Vinegar

From adding a sour taste to making meals mildly salty.

Vinegar is not only effective in cooking, but is a seasoning known for having a very good effect on the body.

Raw materials of vinegar？

In general, what we call ‘vinegar’ is a food that contains carbohydrate as

a raw material after going through alcoholic fermentation.

It refers to the liquid seasoning obtained by acetic acid fermentation.

It can be derived from food that includes carbohydrates such as cereals,

rice and wheat, as well as fruit, such as apples and grapes.

The type of vinegar varies based on its raw materials like grain vinegar,

rice vinegar, apple cider vinegar and even rich black vinegar.

The manufacturing methods applied to each of these do not effect

the source of the taste and flavor to any great extent.

In Japan, rice vinegar has been used for a long time.

Rice vinegar is forced into saccharification by adding koji to a steamed rice mixture, which allows the alcoholic fermentation to carry into acetic acid fermentation.

They are made and aged in two to three months or more in Kioke (wooden barrels).

The rice, over time and effort, will change into a mellow and rich flavor component of the amino acid.

The result will be a soft rice vinegar with a sweet taste.

The difference of brewing vinegar and synthetic vinegar?

Vinegar can be classified as a ‘synthetic vinegar’ or as a ‘Vinegar’

by process.

Grains and fruit can be used to make vinegar through the process acetic acid fermentation.

On the other hand, scientifically synthesised water and brewing vinegar to acetic in a short period of time by the addition of chemical seasoning is called ‘synthetic vinegar.’

There are two recipes for brewing vinegar: the ‘standing fermentation method’ and the ‘continuous process.’

In the ‘standing fermentation method,’ liquor is aged carefully for a long time until the process forces fermentation to make the vinegar. It takes time for the natural brewing to occur and it also limits the amount that can be made.

The original vinegar is born naturally mellow and makes a firm difference in the taste of the dish.

On the other hand, the ‘continuous process’ involves putting the drink into a giant tank and feeding air into it while stirring the liquid with a propeller.

With this process, fermentation is reached at high speed and might only take a few hours to day to complete.

In terms of efficient production, the ‘continuous process’ has a low cost and yields large amounts of vinegar.

Many vinegars that are around now use this method.

However, when compared to vinegar made from the ‘standing fermentation method,’ the flavor and fragrance are much weaker.

The power of vinegar?

Vinegar has the following benefits:

1 Assist in the digestion and absorption

2 Appetite

3 Sterilization and Antiseptic Effect

4 Bring out the flavor of the material

5 Take stew and slime, accession

6 To soften the material

1) Assist in Digestion and Absorption

Vinegar has the ability to help with absorption and digestion of food in the body.

2) Appetite

The acidity of vinegar feels ‘sour’ to the tongue and has an effect on the appetite to encourage the secretion of digestive enzymes such as saliva and

gastric juice. The sour taste is very beneficial to times when there is no appetite such as during the summer heat.

3) Sterilization and Antiseptic Effect

Vinegar can be used for sterilisation, which makes it difficult for food to rot. Vinegar has an antiseptic property. By adding vinegar to meat and fish dishes, there is an increased antimicrobial effect that will make it harder to cook.

4) Bring Out the Flavor of the Ingredients

Vinegar draws the taste of various ingredients to the forefront. It has the power to adjust the taste with a deep richness.

5) Take Away Smell and Slime

When fish is washed in vinegar the smell disappears and the coat of slime is broken down. The addition of vinegar to cooked food such as boiled fish and meat, also has the effect of suppressing the smell.

In addition, when food, such as burdock and lotus root, is soaked in a mixture of water and vinegar, the whiteness remains during cooking.

6) To Soften the Material

When used to cook things like kelp and chicken, vinegar helps soften the material.

Is It True That Vinegar is Good for the body?

In addition to the benefit of vinegar acting as a steriliser, preservative, and having a deodorising effect, in recent years of research, it has been found to have many other healthy effects for the body.

The array of benefits from vinegar range from fatigue recovery, prevention and elimination of obesity, hypertension prevention, regulation of blood sugar and resolving constipation. Vinegar is also known to have

a beautiful effect on skin, as well as an anti-aging effect.

The Detox Effect of Vinegar is Amazing!

What Kind of Detox Effects?

Part 1: Strong support liver function!

The liver has a lot of work to do. It is responsible for discharging harmful substances to the outside of the body through detoxification.

In modern times, a turbulent lifestyle may be plagued by lack of sleep, unbalanced nutritional habits, lack of exercise, stress, etc. leaving the liver tired. Vinegar works to support liver functions with a full force and

has the effect of increasing the overall weakened function.

Part 2: Blood Smoothing Effect

A diet lacking fish and vegetables that is filled with meat, greasy foods, sweets, drinking and tobacco, can stress the blood and make it muddy.

The citric acid contained in vinegar works to discharge the waste

products in the blood, making it smooth and cleaner.

Black vinegar has the highest known ‘smoothing effects’ on the blood.

Part 3: The Body is an Alkaline

It is important to keep the blood in the neutral to weak alkaline state for healthy body maintenance.

However, our diets can take on food that is often acidic. If the equilibrium of the body tilts too far to the acidic, there can be an increased risk of illness.

Vinegar functions to return acidic blood to a weaker alkaline state.

Take the way point?

• Fasting Beware!

Taking vinegar on an empty stomach risks the possibility that the stomach wall will become rough.

The timing of vinegar intake is recommended for a medium diet or after

a meal.

• After drinking, rinse the mouth

If acid is left attached to the teeth for too long, there is a possibility that the enamel of the teeth will melt.

Be careful of vinegar intake and do not use in excessively high concentration. After drinking vinegar, it is a good habit to rinse out the mouth.

• Overdose NG

The power of vinegar is amazing! However, is not meant to be taken in large quantities.

An overdose can cause diarrhoea or an upset stomach.

The recommended daily dose is said to be about 15ml~30ml.

• Best diluted in water and taken when not fasting

• People with poor circulation should drink warm

Vinegar. On the one hand, vinegar does promote healthy blood circulation. It also has the effect to negatively cool a strong body.Therefore, those with

poor circulation should pay attention and avoid drinking too much! In this case, for example, it is best to dilute vinegar with hot water and drink while still warm.