Rice vinegars

Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

Research output: Chapter in Book/Report/Conference proceedingChapter

12 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 languageEnglish
Title of host publicationVinegars of the World
PublisherSpringer Milan
Pages121-133
Number of pages13
ISBN (Print)9788847008656
DOIs
Publication statusPublished - 2009

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ASJC Scopus subject areas

  • Materials Science(all)
  • Chemistry(all)

Cite this

Murooka, Y., Nanda, K., & Yamashita, M. (2009). Rice vinegars. In Vinegars of the World (pp. 121-133). Springer Milan. https://doi.org/10.1007/978-88-470-0866-3_7