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

Thanks


Daisy

"Daisy" wrote in message
...
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...
I want my sex TV...
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On Sat, 10 Apr 2004 04:29:17 -0400, "d w a c o n"
wrote:


"Daisy" wrote in message
.. .
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

tue
From: Daisy
Date: 4/10/2004 4:46 AM Eastern Daylight Time
Message-id:

On Sat, 10 Apr 2004 04:29:17 -0400, "d w a c o n"
wrote:


"Daisy" wrote in message
. ..
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

I've heard, but not tested, that in some dishes sherry vinegar (or perhaps just
dry sherry) can be substituted for rice wine vinegar.

May be worth a shot.

Best,

Marc

"d w a c o n" wrote in message
news:vfOdc.18401$ZH2.16677@fed1read06...

"Daisy" wrote in message
...
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 crap from my email address before using.

Daisy wrote:

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

Steve Ritter wrote:
On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
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:

http://member.nifty.ne.jp/maryy/eng/shari2.htm

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" wrote in message
...
On Sat, 10 Apr 2004 10:14:06 -0700, kalanamak
wrote:

Daisy wrote:

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 crap from my email address before using.

"Blair P. Houghton" wrote in message
.. .
Steve Ritter wrote:
On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
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:

http://member.nifty.ne.jp/maryy/eng/shari2.htm

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 crap from my email address before using.

Daisy wrote:

On Sat, 10 Apr 2004 04:29:17 -0400, "d w a c o n"
wrote:


"Daisy" wrote in message
.. .
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.

"Peter Aitken" wrote:

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

On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
Interjected.. :

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.

"Steve Ritter" wrote in message
...
On Sat, 10 Apr 2004 21:01:14 GMT, Blair P. Houghton
Interjected..
:

Steve Ritter wrote:
On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
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:

http://member.nifty.ne.jp/maryy/eng/shari2.htm

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 crap from my email address before using.

"Steve Ritter" wrote in message
...
On Sat, 10 Apr 2004 21:50:48 GMT, "Peter Aitken"
Interjected.. :

"Blair P. Houghton" wrote in message
.. .
Steve Ritter wrote:
On Sat, 10 Apr 2004 20:10:23 +1200, Daisy
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:

http://member.nifty.ne.jp/maryy/eng/shari2.htm

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?


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 crap from my email address before using.

"Bubbablue" wrote in message
m...
"Peter Aitken" wrote:

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

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


--
Peter Aitken

Remove the crap from my email address before using.