{"id":5574,"date":"2024-06-05T10:55:01","date_gmt":"2024-06-05T01:55:01","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=5574"},"modified":"2024-12-30T08:54:47","modified_gmt":"2024-12-29T23:54:47","slug":"how-is-the-taste-of-vinegar-determined","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/how-is-the-taste-of-vinegar-determined\/","title":{"rendered":"How is the taste of vinegar determined?"},"content":{"rendered":"
\"A
The vinegar used for Vinegared rice is basically rice vinegar or red vinegar. Mizkan, which contributed greatly to the development of Edomae sushi, is still a famous vinegar manufacturer.<\/figcaption><\/figure>\n

When we think of vinegar, a sour taste immediately comes to mind, but vinegar is not only sour, it also contains a variety of ingredients and has a mild taste. There are also many different types of vinegar, each with its unique flavor. Just as beer is made from barley and wine from grapes, vinegar has a variety of flavors, aromas, and richness depending on the ingredients.<\/p>\n

Acetic acid is the predominant acidity, with other organic acids such as gluconic and citric acid also present. It also contains lactic acid, succinic acid, tartaric acid, malic acid, and citric acid, each with a different taste. Lactic acid has an astringent taste, while citric acid has a refreshing sour taste. These mix to form a complex sour taste. Adding even more variety to the sourness are the ingredients that the raw materials originally contained, such as sweetness, umami, richness, and aroma. Rice vinegar is particularly rich in carbohydrates and proteins, while black vinegar is rich in amino acids and various organic acids. These diverse flavors combine to create the flavor of vinegar.<\/p>\n

By the way, we believe that what is required of vinegar used for sushi rice (vinegared rice) are two contradictory characteristics: refreshing and full-bodied. When sushi chefs prioritize richness, they use red vinegar or black vinegar with high amino acid content. However, this is a far cry from the light and refreshing taste that was originally sought in nigiri sushi. Therefore, sushi chefs try to solve the contradictory problem by mixing kinds of vinegar.<\/p>\n

Various studies have also found amino acids such as glutamic acid, peptides, fat, glycogen, and alliin as substances that strengthen the richness. To make delicious nigiri sushi, the ingredients of sushi toppings and condiments must also be taken into consideration. It is not enough to focus only on vinegar. Of course, sushi chefs are not food researchers, so they have never conducted a quantitative analysis of amino acid content.<\/p>\n

According to papers on the taste of vinegar by Masao Fujimaki, professor emeritus at the University of Tokyo, Ryuzo Ueda, associate professor at Osaka University, and Hiroshi Masai of Mizkan, amino acids exhibit a variety of flavors and are closely related to the unique taste of various foods. It is said that there are more than 20 kinds of amino acids that make up proteins, and 17 kinds of free amino acids exist in vinegar, which affects the taste of each vinegar.<\/p>\n

The papers on the taste of vinegar<\/a><\/span><\/p>\n

Rice vinegar is composed mainly of more than 10 amino acids, including glutamic acid, arginic acid, and aspartic acid. Among them, glutamic acid produces a delicious taste. Glutamic acid not only makes vinegar tasty but also works synergistically with the umami component to make nigiri sushi even tastier. Furthermore, the amino acid also acts on the slight sweetness of the vinegar and makes the overall taste milder and milder. In this respect, it can be said that the taste of rice vinegar is determined by the amount of amino acids present in the vinegar.<\/p>\n

Although the amount of rice used as a raw material and the characteristics of the alcohol added during the production process are also important factors in increasing amino acids, at least standing fermentation (or static Fermentation) is a particularly important condition. Therefore, we surveyed Japanese vinegar manufacturers that use standing fermentation. Many sushi chefs use these vinegars. However, which vinegar is used as the main ingredient and what it is mixed with is, of course, a trade secret. And for fish preparation, vinegar made from brewing alcohol and containing almost no amino acids produced by fast fermentation is more refreshing. Again, it is not just a matter of focusing on the amount of amino acids.<\/p>\n

 <\/p>\n

List of Japanese Vinegar Manufacturers using Standing fermentation<\/h3>\n

Marusho vinegar (\u5408\u540d\u4f1a\u793e \u4e38\u6b63\u9162\u91b8\u9020\u5143)<\/strong><\/p>\n

Establishment: 1879<\/p>\n

TEL: +81-735-52-0038<\/p>\n

Address\uff1a271 Tenma, Nachikatsuura-cho, Higashimuro-gun, Wakayama prefecture \u3012649-5331<\/p>\n

HP: Marusho vinegar<\/a><\/span><\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Kobara vinegar (\u5408\u540d\u4f1a\u793e \u6cb3\u539f\u9162\u9020)<\/strong><\/p>\n

Establishment: 1823<\/p>\n

TEL: +81-779-66-3275<\/p>\n

Address\uff1a8-25 Yoshi, Ono-shi, Fukui prefecture \u3012912-0401<\/p>\n

HP: Kobara vinegar<\/a><\/span><\/p>\n

Products: Yuuki Junmai vinegar Robai<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Totsuka Vinegar Brewery (\u6238\u585a\u91b8\u9020\u5e97)<\/strong><\/p>\n

Establishment: 2005<\/p>\n

TEL: +81-554-56-7431<\/p>\n

Address\uff1a\u3012402-0035<\/p>\n

253 Natsukari, Tsuru-shi, Yamanashi prefecture<\/p>\n

HP: Totsuka Vinegar Brewery<\/a><\/span><\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Okuno zyouzou (\u682a\u5f0f\u4f1a\u793e \u5965\u91ce\u91b8\u9020)<\/strong><\/p>\n

Establishment: –<\/p>\n

TEL: +81-224-51-8891<\/p>\n

Address\uff1a44 Aza Hayashi, Oaza Irimada, Shibata-cho, Shibata-gun, Miyagi prefecture \u3012989<\/p>\n

HP: Okuno zyouzou<\/a><\/span><\/p>\n

Products: Junmai vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Tobaya vinegar (\u682a\u5f0f\u4f1a\u793e\u3068\u3070\u5c4b\u9162\u5e97)<\/strong><\/p>\n

Establishment: 1710<\/p>\n

TEL: +81-770-56-1514<\/p>\n

Address\uff1a6-2, Higashiichiba 34, Obama City, Fukui Prefecture \u3012917-0232<\/p>\n

HP: Tobaya vinegar<\/a><\/span><\/p>\n

Contact: support@tobaya.com<\/p>\n

Products: Junmai brewed vinegarTsubonosu<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Takano vinegar (\u682a\u5f0f\u4f1a\u793e\u9ad8\u91ce\u9162\u9020)<\/strong><\/p>\n

Establishment: –<\/p>\n

TEL: +81-76-273-1188<\/p>\n

Address\uff1a103, Tsurugi Okuni-machi Ho, Hakusan City, Ishikawa prefecture \u3012920-2133<\/p>\n

HP: Takano vinegar<\/a><\/span><\/p>\n

Contact: https:\/\/takano-su.co.jp\/inquiry\/inquiry.php<\/p>\n

Products: Hakubai<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Tankai vinegar (\u6de1\u6d77\u9162\u6709\u9650\u4f1a\u793e)<\/strong><\/p>\n

Establishment: –<\/p>\n

TEL: +81-740-36-0018<\/p>\n

Address\uff1a1403 Katsuno, Takashima-shi, Shiga prefecture\u3012520-1121<\/p>\n

HP: Tankai vinegar<\/a><\/span><\/p>\n

Products: Rice vinegar Ginjo<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Mikura vinegar (\u682a\u5f0f\u4f1a\u793e\u30c8\u30fc\u30a8\u30fc)<\/strong><\/p>\n

Establishment:<\/p>\n

TEL: +81-5979-3-1660<\/p>\n

Address: 2266 Atawa, Mihama-cho, Minamimuro-gun, Mie prefecture \u3012519-5204<\/p>\n

HP: Mikura vinegar<\/a><\/span><\/p>\n

Contact: https:\/\/mikurasu.jp\/en\/contact<\/a><\/p>\n

Products: White Vinegar Gekka, Red Vinegar Akane<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Onomichi vinegar (\u5c3e\u9053\u9020\u9162\u682a\u5f0f\u4f1a\u793e)<\/strong><\/p>\n

Establishment: 1582<\/p>\n

TEL: +81-848-37-4597<\/p>\n

Address: 1-5-2 Kubo, Onomichi City, Hiroshima prefecture \u3012722-0045<\/p>\n

HP: Onomichi vinegar<\/a><\/span><\/p>\n

Contact: https:\/\/kakuhoshisu-onomiti.com\/contact.php<\/p>\n

Products: Rice vinegar, Pure Red vineager<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Imakawa vinegar (\u4eca\u5ddd\u9162\u9020)<\/strong><\/p>\n

Establishment: 1923<\/p>\n

TEL: +81-76-241-4020<\/p>\n

Address: 3-19-1 Nomachi, Kanazawa City, Ishikawa prefecture \u3012921-8031<\/p>\n

HP: Imakawa vinegar<\/a><\/span><\/p>\n

Contact: https:\/\/www.imakawa.com\/inquiry\/<\/p>\n

Products: Marusan Junmai vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Iio Jozo (\u682a\u5f0f\u4f1a\u793e\u98ef\u5c3e\u91b8\u9020)<\/strong><\/p>\n

Establishment: 1893<\/p>\n

TEL: +81- 772-25-0015<\/p>\n

Address: 373 Odasyukuno, Miyazu-shi, Kyoto-fu \u3012626-0052<\/p>\n

HP: Iio Jozo<\/a><\/span><\/p>\n

Contact: fujisu@iio-jozo.co.jp<\/p>\n

Products: Pure rice vinegar Fujisu, Pure rice vinegar Premium<\/p>\n

#Stationary fermentation<\/p>\n

 <\/p>\n

Yokoi vinegar (\u6a2a\u4e95\u91b8\u9020\u5de5\u696d\u682a\u5f0f\u4f1a\u793e)<\/strong><\/p>\n

Establishment: 1937<\/p>\n

TEL: +81- 3522-1111<\/p>\n

Address: 4-2-17 Shinkiba, Koto-ku, Tokyo \u3012136-0082<\/p>\n

HP: Yokoi vinegar<\/a><\/span><\/p>\n

Contact: https:\/\/yokoi-vinegar.com\/contact-us<\/p>\n

Products: Kinsho etc.<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Kisaichi Brewing (\u79c1\u5e02\u91b8\u9020\u682a\u5f0f\u4f1a\u793e)<\/strong><\/p>\n

Establishment: 1922<\/p>\n

TEL: +81- 47-443-2511<\/p>\n

Address: 6-7-45 Higashi-Michinobe, Kamagaya-shi, Chiba prefecture \u3012273-0115<\/p>\n

HP: Kisaichi Brewing<\/a><\/span><\/p>\n

Contact: https:\/\/kisa1.com\/contact\/<\/p>\n

Products: THE EDOMAE Sushi vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Murayama vinegar (\u6751\u5c71\u9020\u9162\u682a\u5f0f\u4f1a\u793e)<\/strong><\/p>\n

Establishment: about 1720<\/p>\n

TEL: +81-75-761-3151<\/p>\n

Address: 3-2, Ohashi Higashi-iru, Sanjo-dori, Higashiyama-ku, Kyoto \u3012605-0005<\/p>\n

HP: Murayama vinegar<\/a><\/span><\/p>\n

Products: Chidori<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Mizkan (\u682a\u5f0f\u4f1a\u793e Mizkan)<\/strong><\/p>\n

Establishment: 1804<\/p>\n

TEL: +81-569-21-3331<\/p>\n

Address: 2-6 Nakamura-cho, Handa, Aichi prefecture \u3012475-8585<\/p>\n

HP: Mizkan<\/a><\/span><\/p>\n

Contact: https:\/\/www.mizkanholdings.com\/en\/inquiry\/<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Kokonoesaika (\u682a\u5f0f\u4f1a\u793e\u4e5d\u91cd\u96dc\u8cc0)<\/strong><\/p>\n

Establishment: 1908<\/p>\n

TEL: +81-736-66-3160<\/p>\n

Address: 142-1, Momoyama-cho Moto, Kinokawa-shi, Wakayama prefecture \u3012649-6122<\/p>\n

HP: Kokonoesaika<\/a><\/span><\/p>\n

Contact: https:\/\/kokonoesaika.co.jp\/contacts\/<\/p>\n

Products: Saika Ginjo Red vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Koutarou vinegar (\u6709\u9650\u4f1a\u793e\u6797\u5b5d\u592a\u90ce\u9020\u9162)<\/strong><\/p>\n

Establishment: –<\/p>\n

TEL: +81-75-451-2071<\/p>\n

Address: 455 Michimasa-cho, Higashi-iru, Teranouchi-agaru, Shinmachi-dori, Kamigyo-ku, Kyoto-shi, Kyoto \u3012602-0004<\/p>\n

HP: Koutarou vinegar<\/a><\/span><\/p>\n

Products: Rice vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Shoubun vinegar (\u682a\u5f0f\u4f1a\u793e\u5e84\u5206\u9162)<\/strong><\/p>\n

Establishment: 1711<\/p>\n

TEL: +81-944-88-1535<\/p>\n

Address: 548 Enokizu, Okawa City, Fukuoka Prefecture \u3012831-0004<\/p>\n

HP: Shoubun vinegar<\/a><\/span><\/p>\n

Products: Shoubun Rice vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Ishikawa\u00a0 Industory (\u77f3\u5ddd\u5de5\u696d\u682a\u5f0f\u4f1a\u793e<\/strong>)<\/strong><\/p>\n

Establishment: 1928<\/p>\n

TEL: +81-985-74-0046<\/p>\n

Address: 3792 Kamitashima, Sadowara-cho, Miyazaki City, Miyazaki Prefecture \u3012880-0301<\/p>\n

HP: Ishikawa Industory<\/a><\/span><\/p>\n

Products: Yamato vinegar<\/p>\n

#standing fermentation<\/p>\n

 <\/p>\n

Related contents:<\/strong><\/p>\n

Types of vinegar<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

When we think of vinegar, a sour taste immediately comes to mind, but vinegar is not only sour, it also contains a variety of ingredients and has a mild taste. There are also many different types of vinegar, each with its unique flavor. Just as beer is made from barley and wine from grapes, vinegar has a variety of flavors, aromas, and richness depending on the ingredients. Acetic acid is the predominant acidity, with other organic acids such as gluconic and citric acid also present. It also contains lactic acid, succinic acid, tartaric acid, malic acid, and citric acid, each with a different taste. Lactic acid has an astringent taste, … Continue reading How is the taste of vinegar determined?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[15,16],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/5574"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=5574"}],"version-history":[{"count":21,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/5574\/revisions"}],"predecessor-version":[{"id":6222,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/5574\/revisions\/6222"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=5574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=5574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=5574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}