can study the label and compare it with other brands to understand the differences, or directly taste this dressing to see if it's the right variety for us.
Rice vinegar: where to find it
If you are not comfortable reaching a shop that sells it, you can buy it online on Amazon where we also find condiments based on rice vinegar. A 300ml bottle costs 6 euros, brand Kikkoman, ready for use, to put on sushi.
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