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Type of vinegar used in Japanese food




If you ever questioning to yourself

What are all the difference in types of vinegar at Japanese supermarket??


In this article, I’m mentioning below things.


<Type of vinegar used in Japanese food>

1;What kind of vinegar do we have in Japan?
2;What’s the benefit of using vinegar into your cooking?
3;How do you use it?
4;Japanese food recipes using vinegar

The article is based on what types of vinegar I truly use in my Japanese cooking with my very personal preference and thought.

I hope this article will be helpful for your shopping and cooking Japanese food.





<What kind of vinegar we have in Japan?>


1; GRAIN VINEGAR = 穀物酢( KOKUMOTSUSU)

It’s made of many kinds of grains such as rice, barley, sake lees and corn.

This is probably most popular vinegar in japan.

To me, it has a quite strong acidity but very refreshing.

It can be applied to many dishes since it doesn’t have much distinctive aroma.




2; RICE VINEGAR = 米酢( KOMEZU)

The major component is rice only.

It’s not as tangy as a grain vinegar. The rice gives it a nice sweetness and bring a mild tanginess to it.

I use this rice vinegar most often since my kids are sensitive to acidity.

Also, it goes with the rice very well such as making sushi rice.




3; SUSHI VINEGAR = すし酢(SUSHIZU)

Sushi vinegar is seasoned with salt and sugar.

Some brand are flavored with KONBU( type of kelp) .

Not only for sushi rice, but great use for making dressing. My kids are sensitive to acidity, so I prefer use this one since it’s balanced out with tanginess and sweetness.




4; BLACK VINEGAR= 黒酢( KUROZU)

The major component is brown rice and barley.

As you can easily imagine, it has deeper, mellow and more unique flavor than others listed above.

To be honest, I barely use this since the black color directly reflects to the dish.

I should use this more since it is more nutritious than other vinegar!!



5; PONZU = ポン酢(PONZU)

This is not 100% pure vinegar. It usually contains vinegar + soy sauce + sugar + juice of citrus( Yuzu, Kabosu etc.)

Of course, it has a acidity just like other vinegar has, but more for the flavor. 

I use this as a dressing.

You may find that the taste of ponzu really differs upon the brands, so try a couple of those and find your own preference!

My favorite brand is this one because it's all natural!



Other than above, I use below two which might be familiar with you.

Those two are categorized as a fruit vinegar.


5; WINE VINEGAR


6; APPLE CIDER VINEGAR



<What’s the health benefit of using vinegar into your cooking?>


I learned 5 benefits of in-taking vinegar while researching.


1;EFFECTIVE ON BURNING FAT!

Amino acids and citric acid components contained in vinegar have a function to help burn fat.It is said that the effect of dieting is high due to that factor.


2; HELP YOU TO RECOVER FROM FATIGUE

The abundant amount of citric acid contained in Moromi vinegar decomposes lactic acid and sugar,

It is said that the acidified body is changed to alkaline to recover from fatigue.


3;FACILITATE THE SMOOTH FLOW OF BLOOD FUNCTION

Rice vinegar is said to have the effect of facilitating the smooth flow of muddy blood, which causes arteriosclerosis.


4:LOWER THE BLOOD PRESSURE LEVELS

Blood sugar levels rise mainly through meals. Vinegar has the effect of suppressing blood sugar levels that have risen sharply after eating.


5; SUPPRESSING THE GROWTH OF BACTERIA

As I mentioned on Bento blog, The vinegar has the effect of suppressing the growth of bacteria. It has been proved to be effective against bacteria that harm the human body, such as Escherichia coli and Salmonella.



I can’t go deeper now but you can imagine how beneficial for you to use the vinegar into your cooking!

Knowing the benefit to your body makes you realize more value of in-taking vinegar not only physically but also mentally, which always is meaningful when you cook something.



<How to use it?>


I’ll show you how you can apply to your cuisine effectively.


1; TO TENDERIZE THE MEAT

I often braised with chicken. You don't taste the acidity much but the meat literally fall apart when you bite off.

Recipe☟

JAPANESE SWEET AND SOUR DRUM CHICKEN


2; TO REDUCE THE FISHY SMELL

Marinate a deep fried fish is my staple.

I’ll post the recipe for sure!


3; TO SIMPLY ADD MORE FLAVOR , HENCE YOU CAN REDUCE THE SODIUM CONTENT

Dipping sauce for gyoza dumplings, I combine soy sauce, chili oil and rice vinegar.

By adding little bit of vinegar elevates the taste to the next level.



4; TO USE IT FOR THE PRESERVATION

Mix 2 cup of rice + 1 tbsp of vinegar. I make this especially for the bento box.



5; HELPS TO COAGULATE THE EGG WHITE

Add 1 tablespoon of vinegar to 1 liter of water and boil the eggs.

Even if the egg shell is cracked, the egg white will coagulate with acid and will not flow out so much, so you will achieve the better looking result.

Recipe☟

Ramen soft boiled egg

Miso soft boiled egg



< JAPANESE FOOD RECIPES USING VINEGAR>


SWEET & SOUR MARINATED EGGPLANT


Japanese potato salad


Refreshing tofu salad with sweet and sour onion dressing


Low carb and rich in fiber noodle salad with sweet& sour dressing


Chirashizushi~festive sushi~


The vinegar is categorized as a fermented products. It really has a health benefit for your guts, only if you are using a reasonable amount.

Use vinegar wisely and effectively to boost your immune system and to stimulate the appetite when you don’t feel like eating much.


If you have any comment or question, I’ll be happy to answer it on Instagram!


Thank you very much for reading this!




Learn more about Japanese ingredients!





Reference source

https://www.binchoutan.com/vinegar-feature/index.html

https://esse-online.jp/housework/23194

https://kawashima-ya.jp/contents/?p=3902









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