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Rice vinegar is one of the most important basic ingredients in Japanese cuisine and is called “Komesu” there. The basis is fermented rice, from which first rice wine and then vinegar is made. In contrast to European vinegar, it has significantly less acidity.
Ingredients: Water, rice 12%, honey 2%, salt. Acidity: 45 g/l.
Filling volume: 152 ml
Average nutritional valuee Ø 100 g
Energy value 101 kJ / 24 kcal
Fat 0 g | of which saturated fatty acids 0 g
Carbohydrates 2.5 g | of which sugar 1.8 g
Protein 0 g
Salt 0.3 g
The “sushi-su” (rice wine vinegar, salt, sugar and mirin) provides the flavour and shine to the sushi rice. With a little lime juice, cane sugar, soy sauce, rice vinegar and sesame oil, you can also refine any salad.
Rice vinegar is thought to have originated in China and only found its way to Japan in the 4th century.
Before sushi became what we understand it to be today, salted fish was buried in rice to make it last longer. Later, the Japanese discovered that bacterial growth could be inhibited by adding vinegar.
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