Rice vinegar

For the last decade rice vinegar gained wide popularity in the international kitchen. Today this the type of vinegar, most widespread in Asia, everything to a bowl is used in preparation of dishes of European cuisine.

Description

The term "sou" in Japan means "acetic rice". There was this product in China more than two thousand years ago. In Japan it appeared approximately in 4-3 century B.C. There rice vinegar cost fabulously much therefore enjoyed popularity only at exclusive sectors of society. In kitchens of the simple people it appeared approximately in the 16th century.

At first "sous" used as seasoning to rice. Over time use of rice vinegar extended and its began to use in the course of preparation of the Japanese national dish – sushi. Initially for making sushi cut small pieces of crude fish, salted them and mixed with rice. Through certain time fish emitted enzymes under the influence of which rice produced lactic acid. That, in turn, promoted process of preservation of the pressed fish. Similar natural "marinade" not only gave to a dish special soft and slightly sourish smack, but also allowed it not to spoil a long time. Such process of sour-milk fermentation took a long time – from two months to one year. Therefore in the 17th century there was a new compounding of making sushi which was based on use of rice vinegar. Thanks to this product duration of making sushi not only it was considerably reduced, but also tastes were significantly enriched.

Preparation of rice vinegar

As a rule, rice vinegar is done of rice wine or the overfermented rice.

Today there are three kinds of "sou": white, black and red.

Mix from sticky and dlinnozernovy rice grades to which add barley, wheat and a rice peel is the cornerstone of black "sou". This mix undergoes double fermentation then it is drawn by seven months. At the exit vinegar of dark color, dense and with saturated taste which, depending on preferences of the producer, varies from sweet to stronger turns out.

Preparation of rice vinegar red happens by fermentation of red barmy rice, that is, the rice which is previously processed by red yeast. Its aroma and taste differs in fruit and tart and sweet shades.

White vinegar is received from sticky rice, and it has the softest taste. On the subtlety and tenderness white rice vinegar bypassed even the known French wine white vinegar.

By the way, despite complexity of preparation of rice vinegar, it can quite be made in house conditions. The main condition – to use qualitative rice. For preparation it is necessary to wash out 300 grams of rice in cold water, to place in ceramic or glasswares and to fill in with 1,2 liters of water. Approximately for 4-5 hours to put ware to the warm place, and later for several days to move to the cold place. Several days later rice to filter, and to add 900 g of sugar to the received liquid, it is good to mix before its full dissolution and to put solution on a steam bath for half an hour. To remove from fire and to allow to cool down then to pour it in a 2-liter jar and to add there a third of a tablespoon of yeast. To leave vinegar to wander for a week then to pour it in wine ware, to cover from above with a gauze and to leave "to reach" a month more. Before the use the received rice vinegar can be filtered and poured once again on small tanks.

Use of rice vinegar

"SU" is ideal as seasoning. It is often applied to pickling of various seafood, it is a part of many sauces. They can perfectly fill salads and various foods from fish and meat.

In general, use of rice vinegar depends on its look. Black "sou", for example, is ideal for the use together with meat and preparations of stewed dishes. Often season with red "sou" soups, noodles and seafood dishes, and white vinegar is suitable for preparation of sashimi and sushi, for pickling of fish and is irreplaceable ingredient of seasoning of east salad sunomono. Also by means of white "sou" prepare hot fan for frying of seafood.

Structure and advantage of rice vinegar

Use of rice vinegar is not limited only to cookery. It is used also in the medical purposes. By the Japanese scientists it was revealed that a number of amino acids, important for an organism, – a histidine, a leucine, valine, a lysine, phenylalanine, an isoleucine and алгинин is a part of "sou".

Besides, as well as any product of barmy fermentation, in "sou" contains minerals and vitamins, in particular calcium, phosphorus and potassium. This gas station enjoying in the east wide popularity promotes improvement of digestion and blagotvoritelno affects functioning of cardiovascular system.

Contraindications

Today the market dazzles with various artificial products and fakes therefore upon purchase of rice vinegar it is necessary to be careful. You should not neglect careful studying of packaging and to attentively read of what components the product is made. Substitute rice vinegar contains a large amount of chemical additives, harmful to an organism.

Besides, the people having gastritis, a diabetes mellitus, obesity, a hypertension and diseases of kidneys should not be fond of rice vinegar.