Collection: Oils and vinegars

The most commonly used Japanese oils and vinegars in the kitchen include thesesame oil and the rice vinegar. Sesame oil, often toasted for a more pronounced taste, is used to season the dishes, add depth to soups and sauces, or to quickly cook vegetables. Rice vinegar is essential in preparing sushi, marinades, and Japanese vinaigrette sauces. THE black rice vinegar is another variant, richer and sweet, used in certain traditional preparations. These ingredients provide subtle and balanced flavors, typical of Japanese cuisine.

The main difference between the rice vinegar and the apple cider vinegar lies in their origin and their flavor. Rice vinegar is made from fermented rice, and has a soft, subtly sweet flavor, with less pronounced acidity than that of apple cider vinegar. The latter is produced from fermented apples, which gives it a more tangy and fruity taste. In the kitchen, rice vinegar is often used in Asian dishes, especially for sushi and marinades, while apple cider vinegar is common in Western kitchens, especially for dressings and marinades.

L'sesame oil is a key ingredient in Japanese cuisine. It is used to add a rich and grilled flavor to dishes, especially in salads, noodles, and soups. In addition to its use as a seasoning, sesame oil is also used to skip vegetables, cook meats, and prepare sauces. Its distinctive aroma completes the other ingredients, such as soy or miso, and enhances the flavors of the dishes. In marinades, it adds a depth that enhances proteins and vegetables.

THE white rice vinegar is the essential ingredient for preparing sushi. It is used to season sushi rice, giving it its characteristic flavor. This vinegar, mixed with sugar and salt, is incorporated into the cooked rice to balance its taste with fresh trim, like raw fish. Rice vinegar is soft and slightly sweet, which makes it perfect for sushi. There are also vinegars specially prepared for sushi, already mixed with sugar and salt, to simplify the preparation process.

To prepare a Japanese vinaigrette classic, mix rice vinegar withsesame oil, soy sauce, and a little sugar or mirin to soften everything. You can also add grated fresh ginger or garlic for more flavor. The typical proportion is 1 share of rice vinegar for 2 to 3 parts of sesame oil, with about 1 tablespoon of soy sauce and 1 teaspoon of sugar or mirin for each 3 tablespoons of vinegar. Mix well before serving on vegetable or noodle salads.

To blow up vegetables in Japanese cuisine, thesesame oil is often privileged for its distinctive aroma and its ability to enhance the natural flavors of vegetables. However, for cooking at higher temperature, where sesame oil could burn, a more neutral oil like therice sound oil can be used. It has a high smoke point and allows you to jump the vegetables while retaining their crunchy texture and their freshness, while offering the possibility of then adding a touch of toasted sesame oil to flavor it.