Abstract
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.
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© 2009 Springer-Verlag Italia
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Murooka, Y., Nanda, K., Yamashita, M. (2009). Rice Vinegars. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_7
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DOI: https://doi.org/10.1007/978-88-470-0866-3_7
Publisher Name: Springer, Milano
Print ISBN: 978-88-470-0865-6
Online ISBN: 978-88-470-0866-3
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