Rice vinegar is a vinegar made from fermented rice or rice wine in China, Japan, Korea, and Vietnam.
Other articles related to "vinegar, rice, rice vinegar":
... province of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour ... who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose ... such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar to make a cold served dish ...
... The Japanese started eating three meals a day, rice was boiled instead of steamed, and most important of all, rice vinegar was invented ... to be produced by fermentation of fish with rice, the time of fermentation was gradually decreased and the rice used began to be eaten along with the fish ... developed where in the fermentation process was abandoned and vinegar was used ...
... Rice vinegar is called dấm gạo or giấm gạo in Vietnam ... A variation of rice vinegar is spicy sour giấm bỗng made from nếp cái hoa vàng rice (the most notable origin of this kind of vinegar is Vân village ... Another rice vinegar is light sour hèm, used in ốc bươu hấp hèm, gà hấp hèm which is a speciality of Hóc Môn district, Ho Chi Minh city ...
Famous quotes containing the words vinegar and/or rice:
“He packs wool sheared in April, honey
in combs, linen, leather
tanned from deerhide,
and vinegar in a barrel
hooped by hand at the forges fire.”
—Donald Hall (b. 1928)
“The arbitrary division of ones life into weeks and days and hours seemed, on the whole, useless. There was but one day for the men, and that was pay day, and one for the women, and that was rent day. As for the children, every day was theirs, just as it should be in every corner of the world.”
—Alice Caldwell Rice (18701942)