Rice vinegars

Yoshikatsu Murooka; Kumiko Nanda; Mitsuo Yamashita

doi:10.1007/978-88-470-0866-3_7

Rice vinegars

Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

研究成果: Chapter

15 被引用数 (Scopus)

抄録

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.

本文言語	English
ホスト出版物のタイトル	Vinegars of the World
出版社	Springer Milan
ページ	121-133
ページ数	13
ISBN（印刷版）	9788847008656
DOI	https://doi.org/10.1007/978-88-470-0866-3_7
出版ステータス	Published - 2009 12月 1

ASJC Scopus subject areas

材料科学（全般）
化学 (全般)

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10.1007/978-88-470-0866-3_7

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Rice vinegars

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