Rice Wine Vinegar Substitue

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Saki?

--
I want my... I want my...

tinyurl.com34h7lOpen ↗

d w a c o n said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Saki?

Unfortunately the person enquiring through me is from
Colombia where thare are NO (or very hard to find) Asian
supply stores. If rice wine vinegar is unheard of there,
what hope for Saki do you think?

Daisy

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy <[email hidden]>
Interjected.. :

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Thanks

Daisy

It's going to be almost impossible to tell the difference
if you took regular white vinegar, and added a small amount
of sugar. Some people do use vinegar and add a bit of Sake.
Any will do.

Just make sure not to add too much. You not suppose to
taste the vinegar. It has to kind of linger but not
pronounce itself.

Now you made me want sushi. Oh man. Trip to the Island
Market (150' table with fresh fish on it of all kinds.)

Steve

Buffering... _69%_ |||||||||||||||||||

"d w a c o n" <[email hidden]> wrote in message
news:vfOdc.18401$ZH2.16677@fed1read06...

Quoted message said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Saki?

Noooooooooo!!! There really is no substitute because sushi
rice is defined by the vinegar (and sugar). It's widely
available, why the need to substitute? I suppose if you're
on a boat off shore or in a cabin on the Arctic circle you
might use diluted distilled white vinegar, but I cannot
suggest the right dilution. 50% perhaps? I expect it would
not taste right in any case.

--
Peter Aitken

Remove the [censored] from my email address before using.

Daisy said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Thanks

Daisy

I'd use white wine vinegar. Barring that I'd use plan old
white vinegar with a pinch of sugar in it. blacksalt

kalanamak said:

Daisy said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Thanks

Daisy

I'd use white wine vinegar. Barring that I'd use plan old
white vinegar with a pinch of sugar in it.

I would go with a mild sherry vinegar with a touch of sugar.

-sw

Steve Ritter said:

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
<[email hidden]> Interjected.. :

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

It's going to be almost impossible to tell the difference
if you took regular white vinegar, and added a small
amount of sugar. Some people do use vinegar and add a bit
of Sake. Any will do.

I was just looking for sugar content in rice wine vinegar,
because I didn't think there was any, and came upon a URL to
a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there. I
thought that was where most of the sweetness came from.
Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

--Blair "It'd be more
interesting to be doing it
right now..."

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

kalanamak said:

Daisy said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating sushi
rice.

Thanks

Daisy

I'd use white wine vinegar. Barring that I'd use plan old
white vinegar with a pinch of sugar in it.

I would go with a mild sherry vinegar with a touch
of sugar.

-sw

Sherry vinegar would likely be the *worst* substitute. It
has a strong and distinctive flavor that is worlds removed
from the delicacy and neutrality of rice vinegar.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Steve Ritter said:

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
<[email hidden]> Interjected.. :

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating sushi
rice.

It's going to be almost impossible to tell the
difference if you took regular white vinegar, and added
a small amount of sugar. Some people do use vinegar and
add a bit of Sake. Any will do.

I was just looking for sugar content in rice wine vinegar,
because I didn't think there was any, and came upon a URL
to a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there. I
thought that was where most of the sweetness came from.
Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

The standard traditional sushi rice is made with rice
vinegar, sugar, and a pinch of salt. That's all.

--
Peter Aitken

Remove the [censored] from my email address before using.

Daisy said:

d w a c o n said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating sushi
rice.

Saki?

Unfortunately the person enquiring through me is from
Colombia where thare are NO (or very hard to find) Asian
supply stores. If rice wine vinegar is unheard of there,
what hope for Saki do you think?

Daisy

That person was able to get raw sushi rice and not rice wine
vinegar? There are no good substitutes, however coconut
vinegar tends to be mild enough not to overwhelm the rice
flavour. Any other mild vinegar would work, although it
wouldn't taste like proper sushi rice.

On Sat, 10 Apr 2004 21:01:14 GMT, Blair P. Houghton <[email hidden]> Interjected..
:

Quoted message said:

Steve Ritter said:

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
<[email hidden]> Interjected.. :

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating sushi
rice.

It's going to be almost impossible to tell the
difference if you took regular white vinegar, and added
a small amount of sugar. Some people do use vinegar and
add a bit of Sake. Any will do.

I was just looking for sugar content in rice wine vinegar,
because I didn't think there was any, and came upon a URL
to a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there. I
thought that was where most of the sweetness came from.
Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

--Blair "It'd be more
interesting to be doing it
right now..."

Yes. Most of it is hype. Purist type thing.

I'd also love to do a taste test. Some sushi chefs have
their own little added mix. Just a hint, and it does make a
difference. But only to an expert or during a taste test.

Add to that the quality of Nori. Unless we're talking
strictly Nigiri.

Ultimately, in a pinch, vinegar and a pinch (cough) of
sugar, will do fine. If anyone finds it not acceptable, as
little as it is used in the rice, they're just talking,
because they can.

The fish makes the sushi. The rice is a supporting actor in
a highest order. Steve

Buffering... _69%_ |||||||||||||||||||

On Sat, 10 Apr 2004 21:50:48 GMT, "Peter Aitken" <[email hidden]>
Interjected.. :

Quoted message said:

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Steve Ritter said:

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
<[email hidden]> Interjected.. :

> Can anyone on the group please suggest a viable
> alternative for rice wine vinegar when creating sushi
> rice.

It's going to be almost impossible to tell the
difference if you took regular white vinegar, and
added a small amount of sugar. Some people do use
vinegar and add a bit of Sake. Any will do.

I was just looking for sugar content in rice wine
vinegar, because I didn't think there was any, and came
upon a URL to a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there. I
thought that was where most of the sweetness came from.
Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

The standard traditional sushi rice is made with rice
vinegar, sugar, and a pinch of salt. That's all.

Who's tradition may this standard be? Edo style? Okinawa?
East, South, West? God forbid L.A.? Chicago?

I've heard it made with Sauternes. And with sake.

Steve

Buffering... _69%_ |||||||||||||||||||

Peter Aitken said:

Noooooooooo!!! There really is no substitute because sushi
rice is defined by the vinegar (and sugar). It's widely
available, why the need to substitute?

When I lived in the subarctic (no joke), the (only) store
couldn't get anything that wasn't on the shipper's very
short list of supplies. We were lucky if we could get
peppercorns or turkey, let alone rice wine vinegar.

(This is starting to sound like an "uphill both ways in waist-
high snow - AND WE LIKED IT!" story. Sorry.)

Anyway, what I'm trying to say is that sometimes people who
live in urban areas with lots of amenities forget that for a
surprisingly large number of people worldwide, it's not just
difficult to get things that we take for granted: it's
impossible.

BTW, although it might not have been posted when you
replied, the originator of the question lives in Colombia,
South America. I suspect few small towns in that country
have an Asian market.

wd40

Quoted message said:

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy <[email hidden]>
Interjected.. :

Quoted message said:

Can anyone on the group please suggest a viable
alternative for rice wine vinegar when creating
sushi rice.

Rice vinegar (made from fermented rice) and rice wine
vinegar (made from leftover rice wine) is 10-15% lower in
acidity than plain white vinegar (4.3-4.5% vs. 5%). Simply
dilute white vinegar slightly with water. Unseasoned rice
vinegar or rice wine vinegar is just vinegar and water.
Seasoned rice or rice wine vinegar has salt and sugar added.
Sake (wine) is *not* a substitute for vinegar, 'though some
recipes call for a small amount as additional flavoring.

"Bubbablue" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

Noooooooooo!!! There really is no substitute because
sushi rice is

defined

Quoted message said:

Quoted message said:

by the vinegar (and sugar). It's widely available, why
the need to substitute?

When I lived in the subarctic (no joke), the (only) store
couldn't get anything that wasn't on the shipper's very
short list of supplies. We were lucky if we could get
peppercorns or turkey, let alone rice wine vinegar.

(This is starting to sound like an "uphill both ways in
waist-high snow - AND WE LIKED IT!" story. Sorry.)

Anyway, what I'm trying to say is that sometimes people
who live in urban areas with lots of amenities forget that
for a surprisingly large number of people worldwide, it's
not just difficult to get things that we take for granted:
it's impossible.

BTW, although it might not have been posted when you
replied, the originator of the question lives in Colombia,
South America. I suspect few small towns in that country
have an Asian market.

wd40

You are quite right - many of us, myself included, tend to
forget this.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Steve Ritter" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Sat, 10 Apr 2004 21:50:48 GMT, "Peter Aitken"
<[email hidden]> Interjected.. :

Quoted message said:

"Blair P. Houghton" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Steve Ritter <[email hidden]> wrote:
>On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
><[email hidden]> Interjected.. :
>
>> Can anyone on the group please suggest a viable
>> alternative for

rice

Quoted message said:

Quoted message said:

Quoted message said:

>> wine vinegar when creating sushi rice.
>
> It's going to be almost impossible to tell the
> difference if you

took

Quoted message said:

Quoted message said:

Quoted message said:

>regular white vinegar, and added a small amount of
>sugar. Some people

do

Quoted message said:

Quoted message said:

Quoted message said:

>use vinegar and add a bit of Sake. Any will do.

I was just looking for sugar content in rice wine
vinegar, because I didn't think there was any, and
came upon a URL to a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there.
I thought that was where most of the sweetness came
from. Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

The standard traditional sushi rice is made with rice
vinegar, sugar,

and a

Quoted message said:

Quoted message said:

pinch of salt. That's all.

Who's tradition may this standard be? Edo style? Okinawa?
East, South, West? God forbid L.A.? Chicago?

The tradition of my 80 year old Japanese mother in law and
numerous relatives in Japan. I don't claim that this is the
only valid way to do it, there are certainly lots of
variations - but that's where it all started.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Steve Ritter" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Sat, 10 Apr 2004 21:01:14 GMT, Blair P. Houghton
<[email hidden]>

Interjected..

Quoted message said:

:

Quoted message said:

Steve Ritter said:

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
<[email hidden]> Interjected.. :

> Can anyone on the group please suggest a viable
> alternative for rice wine vinegar when creating sushi
> rice.

It's going to be almost impossible to tell the
difference if you took
regular white vinegar, and added a small amount of
sugar. Some people

do

Quoted message said:

Quoted message said:

Quoted message said:

use vinegar and add a bit of Sake. Any will do.

I was just looking for sugar content in rice wine
vinegar, because I didn't think there was any, and came
upon a URL to a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there. I
thought that was where most of the sweetness came from.
Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

--Blair "It'd be more interesting to be doing it right
now..."

Yes. Most of it is hype. Purist type thing.

I'd also love to do a taste test. Some sushi chefs have
their own little added mix. Just a hint, and it does
make a difference. But only to an expert or during a
taste test.

Add to that the quality of Nori. Unless we're talking
strictly Nigiri.

Ultimately, in a pinch, vinegar and a pinch (cough) of
sugar, will do fine. If anyone finds it not acceptable,
as little as it is used in the rice, they're just
talking, because they can.

The fish makes the sushi. The rice is a supporting actor
in a highest order.

You've got your terms confused. Sushi is by definition
vinegeared rice. It may or may not include fish. There are
all kinds of terrific fishless sushi. For example, age sushi
is sushi rice stuffed into pouches of seasoned age (fried
tofu). Another of my favorites is rolled sushi with nothing
but a spear of takuan (Japanese pickle) in the middle.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

(fried tofu). Another of my favorites is rolled sushi
with nothing but a spear of takuan (Japanese pickle) in
the middle.

My mother would make my favorite, with just a spear of
pickled ginger.

nancy

On Sun, 11 Apr 2004 15:49:56 GMT, "Peter Aitken" <[email hidden]>
Interjected.. :

Quoted message said:

"Steve Ritter" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

On Sat, 10 Apr 2004 21:01:14 GMT, Blair P. Houghton
<[email hidden]>

Interjected..

Quoted message said:

:

Quoted message said:

Steve Ritter <[email hidden]> wrote:
>On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
><[email hidden]> Interjected.. :
>
>> Can anyone on the group please suggest a viable
>> alternative for rice wine vinegar when creating
>> sushi rice.
>
> It's going to be almost impossible to tell the
> difference if you took
> regular white vinegar, and added a small amount of
> sugar. Some people

do

Quoted message said:

Quoted message said:

>use vinegar and add a bit of Sake. Any will do.

I was just looking for sugar content in rice wine
vinegar, because I didn't think there was any, and
came upon a URL to a fairly precise su-meshi recipe:

member.nifty.ne.jpshari2.htmOpen ↗

The added sugar is going to be the major sweetness
component.

I was kind of surprised how little mirin is in there.
I thought that was where most of the sweetness came
from. Makes me wonder if this recipe is standard.

It'd be interesting to taste sushi made with different
vinegars.

--Blair "It'd be more interesting to be doing it right
now..."

Yes. Most of it is hype. Purist type thing.

I'd also love to do a taste test. Some sushi chefs have
their own little added mix. Just a hint, and it does
make a difference. But only to an expert or during a
taste test.

Add to that the quality of Nori. Unless we're talking
strictly Nigiri.

Ultimately, in a pinch, vinegar and a pinch (cough) of
sugar, will do fine. If anyone finds it not acceptable,
as little as it is used in the rice, they're just
talking, because they can.

The fish makes the sushi. The rice is a supporting
actor in a highest order.

You've got your terms confused. Sushi is by definition
vinegeared rice. It may or may not include fish. There
are all kinds of terrific fishless sushi. For example,
age sushi is sushi rice stuffed into pouches of seasoned
age (fried tofu). Another of my favorites is rolled sushi
with nothing but a spear of takuan (Japanese pickle) in
the middle.

I'm a bit beyond being confused about sushi terms.

However, the vinegar or other flavoring agents are many in
preparing sushi rice. Not the same in Tokyo, as it is in
Hawaii, or New York. You had generalized.

Steve

Buffering... _69%_ |||||||||||||||||||