If you want to make sushi, a rice vinegar is essential in the preparation of japanese rice.
Rice vinegar, Japanese seasoning
Rice vinegar or “komesu” “米酢” is a typical Japanese seasoning. If today many countries use it in cooking, it is initially in Japan that this vinegar was elaborated for the first time. Initially it was made by fermenting rice alcohol. Little by little, other manufacturing processes modified its realization and its taste like maceration and distillation. The vinegar we know today is much less acidic than in the past. It is also the least acidic vinegar, which makes it an ideal seasoning for cooking.
Varieties of rice vinegar
In reality, we distinguish 3 varieties of vinegar:
1 The rice vinegar called “komesu” “米酢” is made with japanese white rice. When nothing else is added during preparation it is called “junmaisu” “純米酢”, it is very common and has a translucent appearance.
2 The whole grain rice vinegar or “genmaisu” “玄米酢” is only made with whole grain rice. Its taste is stronger than white rice vinegar. Its color is also darker, it is usually found golden.
3 The black vinegar or “kurozu” “黒酢” is easily recognizable with its very particular black color. Its powerful and round taste in the mouth is close to the balsamic we know. It is less acidic than other rice vinegars. Its realization is very particular and takes a considerable time. Indeed, the ingredients necessary for its realization are placed in a hermetic jar and remain in the open air for at least one year. The whole ferments and results in this famous black rice vinegar. Given the manufacturing delays, there are real jar fields in Japan.
You’re going to tell us, it’s very nice but there is red vinegar too! Exactly but it is not rice vinegar. This red vinegar “akasu” “赤酢” is actually made from the dregs of sake. It is this same dregs that gives the vinegar its characteristic natural red color. This vinegar has very interesting aromas. It is slightly sweet, which is of particular interest to the sushi masters for their preparation.
When looking for rice vinegar in the store, don’t be surprised to see sometimes very different colors. Its color varies from transparent to black, red and pale yellow.
Rice vinegar in Japanese cuisine
It is known to be the basis for the preparation of vinegar rice known as “sumeshi” “酢飯” or “shari” “しゃり” in Japanese. This rice is the basis for making maki, nigiri and other futomaki for example, so it is not surprising that you have heard about it.
To make this rice at home the recipe is on the article of the japanese rice preparation. If you do not wish to start making sushi vinegar, there are ready-made preparations in powder or liquid form.
But of course the use of rice vinegar is not limited to that. We find it very regularly in sauces for salads for example. Thanks to its very mild taste, it goes wonderfully with many foods, whether raw or cooked.
