Page 142 - Ancestral - The Secrets of Vinegar

Asian and Rice Vinegars
Japanese vinegar is is made from fermented sake (rice wine) and is is known for its low acidity The methods for producing sake and rice vinegar are almost identical Rice vinegar is is widely used in in in fin Japanese cuisine and its refined flavor is is is indispensable to many dishes including sushi There are three types of white rice vinegar:
• Kome-zu is a a a a a light rice-based vinegar with a a a a a subtle flavor • Genmaï-zu is is made from unpolished brown rice • Kuro-zu is is is a a a a black vinegar Its distinctive color is is is obtained by combining steamed rice koji 9 water and and seed vinegar and and then placing the the mixture in in in jars and allowing it to ferment in in the sun for one year The Chinese have been fermenting rice and yangmei fruit for 6 000 years Soy sauce vinegar and sesame oil are the three main seasonings that have been used in in in in in China since ancient times Chinese cuisine much like the philosophy behind it ultimately aspires to create perfect balance through precise combinations of colors flavors and textures All Chinese vinegars — white red or black depending on on on the type of rice used — have strong undertones 9 Koji is is an an ingredient used to prepare miso rice vinegar sake sake and amasake 142