Rosehip is not only a beautiful shrub, which is especially pleasant to admire during its flowering season: rosehip flowers are not only beautiful, but also smell amazingly - just like garden roses. Its fruits and roots have a healing effect on the human body. Many people know this. And doctors and herbalists often recommend using infusions and decoctions of rose hips, and not necessarily only in cases when we are ill. A wonderful drink from these fruits can be consumed regularly as a healthy and tonic drink. However, not everyone knows how to brew rose hips in order to preserve vitamins. This will now be discussed in our article.

Benefits for the body

First of all, rosehip broth or infusion is favorable for the heart and blood vessels. It strengthens their walls and prevents the appearance of such a dangerous and widespread process as atherosclerosis. If you use rosehip regularly and in moderation, the heart begins to work much better, and blood pressure normalizes. In addition, the drink has a general tonic effect, significantly improving well-being. The main role in this process is played, which provides good resistance to colds.

Rosehip is useful for good work of the bladder, kidneys and liver. This is an excellent choleretic agent, so with pathologies of the gallbladder it can be simply irreplaceable. There is also a lot of iron in it, which prevents the loss of strength and the development of iron deficiency. It is the rose hips that generously replenish the composition of our blood with hemoglobin.

A decoction is also highly recommended as an antiseptic. It successfully relieves inflammation in any internal organ. In moderation, children, pregnant and lactating women can drink it. Of course, in the event that they do not have individual allergic reactions.

And finally, the dogrose has an excellent ability to stimulate blood coagulation in case of heavy bleeding. This is an indication for its use with extensive wound surfaces and with heavy menstrual bleeding in women.

How to harvest rose hips

In order to properly prepare the dog rose, and, of course, in order to preserve its useful properties, you need to know how to competently conduct its preparations. So, the collection of fruits should be carried out in the autumn, when they ripen and will be fully ready for use. The optimal collection time is the end of August, the beginning of September.

After picking the berries, you must definitely sort out, rinse and dry. You should not wash them in hot water, because scalding will lose most of the nutrients. Use moderately warm water that does not burn your hands. Drying is best done in the oven, and set the temperature from 50 to 60 ° C.

Rosehip is stored after drying in ordinary glass jars, closed with a lid. From time to time it is necessary to check whether the fruits are covered with spots or mold. But if the drying was carried out carefully, this should not happen.

We make berries

How to cook rose hips correctly? First of all, boiling water for boiling should be cool. It is desirable that he stood for two minutes on the stove after heating. Ideally, the drink should be infused for at least five hours. Use a sealed pan as a container to keep heat longer. Prepare boiling water, place the berries in it, close the lid and place the container in a dark place - let it gradually infuse. Better leave it overnight. In the morning, filter the drink through cheesecloth folded in five or six layers, passing the liquid through it two or three times. Now the drink is completely ready, and if desired, it can be slightly sweetened with sugar, honey or jam.

It was a recipe for infusion. You can also cook a wonderful compote from fresh rose hips. Boil the water, reduce the heat on the stove, place the berries in a saucepan and simmer them over low heat for half an hour. After this simple process, remove the decoction from the stove and leave for an hour. If everything turned out right, the color of the drink will be saturated red, and you can already drink it. If the brewed drink stands for a couple more hours, it will be even richer and tastier.

How to cook chopped berries?

Of course, it’s much faster to make a drink from whole berries, because the process of grinding them takes time. But it is this option that will most intensively give you valuable components. And, of course, the brewing process itself will go much faster. With this preparation, swimming the villi in the drink can not be avoided, but again you can "call" gauze to help and get rid of them by filtering.

Hips can only be crushed by hand, with a mortar, pusher or a wooden rolling pin. When the mixture is ready, scald the prepared container with boiling water and pour the rosehip into it. Then set the kettle to boil, wait about three minutes after it boils, and fill the berries with water. Now the drink needs to be infused for about seven hours, and filtering the villi through cheesecloth is carried out only after this time has passed.

Thermos: a great place to preserve vitamins

It is best to brew the berries in this way: all the necessary substances will gradually leave the pulp of the berries in the liquid throughout the entire time until the heat is retained. How to brew a wild rose in a thermos so as not to damage it and observe the necessary proportions? First of all, you should proceed from a ratio of 500 milliliters of water and two handfuls of berries, and then adjust the volume at your own discretion.

Pour in a thermos should water at a temperature of 85 ° C, after falling asleep crushed berries on its bottom. Do not close the lid yet, let the liquid “air” for ten minutes. After that, the thermos is closed and left overnight. In this case, the drink is brewed perfectly for 6 or 9 hours. The broth turns out to be especially beautiful and tasty.

Rosehip roots: also useful

You can brew not only rose hips, but also its roots. Such a drink will favorably affect the work of the kidneys, liver, and gastrointestinal tract and even help to remove stones from the kidneys and gall bladder. The roots will need to be chopped, then take two tablespoons in a glass of boiling water and cook for twenty minutes. The fire should be slow. It will turn out a dark broth containing a lot of valuable components.

How to drink rosehips

It is useful to know not only how to brew rose hips in order to preserve vitamins, but also in what doses it is recommended to drink it. A decoction of berries is richer in minerals, and the infusion contains many vitamins. For prevention and in order to maintain health, one or two glasses a day every other day will be enough. Such use will prevent the occurrence of a possible allergy. If the dog rose is used as a medicine, its dose should be selected by a doctor.

If you brew a rosehip correctly and observe the measure in its use, it will heal the body and bring many benefits that have been known to people since ancient times. In conclusion, it remains only to add that the best drink can be prepared from carefully selected berries, which you can collect yourself. Or, if this is not possible, you can buy them at the pharmacy.

When you get tired of ordinary dishes and want something special, you don’t have to go to a restaurant. Now on the shelves of shops you can see products for the preparation of a wide variety of delicacies, including Japanese cuisine. However, it is not so easy to find one of the most important ingredients in Japanese dishes - rice vinegar. How can I replace it?

Should I look for alternatives?

Rice vinegar is a product that is rare and quite expensive. It is not surprising that many cooks are thinking about completely excluding it from the dish. However, this extreme measure will negatively affect the taste of homemade sushi or rolls. After all, this type of dressing is used, mainly, not to make the rice sticky, as many people think (if it is cooked correctly, it will be sticky enough), but to give the dish an exceptional taste. Rice for sushi and rolls is very fresh, as it is cooked without adding any spices, and vinegar contains sugar, salt and wine.

Among other things, it has antibacterial properties, which is very important when working with raw fish. Recently, thanks to a milder and piquant taste compared to other types of vinegar, rice is becoming increasingly popular in Europe. It is used not only in Asian dishes, but also in the preparation of sauces, dressings, meat marinades and is even added to soft drinks.

What can replace rice vinegar in rolls?

Once you can’t do without this refueling, it’s extremely difficult to find in stores or you want to save money, what should you do? Is it possible to replace rice vinegar with ordinary? Honestly, without changing the taste is impossible. Pure apple or wine products will give rolls or sushi a more sour, sharp taste. But there is still an alternative. If sugar and salt are added to various types of vinegars, their taste will be closer to the original. Consider a few recipes for making rice dressing. The technique will be the same, only the components will differ.

Use apple cider vinegar

• apple cider vinegar - 1 tbsp. l .;
• granulated sugar - 1 tsp;
• salt - ½ tsp;
• hot water - 2 tbsp. l

• wine vinegar - 4 tbsp. l .;
• sugar - 3 tbsp. l .;
• salt - 1 tsp.

• table vinegar 6% - 50 ml;
• soy sauce - 50 ml;
• sugar - 1 tbsp. l

Wine or apple vinegar and nori

• vinegar - 2.5 tbsp. l .;
• granulated sugar - 2.5 tbsp. l .;
• salt - ½ tsp;
• nori - 1 sheet.

To prepare the vinegar solution in these ways, you need to mix all the ingredients in one container and put on the stove. Not bringing to a boil, heat until sugar and salt are completely dissolved. In the case of nori, crushed algae must be added after heating the solution, and then beat the mixture until smooth. Also, in any of these recipes, you can add dry seaweed or orange zest.

Thus, the difference with this eastern dressing will be almost imperceptible. Pour boiled rice over one of these dressings and gently mix with a wooden spoon.

What else can replace sushi rice vinegar? A good option is obtained from ginger marinade: it is also sweet and sour and goes well with rice. In addition, lemon juice may help. Take 2 tbsp. l juice, add 2 tbsp. l warm water and dissolve in it 1 tsp. sugar and ½ tsp salt.

Do not replace the rice product with a balsamic one: it has a specific sharp aftertaste that can interrupt the taste of the finished dish. It is also not recommended to use table 9% vinegar.

If you fundamentally need an identical taste, try making rice vinegar yourself.

Another alternative recipe that allows you to completely repeat the taste of the original. It is very laborious and time consuming, but the result will be worth it. You will not be able to distinguish this rice vinegar from the one bought in the store and also avoid fakes.

All containers for cooking should be made of glass, should be mixed with wooden accessories.

Ingredients:

• white rice (preferably jasmine) - 300 g;
• dry yeast - 1 / 4-1 / 3 Art. l .;
• sugar - 800 g;
• egg white.

Cooking:

1. Wash the rice, fill with water. Insist 4 hours under the lid.
2. Put the rice dishes in a cool place overnight.
3. The next day, strain through cheesecloth to make rice water. Pour a glass of sugar into it and stir until it dissolves.
4. Steam the solution (steam bath) for 25 minutes and then let cool.
5. Pour into a glass container and add yeast (1/4 tbsp. Per liter of liquid).
6. Leave for a week to ferment.
7. Pour the solution into a clean jar. Gauze the gauze and place it in a dark place for fermentation.
8. Vinegar should be infused for a month or two at room temperature until the desired taste.
9. Slightly unclear ready-made liquid, boil (for longer storage) and bottle.

It should turn out more than a liter of vinegar. To make it more transparent, add egg white before the last boil.

Home-cooked rice dressing will be fragrant, sweet, with a slight acidity, very pleasant to taste. The product is much softer and more delicate than apple or alcohol vinegar; in addition, it is rich in amino acids.

The composition of many sushi and rolls of traditional Asian cuisine includes three main ingredients, the rest change, giving an indescribable taste - they are removed, added ... In Japanese cuisine there are always rice, rice vinegar and nori seaweed (another name - kombu). The disadvantage of the listed permanent components is their high price. Therefore, if desired, it can be replaced with more economical analogues.

What is the uniqueness of rice vinegar

Traditionally, rice vinegar is made from rice wine or fermented brown rice (sometimes black is also used). It has a pleasant mild flavor, which gives those dishes, which include. The difficulty in replacing it is that it is difficult to reproduce such a mild taste and a slightly sweet taste, so other vinegar will need to be mixed with water, salt, sugar or soy sauce. Vinegar infused in rice gives the dishes only a slight, barely noticeable, sourness. Rice-based vinegar is a dietary seasoning, which is why it is so common in the preparation of many dishes not only in Far East Asian, but also in European cuisine. It is added to cold and warm salads, soups, sauces, as well as marinades, Japanese and Chinese noodles, hot dishes and, of course, to rolls and sushi - it is a natural preservative for raw fish.

Rice-based vinegar fits many dishes

How does it differ from other types of vinegar

Firstly, it is not so "caustic" and does not harm the gastric mucosa, for its use there are no contraindications for diseases of the gastrointestinal tract.

Secondly, the most important property of rice vinegar is the ability to reduce the calorie content of the products in which it is added, as well as contribute to the proper metabolism.

And thirdly, rice vinegar contains the largest number of amino acids, there are 20 of them! They fight against toxins and toxins in the body.

Rice Vinegar is a Dietary Product

What can replace rice vinegar

There are several replacement options, these are pure vinegar (wine and apple), and various dressings based on them. Consider all our options. So, to replace rice vinegar fit:

• Table vinegar 6%;
• Ginger pickle;
• White wine vinegar;
• Acetic essence 70%;
• A variety of gas stations.

Red wine vinegar can be used to replace rice vinegar in its pure form or at the base of dressings

Pure vinegar when replacing changes the taste of the finished dish, it turns out to be slightly sharper and sour, not as pleasant as when using rice vinegar. In addition, they give a sour smell.

As for the vinegar essence of 70%, it has a very large acid, and to replace it with rice vinegar, you must first dilute it with water in the proportions determined for each level of concentration of vinegar. For example, to get 6% vinegar from it, which can already be replaced with rice, you need to 1 tbsp. spoon of essence add 12 tbsp. tablespoons of water.

Do not replace rice vinegar with balsamic, as it is too spicy and interrupts the taste of fish, rice, and other ingredients of the dish. Also, you can not take 9% table vinegar to replace it, it will add too sour taste.

What is the concentration of the product? Is it diluted?

Each vinegar has its own concentration, somewhere - more acetic acid, somewhere - less. The concentration of rice vinegar - 3%, apple - 4-5%, wine is 4%, 6% and 9%. Acetic acid solution - essence has a concentration of 70%.

For some recipes, you need to change the concentration of vinegar, diluting it with clean water. To do this, there are special online calculators of vinegar concentration, they can be found on the Internet. For each initial vinegar and the desired result, there are proportions. For example, in order to get 9% vinegar from vinegar essence 70%, we part 1 part vinegar in 7 parts water.

How to get 6% from 9%

Most often dilute 9% vinegar to 6%. So, to change the concentration, you need to dilute 9% vinegar with water in the following proportions: 2 parts of available vinegar and 1 part of water, that is, for 2 cups of vinegar 9% we take 1 cup of water, dilute, and as a result we get 3 cups of vinegar 6%.

How do vinegar dressings

When cooking Japanese dishes, some housewives replace rice vinegar not with pure vinegar from other materials, but with vinegar-based dressings. Here are some of the recipes:

Red grape vinegar dressing

1. Mix 4 tbsp. tablespoons of wine vinegar, 3 teaspoons of sugar and 1 teaspoon of salt;
2. Bring to a boil, but be careful not to let it boil.

With apple

1. 1 tbsp. a spoonful of apple cider vinegar mixed with 1 tbsp. a spoonful of clean water (it is desirable that it be warm or at least have room temperature), add 3 teaspoons of sugar and 1 teaspoon of salt;
2. Bring to a boil. Just as in the previous version, do not boil.

Acetic Soy

1. 2.5 tbsp. tablespoons of table or white wine vinegar mixed with 2.5 tbsp. tablespoons of soy sauce, add 1 tbsp. a spoonful of sugar;
2. Boil. You can add spices and sesame seeds.

Lemon

1. 2 tbsp. tablespoons of lemon juice mixed with 2 tbsp. tablespoons of warm water, add 1 teaspoon of sugar, 1/2 teaspoon of salt;
2. This dressing does not need to be heated and brought to a boil. After dissolving the salt and sugar, it is ready.

Many people cannot distinguish lemon dressing in Japanese dishes from real rice vinegar, this suggests that this substitute does its job perfectly.

Green with algae

1. You can use 1 sheet of nori or 2 sheets of other algae, do not take kelp, as it gives an unpleasant bitterness;
2. Take 2.5 tbsp. tablespoons of any vinegar (you can use apple or wine), 2.5 tbsp. tablespoons of sugar; 1/2 teaspoon of salt;
3. We heat everything until sugar and salt dissolve;
4. Grind the algae, add them to the vinegar mixture and beat everything with a whisk until smooth.

With algae, you can also make a dressing that replaces rice vinegar.

As close as possible to the properties of real rice vinegar will be home-made rice vinegar. Of course, it takes a lot of time:

1. Pour 1 cup of washed round-grain rice into a deep glass dish;
2. Pour with clean water (you need 250 ml, a glass and a quarter of a glass);
3. Leave the soaked rice for 4 hours at room temperature, then place in the refrigerator for a longer time, for example, night;
4. We filter the rice through cheesecloth or other clean cloth (before that we do not squeeze it), at the output we get 200 ml of liquid, if less - add boiled water to a glass;
5. In the resulting liquid, pour 4 tbsp. tablespoons of sugar, let it dissolve, stirring with a wooden (this is an important condition) spoon;
6. We put such a rice-sugar solution in a water bath, as soon as the water under it begins to boil, count down 20 minutes;
7. Remove from the water bath, let cool;
8. Add 1/3 teaspoon of dry yeast, mix;
9. Leave the solution for a week in a glass jar to ferment. The jar should not be closed, but it should be covered with clean gauze - it provides air access and protects against dust and other unnecessary substances;
10. After a week, the solution stops wandering and bubbling, which means that sugar has almost completely turned into alcohol, we leave it to settle for another month;
11. After the specified period has passed, drain the solution through cheesecloth and boil;
12. Cool, pour into a bottle of dark glass - rice vinegar does not like light, and put it in the refrigerator;
13. Rice vinegar is ready.

Turbidity of homemade rice vinegar can be easily eliminated

The drained solution may be cloudy, this does not mean that you did something wrong. You can lighten it by adding 1 beaten protein of fresh chicken egg when boiling. After this, it is better to drain the solution again through cheesecloth.

Rice vinegar is used in Asian cuisine, primarily for sushi and rolls. Can this ingredient be simply excluded from the recipe? We answer: no, without it - absolutely nothing. Rice vinegar serves as a kind of fastening link - it helps rice stick to nori seaweed, into which it is wrapped, but prevents them from sticking together. Therefore, we either replace it, or cook at home on our own, or buy an original product.

Rice vinegar is an essential element in cooking rolls.

How to replace the product when pickling

As you know, rice vinegar is also used for marinade. For example, it is present in ginger marinade. To replace, we prepare such a gas station (at the output we get 1/3 cup):

1. We dilute apple (5%) or wine (6%, 9%) vinegar with water to a concentration level of 4%. If we take wine vinegar 6%, the proportions will be as follows: 3 tbsp. tablespoons 6% vinegar need 1.5 tbsp. tablespoons of water;
2. Add 2 tbsp. tablespoons of sugar and 1.5 teaspoons of salt;
3. Bring to a boil.

Substitution in rolls and sushi

You can use any of the above dressings, the choice of a substitute depends only on the remaining ingredients that make up the dish. In sweet rolls, you will not add green dressing with seaweed, but lemon dressing will be most welcome.

Cooking rice vinegar - from sushi to salads and soups

Vinegar has become an indispensable ingredient in cooking, it is often used by housewives, not even suspecting that there are a lot of varieties of the product: apple, wine, malt, balsamic and even rice - we will talk about it today. How does he differ from his “brothers” when he appeared and what can be cooked with his help?

Product History and Geography

Rice vinegar more than two millennia ago appeared in China, and in Japan - in the 3-4th century BC. This is the earliest mention of him. The manufacturing process was too long and time-consuming, so the product was quite expensive and only the upper layers of society could use it, and privileged persons also knew. Only from the 16th century did it become available to the general public.

Vinegar was used as a seasoning for rice during the preparation of sushi. The point is that raw fish is mixed with salt and rice during cooking. A reaction occurs and rice begins to secrete lactic acid. Acid plays the role of a preservative for fish, gives it a "sourness" and extends its shelf life. That's just the whole process can drag on for a month. Rice vinegar allows you not to waste time on long-term fermentation, make sushi preparation lightning fast and without compromising the quality of the dish.

The product is obtained from different varieties by continuous fermentation. Just like when people first learned to make vinegar from rice, it remains a mystery, but all traces lead to Asia. By the way, the countries of this region are still leaders in the production and supply of an invaluable ingredient to all continents.

Species and varieties

Today there are three varieties of this product: white, black, red.

1) The black  in demand in Chinese cuisine. It is obtained from a mix of long-grain rice and some sticky varieties. Then cereals are added to the resulting mixture: barley, rice husk, wheat. The combined mixture undergoes double fermentation, moreover, the process stretches for about six months. But in the end, a rich, dense product of a noble dark shade is born.

2) To get red  variety, ordinary rice is mixed with special red yeast, after which the mixture begins to ferment.

3) White  the look is obtained from a sticky white variety without any additives or other ingredients.

Briefly, the process of fermentation and the birth of vinegar looks like this: rice is soaked in water for a certain time, then the liquid is filtered off and placed in a refrigerator. After a certain time, sugar is added to the liquid, heated, yeast is added and left to ferment in a warm place. The composition is periodically mixed, and when the bubbles cease to form, it is filtered off, filtered, boiled, and the finished product is poured into containers.

Beneficial features

Rice vinegar has a number of useful qualities and properties, and the Chinese consider it a valuable product (including as a medicine). It contains amino acids that are necessary for cell regeneration, energy production and normalization of metabolic processes. It contains easily digestible forms of calcium, due to which heals bones and joints. It has a sufficient amount of potassium, allows you to adjust the water-salt balance in the body, is rich in phosphorus.

Unlike its "counterparts" it is not dangerous for the gastric mucosa, therefore it can be used for ulcers and gastritis. It improves digestion, which is why it is included in most diets for proper nutrition. Doctors confirmed the presence in its composition of more than 20 useful amino acids that remove toxins, block the action of free radicals (metabolic products in the body), which prolongs youth.

Rice vinegar relieves the body of cholesterol and, with regular use, helps keep the vessels in excellent condition.

The product has virtually no prohibitions in use. Its consumption can only be limited by patients with diabetes mellitus and people with a pronounced allergy. The only thing worth paying attention to is the manufacturer. From the quality of production technology of the product depends on its usefulness and taste.

Taste qualities

Rice vinegar, like its "cousins," has a sour taste and a characteristic pungent aroma. The taste of the product varies depending on the type of vinegar:

Black has a rich taste and aroma. Taste notes from different manufacturers can vary from sweet to strong.
  Red has a tart-sweet flavor, it is filled with fruity notes and pleases with a pleasant light aroma.
  The white look is recognized as the softest and most tender. It is much more tender than the French wine.

With prolonged or improper storage, the taste of the product may change, so strictly follow the manufacturer's instructions.

Cooking Application

Rice vinegar in cooking is used quite widely. From sushi seasoning, he turned into a universal assistant in the kitchen. It is added to salads, sauces, pickled fish and meat, put in baked goods. But for each dish a certain type of vinegar is suitable:

Black is added to stewed dishes, meat is dipped into it. It successfully replaces balsamic vinegar due to its density and luxurious fragrant bouquet.

Red is added to sauces, soups, noodles. It goes well with seafood dishes.

White is added to deep-frying, in which seafood will be fried. In Asia, pickle fish with white vinegar and season salads and sauces; it is an indispensable ingredient in Sunomono salad dressing. And, of course, he has a central role in the preparation of sushi, rolls and sashimi.

Rice vinegar is an extremely useful and versatile product!

Traditional Japanese dishes appeared on our tables not so long ago, but in such a short time many managed to fall in love. Some people prefer to visit restaurants, immersed in the atmosphere of Japanese traditions, while others like to cook sushi and rolls in their own kitchen.

An indispensable component of these overseas dishes is rice vinegar. Sometimes it is difficult to find in the nearest supermarket because of its high cost, but this is not a reason to refuse dinner. Such an ingredient is very easy to prepare on your own or replace with other products.

Rice vinegar is used to make all kinds of sauces and dressings, for vegetable and fish dishes. This unique product with a spicy acidity and a light aroma not only gives the dishes an incredible taste, but also replenishes the reserve of important amino acids, improves digestion and alkalizes the body.

How to replace rice vinegar: recipes with available products

Specific flavoring notes of rice vinegar can be replaced with other vinegar and seasonings if desired. If you try hard, then even gourmets will not be able to notice the substitution. In addition, wine, apple and other vinegars are more budget ingredients.

Grape Vinegar Dressing

• Combine sugar (6 tbsp.), Salt (2 tsp.), Red grape vinegar (8 tbsp.).
• Pour the mixture into a small saucepan, and put on a small fire.
• Heat and stir the solution until all ingredients have dissolved.
• Never bring the liquid to a boil.
• Cool and use as rice vinegar.

On a note!  Grape vinegar often causes allergic manifestations and irritation of the stomach, therefore, with a tendency to food allergies and increased acidity of the stomach, it is better to use other alternative substitutes.

Apple Cider Vinegar Seasoning

• You will need hot water (3 tbsp.), Sugar (2 tsp.), Salt (1 tsp.), Apple cider vinegar (2 tbsp.).
• Combine all the components in a glass and mix them thoroughly.
• After salt and sugar have completely dissolved, vinegar will be ready for use.

Soy sauce and table vinegar dressing

• Take 25 mg of table vinegar (6%), 25 g of soy sauce and 10 g of sugar.
• Dissolve the ingredients and add to the dish instead of rice vinegar.

Lemon juice dressing

• Pour warm water (4 tbsp.), Lemon juice (4 tbsp.), Sugar (2 tsp.), Salt (1 tsp.) Into any container.
• Mix components until a homogeneous liquid is obtained.
• If the salt does not dissolve well, the mixture can be slightly warmed up on a gas stove.

Nori seaweed dressing

• Take two nori leaves, grind them with a blender to make a powder.
• Mix 5 tbsp. l any vinegar that you have with 1 tsp. salt and 5 tbsp. l Sahara.
• Heat the mixture until completely dissolved.
• Add the nori to the resulting dressing and stir everything well.

Important!  Only nori seaweed is suitable for this dressing, kelp will give the food a bitter aftertaste.

Homemade Rice Vinegar

If you are so fond of Japanese cuisine that you often began to cook sushi yourself, do not spoil the uniqueness of recipes with rice vinegar substitutes. It is quite simple to prepare it, and the cost price will come out much less than the store version.

To prepare vinegar, you will need such components:

• 200-250 g round grain rice
• 250 mg boiled water
• 1/3 tsp dry yeast
• 100 g sugar (4 tbsp.)

Stages of preparation:

1. Pour rice into a glass bowl or tray.
2. Add water to the rice and let it stand for about 4 hours.
3. Then send the dishes with rice in the refrigerator for 12 hours, preferably at night.
4. In the morning, discard the rice on a sieve with a clean cloth and separate the liquid. You should have exactly 250 mg. If less is obtained, adjust the fluid volume to the original amount.
5. Put rice infusion in a water bath, add sugar to it.
6. When the water begins to boil under the rice syrup, detect 20 minutes and then remove it from the heat.
7. Cool the rice water, drain it into a glass jar and add yeast to it.
8. Cover the jar with gauze and leave the rice syrup for a week to complete the fermentation process.
9. After the bubbles no longer appear on the surface, leave the syrup for another 25-30 days.
10. After this time, strain the rice syrup and boil.
11. After cooling, you will get natural rice vinegar.

On a note!  Usually the syrup turns out a little muddy, but it's easy to fix. While boiling, add whipped protein to the syrup, then strain the liquid again.

Why not replace rice vinegar or how not to spoil sushi?

Experienced dryers strongly do not recommend using balsamic vinegar as a substitute. Its recipe involves the use of herbs, which can distort the taste of rice and dishes from it. As a result, instead of a slight sourness, you get a bouquet of herbs.

Also, do not use 9% table vinegar for the preparation of rice vinegar substitutes. This will give the dish excess acid and a strong aroma of acetic acid.

Most are skeptical of rice vinegar substitutes, believing that they spoil the taste of sushi. But sushi refute this point of view. Skillful preparation of rice vinegar analogues and their proper use will give your dishes a real taste of Japanese cuisine.