Obtained by fermenting rice flour from the Lodi, Pavia and Vercelli areas.
Acetic fermentation then takes place. The fermentation process is similar to that of sake.
Once the desired acidity is obtained, it is left to mature.
Rice Vinegar
€4.30
Description
Obtained by fermenting rice flour from the Lodi, Pavia and Vercelli areas. Acetic fermentation then takes place. The fermentation process is similar to that of sake. Once the desired acidity is obtained, it is left to mature.
Rice vinegar is obtained by alcoholic fermentation of selected rice flours (as for sake) and subsequent acetic fermentation. The product is then matured.
The vinegar obtained is soft, delicate and moderately acidic; it is suitable for seasoning salads and especially raw fish (sushi), as is the Oriental tradition.
Rice vinegar is a tasty and mineral-rich product that can be used as a healthy substitute for the most popular western condiments.
This particular condiment is mainly used in Japanese cuisine, obviously in sushi, but it also accompanies sweet and sour dishes, salads and raw food.
Additional information
| Weight | 4 kg |
|---|---|
| Dimensions | 12 × 13 × 14 cm |
Ingredients
Rise Vinegar
Content
500 ml bottle | acidity 5
Nutritional values
Kcal 19 g
Carbohydrates 0,5 g
Salt 0,02 g
Fats 0 g
Protein 0 g
