Rice vinegar: Difference between revisions
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{{short description|Acidic solution made from fermented rice}} |
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[[File:Rice vinegar.jpg|thumb|Korean rice vinegar]] |
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'''Rice vinegar''' is a [[vinegar]] made from [[rice wine]] in [[East Asia]] ([[China]], [[Japan]] and [[Korea]]), as well as in [[Vietnam]] in [[Southeast Asia]]. It is used as a seasoning, dressing, and dipping in many dishes, including [[sushi]], [[jiaozi]], and [[banchan]]s. Some of its variants are also a drink by themselves. |
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[[Image:Chinkiang_rice_vinegar.JPG#file|thumb|left|100px|Chinkiang rice vinegar]] |
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[[Image:Rice vinegar.JPG|thumb|right|170px|A bottle of Japanese rice vinegar]] |
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'''Rice vinegar''' is a [[vinegar]] made from [[fermentation (food)|fermented]] [[rice]] or [[rice wine]] in [[China]], [[Japan]], [[Korea]], and [[Vietnam]]. |
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==Chinese== |
==Chinese== |
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{{infobox Chinese |
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Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown. Chinese and especially Japanese vinegars are very mild and sweet compared to distilled and more acidic [[Western world|Western]] vinegars which, for that reason, are not appropriate substitutes for rice vinegars. |
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Chinese rice vinegars are stronger than Japanese ones, and range in color from clear to various shades of red, brown and black and are therefore known as rice wine vinegars.<ref>{{Cite web |date=2023-03-06 |title=Rice Vinegar Vs Rice Wine Vinegar: What's The Difference? |url=https://trustedcooking.com/rice-vinegar-vs-rice-wine-vinegar/ |access-date=2023-03-23 |language=en-US}}</ref> Chinese vinegar are less acidic than their distilled [[Western world|Western]] counterparts which, for that reason, are not appropriate substitutes for rice vinegars. The majority of the Asian rice vinegars are also milder and sweeter than those typically used in the Western world, with [[black vinegar]]s as a notable exception. |
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===Types=== |
===Types=== |
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[[File:Chinese Vinegar.jpg|thumb|Chinese black vinegar]] |
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| ⚫ | White rice vinegar is a colorless to pale yellow liquid, more acidic than other Chinese vinegars, but still less acidic and milder in flavor than Western ones.<ref>{{cite web|last=Parkinson|first=Rhonda|title=Rice Vinegar - Chinese Seasonings|url=http://chinesefood.about.com/cs/sauces/a/ricevinegar.htm|publisher=About.com|access-date=17 May 2012|archive-date=24 April 2012|archive-url=https://web.archive.org/web/20120424070624/http://chinesefood.about.com/cs/sauces/a/ricevinegar.htm|url-status=dead}}</ref> |
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| ⚫ | [[Black vinegar]] is very popular in southern China. [[Chinkiang vinegar]], which originated in the city of [[Zhenjiang]] ({{Lang-zh|c=镇江香醋|p=Zhènjiāng xiāngcù}}) in the eastern coastal province of [[Jiangsu]], is considered a great one.<ref>{{cite book|title=The Illustrated Cook's Book of Ingredients|year=2010|publisher=DK Publishing|location=New York|isbn=9780756667306|chapter-url=https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA516|author=DK Publishing|access-date=March 21, 2012|page=516|chapter=Oils, Vinegars, and Flavorings: Vinegars}}</ref> [[Baoning, Sichuan|Baoning]] vinegar (保寧醋 or 保宁醋) from [[Sichuan]] is another famous example. Typically, black rice vinegar is made with black [[glutinous rice]] (also called "sweet rice"), although [[millet]] or [[sorghum]] may be used instead. It is dark in color, and has a deep, almost smoky flavor. In addition to Zhenjiang, it is also produced in [[Hong Kong]]. This is different from the black vinegar popular in north China, which is made from sorghum, peas, barley, bran, and chaff and is most associated with [[Shanxi province]]. |
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In Chinese cookbooks, ½ tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar.<ref>Congee, Rice Noodles, Noodles, and Rice, by Mrs Lee Tsang Pang Chin, Publications (Holdings) Limited, Hong Kong, 1989.{{Page needed|date=March 2011}}</ref> |
In Chinese cookbooks, ½ tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar.<ref>Congee, Rice Noodles, Noodles, and Rice, by Mrs Lee Tsang Pang Chin, Publications (Holdings) Limited, Hong Kong, 1989.{{Page needed|date=March 2011}}</ref> |
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==Japanese== |
==Japanese== |
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Japanese |
Japanese rice vinegar ([[wiktionary:米酢|米酢]] ''komezu'', "rice vinegar" or simply [[wiktionary:酢|酢]] ''su'', "vinegar") is very mild and mellow compared to conventional western vinegars, with only approximately 5% [[acetic acid]] content, and ranges in color from colorless to pale yellow. It is made from either rice or sake [[Lees (fermentation)|lees]]. These are more specifically called ''yonezu'' (米酢 よねず<!-- need to add よねず to wiktionary, but didn't know how to add alternate reading for same kanji、one train wreck at a time! -->) and ''kasuzu'' (粕酢 かすず), respectively. These vinegars are used in making ''[[sunomono]]'' (酢の物, "vinegar dishes"), some ''[[tsukemono]]'' ([[wiktionary:漬物|漬物]], "pickles"), ''[[nimono]]'' (煮物, "simmered dishes"), as well as in marinades to mitigate the stronger odors of certain fishes and meats. |
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Seasoned rice vinegar ([[wiktionary:合わせ酢|合わせ酢]] ''awasezu'') is made by adding [[sake]], salt and sugar. Additionally, [[mirin]] is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice to be used in making [[sushi]]. It is also used in salad dressing varieties popular in the west, such as [[Ginger dressing|ginger or sesame dressing]]. |
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Traditionally, Edomae-style sushi used to be seasoned with a type of red rice vinegar known as akazu (赤酢). This is made using sake lees which would be stored in wooden boxes and aged for up to 20 years. After aging, the now black sake lees are mixed with water to form a mash known as Moromi (もろみ/醪). This mash is constantly turned and compressed before undergoing acetic acid fermentation.<ref>{{Cite web|url=https://lapetitnoisette.com/2019/08/08/edomae-red-sushi-vinegar-%e8%b5%a4%e9%85%a2-yokois-vinegar-and-michelin-sushi-vinegar/|title=Edomae Red Sushi Vinegar|last=Sperss|first=Phil|date=2019|website=lapetitnoisette}}</ref> |
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| ⚫ | A somewhat lighter form of black vinegar |
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| ⚫ | A somewhat lighter form of black vinegar called ''kurozu'' (黒酢), made from rice, is produced in Japan. It is considered as a healthy drink; its manufacturers claim that it contains high concentrations of [[amino acid]]s. Recent scientific research on kurozu has revealed its anti-cancer properties ''in vivo'' on rats<ref>{{cite journal |last1=Shimoji |first1=Yumi |last2=Kohno |first2=Hiroyuki |last3=Nanda |first3=Kumiko |last4=Nishikawa |first4=Yasushi |last5=Ohigashi |first5=Hajime |last6=Uenakai |first6=Kazuo |last7=Tanaka |first7=Takuji |title=Extract of Kurosu, a Vinegar from Unpolished Rice, Inhibits Azoxymethane-Induced Colon Carcinogenesis in Male F344 Rats |journal=Nutrition and Cancer |volume=49 |issue=2 |pages=170–3 |year=2004 |pmid=15489210 |doi=10.1207/s15327914nc4902_8|s2cid=41102369 }}</ref><ref>{{cite journal |last1=Fukuyama |first1=N |last2=Jujo |first2=S |last3=Ito |first3=I |last4=Shizuma |first4=T |last5=Myojin |first5=K |last6=Ishiwata |first6=K |last7=Nagano |first7=M |last8=Nakazawa |first8=H |last9=Mori |first9=H |title=Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo |journal=Nutrition |volume=23 |issue=1 |pages=81–6 |year=2007 |pmid=17189090 |doi=10.1016/j.nut.2006.10.004 }}</ref> and ''in vitro'' on human cancer cells.<ref>{{cite journal |last1=Nanda |first1=K |last2=Miyoshi |first2=N |last3=Nakamura |first3=Y |last4=Shimoji |first4=Y |last5=Tamura |first5=Y |last6=Nishikawa |first6=Y |last7=Uenakai |first7=K |last8=Kohno |first8=H |last9=Tanaka |first9=T |title=Extract of vinegar 'Kurosu' from unpolished rice inhibits the proliferation of human cancer cells |journal=Journal of Experimental & Clinical Cancer Research |volume=23 |issue=1 |pages=69–75 |year=2004 |pmid=15149153 }}</ref> |
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''Ssal sikcho'' ([[hangul]]:쌀식초, [[hanja]]:쌀[[wikt:食|食]][[wikt:醋|醋]]) or ''micho'' ([[hangul]]:미초, [[hanja]]:미, [[wikt:米|米]][[wikt:醋|醋]]) refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element. It is made with rice, ''chapssal'' ([[hangul]]:찹쌀, [[glutinous rice]]), or ''hyeonmi'' ([[hangul]]:현미, [[hanja]]:[[wikt:玄|玄]][[wikt:米|米]], [[brown rice]]) and mixed with ''nuruk'' ([[hangul]]:누룩) which is a Korean [[fermentation starter]].<ref>{{cite web|url=http://jeollailbo.com/news/general_view.php?code4=IS0102038&An=180871&page= |title=Sikcho's effect (식초의 효과)|language=Korea |date=2006-10-08 |author=Dr. Kim, Gyeong-hwan (김경환)|publisher=Jeolla Ilbo}}</ref> |
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[[File:Korean Rice Vinegar.jpg|thumb|''Hyeonmi-sikcho'' ([[brown rice]] vinegar)]] |
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In Korean cuisine, ''ssal-sikcho'' ({{lang|ko|쌀식초}}; "rice vinegar") made with either [[white rice|white]] or [[brown rice|brown]] [[Japonica rice|rice]]. [[Glutinous rice]] may also be used. Rice is mixed with ''[[nuruk]]'' (fermentation starter).<ref>{{cite web|url=http://jeollailbo.com/news/general_view.php?code4=IS0102038&An=180871&page=|title=Sikcho's effect (식초의 효과)|language=ko|date=2006-10-08|author=Dr. Kim, Gyeong-hwan (김경환)|publisher=Jeolla Ilbo|access-date=2008-02-19|archive-date=2012-07-25|archive-url=https://web.archive.org/web/20120725134629/http://jeollailbo.com/news/general_view.php?code4=IS0102038&An=180871&page=|url-status=dead}}</ref> Alternatively, rice wine [[lees (fermentation)|lees]] can be used to make rice vinegar, in which case the final product is often called ''makgeolli-sikcho'' (rice wine vinegar). Two rice vinegar varieties, each from [[North Gyeongsang Province]] and [[South Chungcheong Province]], are included in the [[Ark of Taste]] catalogue of heritage foods.<ref name="SFF">{{Cite web|title=Nuruk Fermented Grain Vinegar|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/nuruk-fermented-grain-vinegar/|website=[[Slow Food Foundation]]|access-date=14 August 2017}}</ref><ref name="SFF2">{{Cite web|title=Jakjububon Gokja Fermented Vinegar|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/jakjububon-gokja-fermented-vinegar/|website=[[Slow Food Foundation]]|access-date=14 August 2017}}</ref> |
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== Vietnamese == |
== Vietnamese == |
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Rice vinegar is called ''dấm gạo'' or ''giấm gạo'' in |
Rice vinegar is called ''dấm gạo'' or ''giấm gạo'' in Vietnamese. One variation of Vietnamese rice vinegar is the spicy and sour ''giấm bỗng'' made from ''nếp cái hoa vàng'' rice. The most notable place of origin of this kind of vinegar is Vân village, [[Vân Hà, Bắc Giang|Vân Hà]] commune, [[Việt Yên]] district, [[Bắc Giang province]]. ''Giấm bỗng'' is an ingredient of ''vịt om giấm bổng'', ''[[bún riêu]]'', and ''[[bún ốc]]''. |
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Another rice vinegar is the lightly sour ''hèm'', used in ''ốc bươu hấp hèm'' and ''gà hấp hèm'' which is a specialty of [[Hoc Mon District|Hóc Môn district]], [[Ho Chi Minh City]]. The ''mẻ'' rice vinegar, which is strongly sour, is used in ''trâu luộc mẻ''—-a speciality of [[Cần Thơ]] city. |
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==See also== |
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*[[Seasoned rice vinegar]] |
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*[[Vinegar]] |
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==References== |
==References== |
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{{reflist}} |
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{{Vinegar}} |
{{Vinegar}} |
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{{portal bar|Food}} |
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[[Category:Chinese condiments]] |
[[Category:Chinese condiments]] |
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[[Category:Japanese condiments]] |
[[Category:Japanese condiments]] |
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[[Category:Rice]] |
[[Category:Rice]] |
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[[Category:Vinegar]] |
[[Category:Vinegar]] |
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[[de:Reisessig]] |
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[[es:Vinagre de arroz]] |
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[[fr:Vinaigre de riz]] |
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[[he:חומץ אורז]] |
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[[ja:黒酢]] |
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[[nl:Rijstazijn]] |
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[[uk:Рисовий оцет]] |
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Latest revision as of 01:33, 25 July 2024
Rice vinegar is a vinegar made from rice wine in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of its variants are also a drink by themselves.
Chinese
[edit]| Rice vinegar | |||||||||||||||||||||
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| Chinese | 醋 | ||||||||||||||||||||
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Chinese rice vinegars are stronger than Japanese ones, and range in color from clear to various shades of red, brown and black and are therefore known as rice wine vinegars.[1] Chinese vinegar are less acidic than their distilled Western counterparts which, for that reason, are not appropriate substitutes for rice vinegars. The majority of the Asian rice vinegars are also milder and sweeter than those typically used in the Western world, with black vinegars as a notable exception.
Types
[edit]
White rice vinegar is a colorless to pale yellow liquid, more acidic than other Chinese vinegars, but still less acidic and milder in flavor than Western ones.[2]
Black vinegar is very popular in southern China. Chinkiang vinegar, which originated in the city of Zhenjiang (Chinese: 镇江香醋; pinyin: Zhènjiāng xiāngcù) in the eastern coastal province of Jiangsu, is considered a great one.[3] Baoning vinegar (保寧醋 or 保宁醋) from Sichuan is another famous example. Typically, black rice vinegar is made with black glutinous rice (also called "sweet rice"), although millet or sorghum may be used instead. It is dark in color, and has a deep, almost smoky flavor. In addition to Zhenjiang, it is also produced in Hong Kong. This is different from the black vinegar popular in north China, which is made from sorghum, peas, barley, bran, and chaff and is most associated with Shanxi province.
Red rice vinegar has a distinctive red color from red yeast rice (红曲米), which is cultivated with the mold Monascus purpureus. This vinegar has a distinctive flavor of its own due to the red mold.
In Chinese cookbooks, ½ tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar.[4]
Japanese
[edit]Japanese rice vinegar (米酢 komezu, "rice vinegar" or simply 酢 su, "vinegar") is very mild and mellow compared to conventional western vinegars, with only approximately 5% acetic acid content, and ranges in color from colorless to pale yellow. It is made from either rice or sake lees. These are more specifically called yonezu (米酢 よねず) and kasuzu (粕酢 かすず), respectively. These vinegars are used in making sunomono (酢の物, "vinegar dishes"), some tsukemono (漬物, "pickles"), nimono (煮物, "simmered dishes"), as well as in marinades to mitigate the stronger odors of certain fishes and meats.
Seasoned rice vinegar (合わせ酢 awasezu) is made by adding sake, salt and sugar. Additionally, mirin is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice to be used in making sushi. It is also used in salad dressing varieties popular in the west, such as ginger or sesame dressing.
Traditionally, Edomae-style sushi used to be seasoned with a type of red rice vinegar known as akazu (赤酢). This is made using sake lees which would be stored in wooden boxes and aged for up to 20 years. After aging, the now black sake lees are mixed with water to form a mash known as Moromi (もろみ/醪). This mash is constantly turned and compressed before undergoing acetic acid fermentation.[5]
A somewhat lighter form of black vinegar called kurozu (黒酢), made from rice, is produced in Japan. It is considered as a healthy drink; its manufacturers claim that it contains high concentrations of amino acids. Recent scientific research on kurozu has revealed its anti-cancer properties in vivo on rats[6][7] and in vitro on human cancer cells.[8]
Korean
[edit]
In Korean cuisine, ssal-sikcho (쌀식초; "rice vinegar") made with either white or brown rice. Glutinous rice may also be used. Rice is mixed with nuruk (fermentation starter).[9] Alternatively, rice wine lees can be used to make rice vinegar, in which case the final product is often called makgeolli-sikcho (rice wine vinegar). Two rice vinegar varieties, each from North Gyeongsang Province and South Chungcheong Province, are included in the Ark of Taste catalogue of heritage foods.[10][11]
Vietnamese
[edit]Rice vinegar is called dấm gạo or giấm gạo in Vietnamese. One variation of Vietnamese rice vinegar is the spicy and sour giấm bỗng made from nếp cái hoa vàng rice. The most notable place of origin of this kind of vinegar is Vân village, Vân Hà commune, Việt Yên district, Bắc Giang province. Giấm bỗng is an ingredient of vịt om giấm bổng, bún riêu, and bún ốc.
Another rice vinegar is the lightly sour hèm, used in ốc bươu hấp hèm and gà hấp hèm which is a specialty of Hóc Môn district, Ho Chi Minh City. The mẻ rice vinegar, which is strongly sour, is used in trâu luộc mẻ—-a speciality of Cần Thơ city.
References
[edit]- ^ "Rice Vinegar Vs Rice Wine Vinegar: What's The Difference?". 2023-03-06. Retrieved 2023-03-23.
- ^ Parkinson, Rhonda. "Rice Vinegar - Chinese Seasonings". About.com. Archived from the original on 24 April 2012. Retrieved 17 May 2012.
- ^ DK Publishing (2010). "Oils, Vinegars, and Flavorings: Vinegars". The Illustrated Cook's Book of Ingredients. New York: DK Publishing. p. 516. ISBN 9780756667306. Retrieved March 21, 2012.
- ^ Congee, Rice Noodles, Noodles, and Rice, by Mrs Lee Tsang Pang Chin, Publications (Holdings) Limited, Hong Kong, 1989.[page needed]
- ^ Sperss, Phil (2019). "Edomae Red Sushi Vinegar". lapetitnoisette.
- ^ Shimoji, Yumi; Kohno, Hiroyuki; Nanda, Kumiko; Nishikawa, Yasushi; Ohigashi, Hajime; Uenakai, Kazuo; Tanaka, Takuji (2004). "Extract of Kurosu, a Vinegar from Unpolished Rice, Inhibits Azoxymethane-Induced Colon Carcinogenesis in Male F344 Rats". Nutrition and Cancer. 49 (2): 170–3. doi:10.1207/s15327914nc4902_8. PMID 15489210. S2CID 41102369.
- ^ Fukuyama, N; Jujo, S; Ito, I; Shizuma, T; Myojin, K; Ishiwata, K; Nagano, M; Nakazawa, H; Mori, H (2007). "Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo". Nutrition. 23 (1): 81–6. doi:10.1016/j.nut.2006.10.004. PMID 17189090.
- ^ Nanda, K; Miyoshi, N; Nakamura, Y; Shimoji, Y; Tamura, Y; Nishikawa, Y; Uenakai, K; Kohno, H; Tanaka, T (2004). "Extract of vinegar 'Kurosu' from unpolished rice inhibits the proliferation of human cancer cells". Journal of Experimental & Clinical Cancer Research. 23 (1): 69–75. PMID 15149153.
- ^ Dr. Kim, Gyeong-hwan (김경환) (2006-10-08). "Sikcho's effect (식초의 효과)" (in Korean). Jeolla Ilbo. Archived from the original on 2012-07-25. Retrieved 2008-02-19.
- ^ "Nuruk Fermented Grain Vinegar". Slow Food Foundation. Retrieved 14 August 2017.
- ^ "Jakjububon Gokja Fermented Vinegar". Slow Food Foundation. Retrieved 14 August 2017.
