Chinese 香醋 (xiangcu) and Japanese 黒酢 (kurozu).
They are black rice vinegars, made from husked rice. This page in Japanese shows the Chinese vinegar being made, they say the difference is the Chinese use steamed sticky rice and a long process of maturation (more than 6 months), which is different from Japanese process that is not explained as everybody knows… well, except me. I’ll investigate some day.
Old Asian medicine and dietetics already recommended to have vinegar in your food daily. But recently, some research has found a lot of properties to vinegar, to whole food, etc… and faith in vinegar has been revived. Well, I buy the black vinegars at the pharmacy. LOL !
They probably don’t have a miracle effect, but in hot days, vinegared food makes you feel cooler. Try it ! And if you have lots of carbs, or lots of fried items, or too much salt in one meal, vinegar seems to slightly restablish some balance. I “feel” it.
The most important is they taste really very good.
As you see, the Chinese vinegar is thick, totally dark and velvety like ink. It is deeply flavored, flowery. It’s a sauce in itself, I use it as my dip for gyoza.
The Japanese one is lighter, more neutral.
You have many ways to use them.
For instance, steam or briefly boil bok choy. They are Chinese, they want the Chinese black vinegar.
Add a few drops of fragrant sesame oil. Garlic paste if you want (not today), chili pepper if you want (always).
The Japanese travel a lot in Summer. Their vinegar meets the olive oil garlic and bell pepper confits, to spice up white daifuku beans.
Let’s grill something. I see all the American bloggers grilling… It’s contagious. That’s not on the barbecue, but in the oven toaster… that makes it too.
Corn in the husk. Why, why, why, did they take away some leaves from my corn in the shop ? To make it kawaiii… Well done ! Then, how do I protect the grains ? With foil maybe, but I had none left. Olive oil, a little then.
Cal 508 F6.0g C105.3g P21.1g