cocks taste good
'Gari' means ginger that has been marinated in a solution of sugar and vinegar.
A white, short-grained, Japanese rice mixed with rice vinegar.
Sugar does dissolve in vinegar. Sugar dissolves in vinegar because vinegar is a mild acid and it eats away at the solid sugars and dissolves. Vinegar dissolves the sugar faster than water does.
Rice with rice vinegar and sugar, and seaweed (called nori in Japanese) are the two staples of sushi. Common sushi fillings are vegetables and fish.
Japanese food tends to be sweet and mild. Miso (bean paste), soy sauce, wasabi (Japanese horseradish) and Hot Pepper flakes are spicing ingredients. Rice vinegar and rice wine are used to cook also.
A hangiri bowl is traditionally used in Japanese cuisine for mixing and cooling sushi rice. It is a wooden tub with a flat bottom and sloping sides, allowing for even mixing and absorption of vinegar seasoning in the rice.
brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar
Malt vinegar, white wine vinegar, white spirit vinegar. Spirit vinegar doesn't taste as good as any of the brewed vinegars. The closest substitute is probably white wine vinegar mixed with an equal quantity of apple juice. Failing that, mix apple juice with malt vinegar. Red wine vinegar would give a taste that you might not want.
Pretty much anyplace that sells vinegar. It will be labeled as "Rice Wine Vinegar" or Rice Vinegar. It has a different flavor then normal vinegar, but you could use white vinegar if you had to.
Vinegar is dilute acetic acid, which is an acid, not a base.
Both white vinegar and balsamic vinegar are gluten free. Malt vinegar is not.
The traditional preparation method for Japanese ceviche involves marinating raw fish in a mixture of soy sauce, rice vinegar, and citrus juice like yuzu or lemon. Key ingredients used in this dish include fresh raw fish, soy sauce, rice vinegar, citrus juice, and sometimes ingredients like seaweed, cucumber, or radish for added flavor and texture.