Rice vinegar

Rice vinegar (Japanese Komesu米 酢) is vinegar, which is made from fermented rice or rice wine. Rice vinegar is a mild vinegar because it has only three to four percent acetic acid.

Acidity

Compared to widely used in Europe vinegar, fruit vinegar or vinegar of wine grapes rice vinegar is usually mild, but fewer acetic acid - only about three to four per cent instead of five to six percent. This is however not the starting material, but on the needs of Asian consumers who prefer a milder vinegar. In principle, rice vinegar would be as much for the same procedures as other types of vinegar. Legally need vinegar in Germany at least five percent acid include, in the case of rice vinegar see the authorities but apparently from the enforcement of this rule.

Seasonings

Rice vinegar is often used to flavor the rice for sushi. It is often used as Sushinoko, while it is a rice vinegar powder mixture for the rice cooking water. This powder is the acetic acid which is a liquid itself, and therefore can not be dried directly, chemically bonded. It was only when in contact with water product again acetic acid. A teaspoon extends for about 300 grams of rice. Rice vinegar is also used for the preparation of side dishes, to flavor soups and for marinating.

Diet

Rice vinegar is often (such as apple cider vinegar and a few other types of vinegar ) for losing weight and detoxing recommended. Rice vinegar excited as conventional vinegar to the digestive juices, but is milder in taste.