Healthy organic brown rice vinegar

Healthy organic brown rice vinegar

DSCN8153Vinegar is said to be the first seasoning created by man and is believed to have been in existence as long as salt. The origin of the word vinegar is “vin aigre”, meaning sour wine. Vinegar is made in two steps of fermentation process. Firstly, alcohol is made from grain or fruit, then secondly Acetobacter changes the alcoholic substance oxidized. Therefore, wherever there is alcohol, there is always vinegar. There are many popular kinds of vinegar; rice vinegar from Japan, malt vinegar from England, and wine vinegar from France. MUSO produces superb slow processed vinegars made only from organically grown high quality ingredients. The simple sour taste and aroma of these vinegars accentuate any dish of choice. Most of all, vinegar helps improve our lives and health in many ways. MUSO, therefore, is proud to make available their top quality vinegar all over the world.

Vinegar is believed to be made first by the Babylonians in 5000 BC. According to Old Testament records, however, the first written account of vinegar use was in Israel as far back as 1250 BC. In Japan, vinegar was introduced around the 7th century. Originally, rice vinegar was produced from Sake. In the 16th century, large scale production of rice vinegar began.

The traditional manufacturing method of brewing the vinegar for an entire year continued until the beginning of the 20th century. Synthetically produced vinegar began to appear on the Japanese market in 1915. With the invention of alcoholic vinegar and the scarcity of food at the time, genuine rice vinegar began to disappear. Finally in 1942, the government began to regulate rice for use in vinegar production and traditional Japanese vinegar was replaced with alcoholic vinegar, synthetic vinegar, and vinegar lees.

After the WWII, as the food situation improved, rice vinegar reentered the market. However, most rice vinegar was made by mixing rice with sake lees or alcohol. Genuine rice vinegar became a rare product. Before 1969, synthetic vinegar had become mainstream, but brewed vinegar has begun to regain popularity amongst many who are seeking higher quality products. Over 70% of the total vinegar production today is brewed vinegar.

Since rice vinegar is made from sake, sake is made in the first fermentation process and vinegar is made in the second fermentation process called “acetic acid fermentation” by Acetobacter.

The first fermentation
Steamed rice, Koji and water are combined. Over time the glucose in the grain disintegrates, forming saccharified Moromi. A live enzyme called “shubo” is added which changes the sugar into alcohol. This process takes one month.

The second fermentation
Sake is mixed with seed vinegar (rice vinegar with pure Acetobacter) and heated to grow Acetobacter’s membrane. Rice vinegar takes two weeks to complete its fermentation.

Aging
Aged for one year

Pasteurizing
Pasteurized with heat (60Z)
Vinegar is usually divided into several types according to the manufacturing process. Today there are many kinds of vinegars on the market that are commercially produced using cost and production rate effectiveness. Although they are called “100% brewed vinegar,” alcoholic vinegar is many of them are made from using qualified, already made brewed alcohol and sake lees.

With the regulations established in 1970, the government allows to use the term of “rice vinegar ” by the inclusion of more than 40g of sake lees for 1litre of vinegar instead of rice itself, and allows the use of qualified brewage alcohol. Synthetic vinegar is made by adding water, sugar, organic acid, seasonings and salt. Therefore, many of the commercial rice vinegars differ from MUSO’s rice vinegars which are brewed traditionally, which are made using only rice, Koji, and water.

In order to maintain our ideal health condition, it is important to maintain an alkaline blood condition. However, due to our modern lifestyle, there are many elements such as stress, modern eating habits and poor environment that contribute in making our physical constitution acidic. If our blood becomes too acidic, we become susceptible to illness. Since acidic blood is very thick, it becomes difficult for the blood to circulate completely to our body’s extremities. It may cause high blood pressure and increased cholesterol. However, vinegar has a strong purifying effect on the blood; it helps change our acidic blood to alkalized blood. It is scientifically proven to activate cell function and regulate blood flow, a process referred to as the ‘citric acid cycle’.

Benefits of consuming brown rice vinegar
Recovering from tiredness
Vinegar has an abundance of organic acid which includes citric acid, malic acid, acetic acid and succinic acid. These organic acids stimulate metabolism, which improves and maintains a healthy blood condition. The reason is that the citric acid cycle, the basic structure for producing our necessary energy, contains organic acid.

Strengthening bones
Vinegar activates the secretion of gastric acid. This gastric acid helps absorb calcium. Vinegar also softens hard ingredients such as vegetables, fish, meat, etc., as well as bones and makes them more easily absorbed (Use vinegar for boiling small fish, and its bones will be softer).

Keeping foods fresh for a longer period
Vinegar has been used not only for adding taste but also for the sterilization of foods. Using vinegar for sushi rice, dressing, frying eggs, etc., they prolong the freshness during hot summer days. With vinegar’s sterilizing effect, one can avoid catching cold by gurgling with vinegar water. Also, vinegar prevents ringworm virus from increasing, which is effective in athlete’s foot.

Prevention of lame hips and stiff shoulders
Upon moving the body, the citric acid cycle is activated and dissipates organic acid. With a lack of organic acid, the citric acid cycle does not work well. Lactic acid and fatigue tends to accumulate. This lactic acid combines with the protein in the shoulders and makes our shoulders stiff. If this lactic acid accumulates in the hips, it causes lame hips. Vinegar, however, functions to break the lactic acid into water and carbonated gas. In other words, it is important that we include in our diet, vinegar that has a lot of organic acid which helps prevent lame hips and stiff shoulders.

Prevention of arteriosclerosis and heart problems
Taking vinegar helps purify blood and decrease low-density lipoprotein. Therefore, it is effective in preventing arteriosclerosis and heart problems.
Accelerating digestion and recovering from constipation
The smell, flavor, and components of vinegar stimulate the nerves of the digestive organs. It enhances digestion and absorption of foods, stimulates the intestines, cleanses the intestines, and aids recovery from constipation and hemorrhoids.

Rice Vinegar
MUSO’s Brown Rice Vinegar is made in the pristine countryside of central Japan. Most commercial rice vinegar is made by pounding crushed rice. On the other hand, MUSO’s main product, “Organic Brown Rice Vinegar”, is made from whole organic brown rice, high quality natural water, and Koji. There is no alcohol or sugar added as in commercial vinegar.

MUSO’s Brown Rice vinegar is still made by traditional manufacturing processes. Sake is first made from organically grown brown rice, and then fermented for a long time under strict quality control to make Brown Rice Vinegar. MUSO’s long brewed Brown Rice Vinegar contains about 90 organic components and amino acids. It is characterized not only by its high nutritional value but also by its fruity aroma and lightly acidic flavor. Using generous amounts of Koji harmonizes a softer sweetness in the Brown Rice Vinegar. Acidity content is about 3%. It can be used for various dishes such as dressings, marinades, pickles, sushi rice, and more.

MUSO’s Sweet Brown Rice Vinegar is made from glutinous brown rice, natural water, and Koji-Seed. It takes about 500 days in wooden kegs to mature, using traditional manufacturing methods handed down for generations. MUSO’s Sweet Brown Rice Vinegar is spotlighted as a healthy product because of its rich mineral content. It is generally used as cooking vinegar, but is also popularly considered a healthy drink.

Muso’s organic brown rice vinegar is represented in Malaysia by Woods Eco-cuisine Sdn Bhd and Unsui Macrobiotics.

Posted by June Lim Aug 2014
Woods Eco-cuisine Sdn Bhd
AG-8, Block A, grd fl, Happy Mansion
Jalan 17/13, 46400 Petaling Jaya
T: +603 79585795
www.macrobiotics-malaysia.com



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