Used to balance flavours or introduce colour and texture to dishes, vinegar, with its range of functions in cooking, is a familiar ingredient for Japanese people.
In this class, we will delve into the origins of and production methods for komezu (rice vinegar) and kasuzu,(sake lees vinegar) and compare their unique characteristics with other vinegars from around the globe.
We will also explore the use of vinegar in cuisine and explain the science behind how it works in cooking.
Don't miss out on this opportunity to learn from Japan's leading vinegar-producers, Mizkan!
Duration : 2.5 hours Fee : ￥5,000