Rice vinegars

Yoshikatsu Murooka; Kumiko Nanda; Mitsuo Yamashita

doi:10.1007/978-88-470-0866-3_7

Rice vinegars

Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

Research output: Chapter in Book/Report/Conference proceeding › Chapter

15 Citations (Scopus)

Abstract

Rice vinegar is a traditional seasoning condiment used in China, Japan and Korea. Rice vinegar is made from fermented rice wine (sake in Japanese). Fermentation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.

Original language	English
Title of host publication	Vinegars of the World
Publisher	Springer Milan
Pages	121-133
Number of pages	13
ISBN (Print)	9788847008656
DOIs	https://doi.org/10.1007/978-88-470-0866-3_7
Publication status	Published - 2009 Dec 1

ASJC Scopus subject areas

Materials Science(all)
Chemistry(all)

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10.1007/978-88-470-0866-3_7

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AU - Nanda, Kumiko

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AB - Rice vinegar is a traditional seasoning condiment used in China, Japan and Korea. Rice vinegar is made from fermented rice wine (sake in Japanese). Fermentation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.

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Rice vinegars

Abstract

ASJC Scopus subject areas

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