[Vinegar]
Vinegar is one of the oldest seasonings created by mankind. Its origins can be traced back to the natural fermentation of alcoholic beverages during the preservation of fruits and other foods, and the further action of bacteria that produced acetic acid. The French word “vinaigre” also refers to the process by which wine (vin) turns sour (aigre) to produce vinegar.
The human sense of taste includes sweet, salty, umami, bitter, and sour, but sourness serves as a particular alert. While it makes us aware of rotten or unripe fruit, acidity also stimulates salivation and stimulates appetite, and it also relieves tension and relieves stress. It also relieves fatigue and muscle pain. The organic acids in vinegar, such as acetic acid and citric acid, break down lactic acid, which causes fatigue, and reduce the accumulation of lactic acid.
Among ancient civilizations, the first use of vinegar is believed to have been in Egypt. As Japan prohibited meat eating with the transmission of Buddhism, a culture of seasoning and eating fish and vegetables developed, and vinegar and salt were used to eat sashimi, a valuable raw seafood dish. During the Nara period (710-794), a set of “four kinds of utensils” (soy sauce, salt, vinegar, and sake) was used by the nobility, and vinegar was regarded as a luxury item. In the Heian period (794-1185), “namasu,” thinly sliced seafood, appeared, and in the Muromachi period (1333-1573), “hizu namasu” and “sunomono” were created. The New Year's dish “Kohaku Namasu” (red and white Namasu) is a remnant of these dishes. In the Edo period (1603-1867), the spread of soy sauce led to the establishment of today's “sashimi” culture, in which raw fish is eaten with soy sauce and wasabi (Japanese horseradish). At the same time, vinegars such as “nihaizu” and “sanbaizu,” which are vinegar mixed with miso or soy sauce, were devised and used.
Vinegar produced around the world are derived from local specialties and brewing cultures. For example, rice vinegar is common in Asia, cereal vinegar in northern China, wine vinegar in southern Europe, apple cider vinegar in the United States and Germany, malt vinegar in England, and date vinegar in the Middle East and North Africa, reflecting local culture and tradition.
My favorite recent dish using vinegar is a Taiwanese breakfast staple called “鹹豆漿” (xian doujiang). This dish is a soup made by adding vinegar to warm soybean milk, which hardens like a soft tofu. Ingredients include raayu (Chinese red chili oil), soy sauce, small green onions, dried shrimp, fried bread (yujiao), takuan (pickled radish), pak choi, and Chinese pickles, giving this dish a relaxing and gentle flavor. When I make this dish, I arrange the ingredients, but using Chinese aromatic vinegar or black vinegar adds a unique flavor to the dish and makes it delicious. I recommend this dish for the coming season as it is easy to make and warms you up. Please give it a try.
I am grateful for vinegar, which has supported the health and food culture of people around the world, and would like to make more use of vinegar.
THE's Soy Sauce Cruet
https://www.shokunin.com/en/the/
Shirokiya Shikkiten's Teshiozara
https://www.shokunin.com/en/shirokiya/teshio.html
Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html
Tokyo Doujiang Seikatsu
https://maps.app.goo.gl/9c7d21VVkF1HPGAt8
Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html
References
https://ja.wikipedia.org/wiki/酢
https://www.iio-jozo.co.jp/mame/history.html
https://ja.wikipedia.org/wiki/膾
https://www.jstage.jst.go.jp/article/cookeryscience/54/3/54_153/_pdf
https://taiwan-ten.com/sweet-taiwan-time/3345
https://tdu.repo.nii.ac.jp/record/205/files/11.%E5%A4%96%E5%86%85%E5%85%88%E7%94%9F%E3%80%80.pdf
