Rice vinegar is a vinegar made from fermented rice in Asian area. The sugars in rice are converted to alcohol and then ferment, become the acid.
It can be used as a sweetener in some fries, dressings, sushi rice, etc.
They are both made with fermented rice. However, the vinegar undergoes additional processing steps to remove alcohol and produce acetic acid.
Chinese rice vinegar is made from rice in which the starch has been broken down by a mould culture. The full, savoury flavour of the vinegar is due to the fact that the grains are constantly in contact with mould, bacteria, and yeasts during the fermentation process. These enrich the vinegar with amino acids, organic acids, and other flavour elements. Asian rice vinegar has a much milder taste than European rice vinegar.
According to different ingredients, different types of rice sauces bring unique tastes, so their usages are also different. If you are confused about choosing a suitable sauce, you’d better read the content below to help you a lot.
White rice vinegar is a clear color liquid, less acidic and milder in flavor than Western vinegar. The higher vinegar content of white rice vinegar makes it the best choice for Cantonese-style sweet-and-sour dishes and for pickling vegetables. It generally works well in stir-fries.
Red rice vinegar has a distinctive red color from red yeast rice, which is cultivated with the mold Monascus purpureus. This vinegar has a distinctive flavor of its own due to the red mold. And Its taste has an intriguing combination of tart and sweet. Red rice vinegar can be used as a substitute for black vinegar by adding a bit of sugar. It makes a delicious dipping sauce, and you also can use it in noodles, soups, and seafood dishes.
Black Rice Vinegar is a dark complex, mild vinegar made of glutinous rice and malt somewhat similar to a balsamic used in Chinese stir-fry cuisines, braises, and sauces. Black vinegar is from the Zhenjiang city of China. This is a traditional ingredient in shark fin soup.
Mature vinegar, A very different black vinegar, is made on the central plains of China and is most associated with Shanxi province. Known as mature vinegar, it is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.
Balsamic vinegar is a slightly sweet, dark, richly flavored vinegar that enhances salad dressings, marinades, and sauces.People use it as a low-fat additive and part of a heart-healthy diet.
In fact, sushi sauce is not made from rice but is used for sushi. In Japanese cuisine, sushi vinegar is the key to make the food more perfect. Making Sushi rice is one of the most important steps when making sushi. To make Sushi rice, you need to add sushi vinegar to cooked rice.
You can read this sushi recipe to learn more about cooking delicious sushi.
Ponzu can be used right from the bottle as a dipping sauce or as an ingredient in a variety of delicious recipes. Mixed together with a small amount of oil, it becomes a flavorful dressing for refreshing cold noodle salad.
Or try using Ponzu to flavor soups such as hot and sour noodle soup or entrees, such as steamed fish.
Vinegar has almost no calories, no fat, and very little sodium. It contains amino acids, which have numerous health benefits.
You can choose Jolion quality vinegar, which makes dishes better. Jolion produces a range of vinegar products, and you will always find the one you like.
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