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. © 2009 Springer Milan.
CITATION STYLE
Murooka, Y., Nanda, K., & Yamashita, M. (2009). Rice vinegars. In Vinegars of the World (pp. 121–133). Springer Milan. https://doi.org/10.1007/978-88-470-0866-3_7
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