A liquid condiment that contains acetic acid and is used to add a sour flavor to dishes, often produced through the fermentation of alcohol by acetic acid bacteria.
A sour-tasting liquid used in cooking and food preservation, with varying flavors depending on its ingredients, such as rice or fruits, and known for its antibacterial and preservative properties.
Example:
はすっぱい味がする。
A type of vinegar produced through the fermentation of rice, characterized by its mild flavor and slightly sweet taste, commonly used in various Asian cuisines.
A brewed vinegar made from rice that undergoes acetic acid fermentation, often utilized in salad dressings, sushi rice, and marinades to impart a delicate tang.
A culinary ingredient derived from the fermentation of rice, noted for its gentle acidity and versatility in enhancing the taste of dishes and dipping sauces.
A type of vinegar that has a pronounced sweetness, often made by adding ingredients like mirin or sugar to enhance its flavor.
Vinegar that is sweeter than the standard three-part vinegar mixture, commonly used in Japanese cuisine to balance flavors in dishes.
A uniquely flavored vinegar characterized by a significant sweetness, utilized in dressings and marinades to add a contrasting taste to savory dishes.
A dish made by marinating fish, shellfish, vegetables, or seaweed in a seasoned vinegar mixture, often served as a refreshing appetizer or side dish.
A type of salad that features various ingredients combined with a tangy, sweet, or savory vinegar dressing, highlighting the natural flavors of the components.
A culinary preparation that involves lightly pickling ingredients using vinegar, resulting in a dish that balances tartness with the taste of the main ingredients.
A traditional Japanese dish that emphasizes the contrast of flavors by mixing fresh or cooked items with a vinegar-based sauce, often enhancing the taste and texture of the food.
A colorless liquid with a strong, pungent smell that is the primary component of vinegar, commonly used in cooking and as a raw material in pharmaceuticals.
A clear, colorless substance characterized by its sharp scent and sour taste, playing a crucial role in various metabolic processes within living organisms, and produced through the fermentation of alcohol.
A versatile chemical compound found in vinegar, commonly utilized in food seasoning, as well as in industrial applications such as the production of synthetic materials like vinyl acetate and cellulose acetate.