Hello, I bought this sushi vinegar:
http://www.asianfoodgrocer.com/index...ROD&ProdID=535
and I am using this recipe:
http://www.globalgourmet.com/food/kgk/0999/meshi.html I was wondering,
should I add the sugar and salt and heat it up or should I use it by
itself?

wrote in message
ups.com...

Hello, I bought this sushi vinegar:
http://www.asianfoodgrocer.com/index...ROD&ProdID=535

I have never purchased this brand (nor seen it in the local or other Asian markets I've
been to).

and I am using this recipe:
http://www.globalgourmet.com/food/kgk/0999/meshi.html I was wondering,
should I add the sugar and salt and heat it up or should I use it by
itself?

Me personally, I like a nice natural vinegar with about a third to a fourth parts sugar.
I never use salt. And I'm not entirely sure what other recommendations might be.
(Believe me, you'll get more...)

Also, I never heat the mixture. I simply stir until it's dissolved. Besides, a wee bit
of undissolved granules won't hurt anything.

Remember, my method is: one cup of natural (plain) vinegar and then put a couple or more
tablespoons of sugar (in my two cup measuring container, this usually appears to be about
a fourth part sugar, the rest being vinegar).

Good luck.

-Lost

I looked at the ingredients and it said: "Rice Vingar, Water, Sugar and
salt." So I'll just use it by itself.

wrote in message
ups.com...
Hello, I bought this sushi vinegar:
http://www.asianfoodgrocer.com/index...ROD&ProdID=535
and I am using this recipe:
http://www.globalgourmet.com/food/kgk/0999/meshi.html I was wondering,
should I add the sugar and salt and heat it up or should I use it by
itself?



I've never seen that brand anywhere. But the site you gave gives
instructions indicating that
it is pre-mixed so you use it straight out of the bottle.
I personally prefer mixing sugar and salt myself since I can control the
degree of sweetness,
as I am not a big fan of overly sweet anything. Also, looking at the second
link you gave, I never
heat it up, just mix it thoroughly. I use Kokumotsu Su (grain vinegar), and
if I don't have that, I use
Rice vinegar.
M

"Musashi" wrote in message
...

I've never seen that brand anywhere. But the site you gave gives
instructions indicating that
it is pre-mixed so you use it straight out of the bottle.

That went over my head, but it makes perfect sense after pointing it out.

I personally prefer mixing sugar and salt myself since I can control the
degree of sweetness,

Exactly.

as I am not a big fan of overly sweet anything. Also, looking at the second
link you gave, I never
heat it up, just mix it thoroughly. I use Kokumotsu Su (grain vinegar), and
if I don't have that, I use
Rice vinegar.

Same substitutions I use. Never skimp. Another thing, I'm not really fond of using
"sushi vinegar" or "seasoned rice vinegar". Like Musashi stated, it allows you to make it
to taste. Again, I don't use salt. Maybe with the type of rice I use and the type of
vinegar I don't need it, not sure. However, I do sometimes use aji-mirin or sweet cooking
wine (throw a bit in with the water before cooking) in my rice.

Let us know how it works out.

-Lost