Japanese
Japanese rice vinegar (米酢 komezu, "rice vinegar" or simply 酢 su, "vinegar") is very mild and mellow (approximately 5% acetic acid, much less than western vinegars) and ranges in colour from colourless to pale yellow. It is made from either rice or sake lees. These komezu are more specifically called yonezu (米酢 よねず) and kasuzu (粕酢 かすず), respectively. These vinegars are used in making sunomono (酢の物, "vinegar dishes"), tsukemono (漬物, "pickles"), nimono (煮物, "simmered dishes"), as well as in marinades to mitigate the stronger odours of certain fishes and meats.
Seasoned rice vinegar (合わせ酢 awasezu) is made by adding sake, salt and sugar. Additionally, mirin is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice (ご飯 gohan) to be used in making sushi. It is also used in salad dressing varieties popular in the west, such as ginger or sesame dressing.
A somewhat lighter form of black vinegar called kurozu (黒酢), made from rice, is produced in Japan. It is considered as a healthy drink; its manufacturers claim that it contains high concentrations of amino acids. Recent scientific research on kuruzu has revealed its anti-cancer properties in vivo on rats and in vitro on human cancer cells.
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