Vinegar for sushi - an indispensable component of cooking Japanese delicacy

One of the national Japanese delicacies is sushi, which has been eaten for centuries. Today they are becoming more popular in the West. This tasty dish contains very few calories, rich in vitamins, protein and carbohydrates. Sushi is made from different types of fillings, cut into small pieces and served, nicely laid out on a plate. The very name of "sushi" comes from the words "SU" - "vinegar", "SHI" - "skill of hands".

The main ingredient of land and its derivatives is a special rice. The choice of fillings is simply huge and not limited only to fish. But it is vinegar for sushi ( sushi-su, su, sushinomoto), without a doubt, is considered the most important spice in the preparation of this dish. Rice vinegar is an important addition to all Asian cuisine. It is used not only for sushi, but also for marinating meat and fish, as well as for the preparation of offal.

Sushi-tsu or vinegar for sushi is created by mixing one or more rice liquids with other seasonings. Professional chefs make it themselves, creating an unrivaled taste and smell product. Another such app can be purchased at specialized stores. Despite its light taste, apple cider vinegar is not recommended as a substitute. Also, a white octet is not suitable, because it has too strong a flavor that can drown out the dominant taste of the land. According to gourmets, rice vinegar is softer and not as sour as apple or wine. In addition, it excites the appetite excellently.

As a rule, vinegar for sushi is prepared from fermented rice, corn or wheat. Another kind of this seasoning is the mixing of rice vinegar, wheat, fermented glutinous rice and corn. By the way, rice vinegar for sushi is obtained from fermented rice and sour wine. Water is also added. This ocet is the most famous Japanese product.

Depending on the type of rice, vinegar can be with a white or red shade. Sometimes it is seasoned with soy sauce, ginger, dried flakes of mackerel, sesame, onion, horseradish, hot pepper or mustard. There is also black vinegar, which is made from wheat, sorghum and millet. Salt, both simple and common, is always included in the spice recipe. Sugar is added in order to sweeten the liquid, but more characteristic is the use as a sweetener of sweet rice wine or myrin. Sake is another kind of rice wine, also added to vinegar for sushi, as well as algae. If the composition includes additional flavors, the vinegar should be cooked over low heat, where the ingredients are gradually added. If algae is not used, all components of vinegar are mixed and heated, so that during the heating any alcohol evaporates. Like all typical additives, sushi for sushi, as a rule, has a more pleasant taste, if prepared a few days before use. When preparing sushi, the ocet is added directly to the rice when it is still hot. Then mix it and add spice once again to prevent sticking.

It should be noted that the vinegar for sushi can be of different types: Mitsukan - a mixture of vinegar, sugar and salt, Kikkoman - ready-made spicy appetite and Sushinokopulver - a mixture of oat, sugar and salt in the form of powder.

To prepare vinegar for sushi, the recipe of which is simple enough, you need ¼ cup of rice vinegar, 1 tablespoon of sugar and 1 teaspoon of sea salt, which can be replaced by ordinary cookery. Mix all ingredients in a saucepan, dilute over low heat, stirring constantly. Do not bring the mixture to the boil, cool it at room temperature. During the preparation, be careful with sugar, so as not to burn and not spoil the taste of the oset.