There are several types of vinegar in the United States, and there are several types in Japan as well. They have different characteristics and are used in different dishes.
Here we will discuss the most common types of vinegar: grain vinegar, rice vinegar, apple cider vinegar, black vinegar, balsamic vinegar, and wine vinegar.
What is Vinegar?
The main ingredient of vinegar is acetic acid, which has a pungent and strong sour taste. But when acetic acid is mixed with other acids, it rounds out the sourness of vinegar and gives it flavor.
In other words, when acids and other ingredients other than acetic acid derived from fermentation and raw materials are mixed with acetic acid, each vinegar has its own unique taste and aroma.
In addition, when vinegar is heated, the acetic acid gradually volatilizes along with the steam, thus reducing the acidity. On the other hand, some acids do not evaporate when heated.
Type of Vinegar
Grain Vinegar 穀物酢
This vinegar is made from several grains, including wheat, rice, and corn.
It is characterized by its light color and firm, unctuous acidity. It is also inexpensive.
Rice Vinegar 米酢
Rice vinegar is vinegar made from rice. It is a typical Japanese vinegar, characterized by a slight sweetness and mild acidity. It is recommended for use in dishes such as marinades, which are served uncooked. It is especially essential when making sushi rice.
If the only ingredient is rice, it can be labeled as pure rice vinegar; if alcohol is added, it is labeled as rice vinegar. Junmai-zu is more flavorful, richer and mellower.
Generally, most people use grain vinegar for Japanese food. It is also inexpensive. But I recommend to use rice vinegar. The vinegar is mild and makes the dish very cohesive and easy to eat.
Sushi vinegar is a combination of rice vinegar and vinegar seasoned for sushi.
Apple Cider Vinegar リンゴ酢
Apple cider vinegar is a fruit vinegar made from ripe, sugary apples. It is characterized by its apple-derived aroma and taste, and has an elegant aroma. It also has a refreshing acidity. It is a delicious vinegar to use in dressings or to drink with carbonated drinks.
Apple cider vinegar is more sour than grain vinegar because of its high acidity.
Black Vinegar 黒酢
Black vinegar is made from glutinous rice or brown rice and aged for a long time. It is dark in color and has a rich, thick umami and sweet taste. It is used to add flavor and depth to dishes, and is sometimes mixed with water to make drinks.
Balsamic Vinegar
Whole Foods Market, Aged Balsamic Vinegar of Modena
Balsamic vinegar is made by boiling down white grape juice and aging it in barrels for a long period of time. It has a strong grape flavor, mild sweetness, and a mellow aroma.
Wine Vinegar
Wine vinegar is made by fermenting grape juice and is characterized by its fruity aroma and strong acidity. Like wine, there are red and white varieties, with white being less fruity. It is often used to flavor dressings and marinades.
Vinegar Shelf Life and Storage
Unopened vinegar should be stored in a cool, dark place out of direct sunlight.
After opening the bottle, it can be stored at room temperature, but I recommend storing it in the refrigerator. In this case, be sure to close the cap and store the bottle upright. This is to reduce the surface area of the vinegar exposed to air, thereby reducing the progress of acetic acid fermentation.
Grain vinegar and rice vinegar have an unopened shelf life of two years, six months at room temperature or one year in refrigerated storage after opening.
Black vinegar has an unopened shelf life of 2 years and should be used up within 3-6 months at room temperature or 6 months refrigerated after opening.
Balsamic vinegar has an unopened shelf life of 4-5 years and should be used up within 1 year refrigerated after opening and wine vinegar has an approximate shelf life of 2 years.
Comments