Rice vinegar : Rice vinegar is a vinegar obtained by acetic fermentation of a wine of rice. There are three types of rice vinegar: white, black and red.
Red vinegar: This vinegar is the least acidic among all the others. It truly has no equivalent, but its best substitute is Japanese grain vinegar, or possibly apple cider vinegar. In the latter case, to correct the greater acidity, incorporate 1 to 2 teaspoon(s) of cocoa or 1 to 2 square(s) of 50% chocolate, or failing that, honey or sugar.
Chinese black vinegar: Chinese black vinegar undergoes a long aging process which gives it a complex flavor with slightly smoky nuances; it is often compared to balsamic vinegar. This vinegar is obtained by fermentation of rice, rice wine or sake. It can also be made from wheat, millet, sorghum grasses. It has a deep black color and its taste is quite strong. The most popular black vinegar in China is from the city of Zhenjiang. There is a type of black vinegar, called kurozu, made from rice, which is less concentrated. Made from sticky rice and malt. Its taste is quite mild, sweet and delicate. It is used in both hot and cold sauces. It is used for Chinese dishes or as an accompanying sauce. Asians often use it to ferment meats. Many black vinegars are produced in Asia, mainly in China, Korea and Japan.
Japanese black vinegar: Kurozu is a light black vinegar produced in Japan. It is intended to be drunk and sold since 2004 as beneficial to health. Its manufacturers claim that it contains significant concentrations ofamino acids.
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