| 翻訳と辞書 |
| Black vinegar ： ウィキペディア英語版 |
Black vinegar
Black vinegar is an inky-black vinegar aged for a rich, mellow, malty, woody, and smoky flavor.〔〔 It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang, it became known as Chinkiang vinegar. It is made from rice (usually glutinous), or sorghum, or in some combination of those, perhaps including wheat and millet.
A very different black vinegar is made on the central plains of China and is most associated with Shanxi province.〔(【引用サイトリンク】 title= Sour Story - Shanxi Mature Vinegar )〕 Called specifically Mature Vinegar (), it is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice vinegar. It is popular in the north of China as a dipping sauce, most famously for dumplings, though Shanxi people may dip all kinds of foods in it.
==Uses==
Some promote black vinegar for its medicinal properties, as a tonic which may lower blood pressure and cholesterol levels.〔 In Japan, ''kurozu'' is a somewhat lighter form of black vinegar, made just from rice. It has been marketed as a healthful drink; research on ''kurozu'' has suggested it has anticancer properties ''in vivo'' on rats and ''in vitro'' on human cancer cells.
Black vinegar has been used as a full-flavored but less expensive alternative to traditional balsamic vinegar.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Black vinegar」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|