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Vinegar
has been known and appreciated as an important food adjunct (condiment and
preservative) for as long as man has been able to practice the arts of brewing
and wine making. It is mentioned in early classical literature and the Bible.
Vinegar, derived from the French word Vinaigre, means, literally, sour or
sharp wine (vin = Wine, aigre = sour or sharp) . The Chinese and Japanese
letter for which
means vinegar, is made from two parts- (SAKE)
and (TSUKURU).
The former character means wine or liquor and the latter means produced.
Therefore the meaning of (SU)
is something made from wine, that is, vinegar. |
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There are various
types of vinegar in the world, made from so many kinds of raw materials.
Apple or cider vinegar is the most common table vinegar used in the United
States. Wine vinegar is used extensively in the large grape-growing regions
of Europe. Malt vinegar is very popular in England. In the Far East, especially
in Japan, rice vinegar is the most typical vinegar. Sometimes such commodities
as fresh pears, peaches, plums, figs, oranges, pineapples and berries
can be used for production of vinegar.
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| Vinegar
is one of the keys to good Cooking. Because of its sourness, which is able
to bring out the sweetness, saltiness and “umami” (glutamate-like
taste), it deepens the taste of the entire dish. The aroma of vinegar is
another important element in cooking. It harmonizes well with and enhances
the aromas of other cooking materials. Vinegar also preserves the color
and shape of foods, thereby preventing them from going bad or losing their
appeal, One of the shortcomings of vinegar is its sharp and irritating sourness
and odor, which many people find unpleasant, For this reason the selection
of a well-balanced, mild and aromatic vinegar is of utmost importance when
putting together cooking materials to make delicious, aromatic dishes. |
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| In
the long history of vinegar, production methods have been altered in order
to achieve faster production. There are three methods of production now.
The first is the most traditional method, the Japanese or Orleans process;
the second is known as the Generator process or quick vinegar process:
and the third, the most economical and fastest method, is named the submerged
aeration method. Although the second and third methods are more economical
than the Japanese method, the Marukan Vinegar Company obstinately refuses
to use the two faster methods, since these can never produce as fine a quality
of vinegar as the slow and natural brewed method. |
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| The
Marukan Vinegar Company has been brewing natural rice vinegars in Japan
since 1649. Rich experience and scientific improvements accumulated during
these more than three centuries make them experts of 100 percent naturally
matured vinegar by the traditional method. We use only selected rice, and
spend about one month for brewing. |
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