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Old 01-11-2011, 09:12 PM   #21
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I disagree. Rice vinegars are made from fermented rice. Rice wine vinegars are generally made from the lees (dregs) of wine.
Aware me!

Everything I read says they are the same and the same Kikomann bottle comes up for both.I'd like to know more.
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Old 01-11-2011, 09:15 PM   #22
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Sorry I think I may be wrong. I think I was thinking of rice wine vs rice wine vinegar.
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Old 01-11-2011, 09:22 PM   #23
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This is what I was going off of:

Rice Vinegar and Rice Wine Vinegar
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Old 01-12-2011, 12:49 AM   #24
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I often don't have any rice wine vinegar and instead use a blend of white wine and white vinegar as a substitute. Rice wine vinegar is less acidic than white vinegar and so the white wine provides a pretty good facsimile.
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Old 01-12-2011, 01:11 AM   #25
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I like sushi, I have also made it. My problem is its nearly impossible here to get sushi grade tuna so like others here I like to eat sushi in a restaurant.
I also like eating "raw" fish that has been "cooked" in lime juice
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Old 01-12-2011, 01:25 AM   #26
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I've done a bit more research and it's looking like they're probably the same thing. It wouldnt make sense for stores to only carry rice vinegar but not rice wine vinegar. Here are some links

rice vinegar vs. rice wine vinegar - Home Cooking - Chowhound

Difference between Rice Wine and Rice Wine Vinegar? - Yahoo! Answers



It's confusing still to me...
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Old 01-12-2011, 01:31 AM   #27
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I also like eating "raw" fish that has been "cooked" in lime juice
Ceviche! ........plentifully served here in LA...:)
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Old 01-12-2011, 02:11 AM   #28
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It seems likely to me that they would be the same. What do you get when you ferment rice? Don't you get rice wine? Though I'm not clear on why it is wine when it is made from a grain. Why isn't it rice beer?
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Old 01-28-2011, 08:41 AM   #29
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When we make spicey tuna rolls, we spend the money on quality sushi grade tuna from Fresh Market or Whole Foods. We prefer a loin cut, using left overs for tataki or seared. IMO, freezing destroys the texture. Kimchi base is used instead of wasabi in the rolls as well.

For the sushi rice we use a combination of mirin, rice vinegar and sugar. The "fanning" work-out to cool the rice can be quite intense.

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Old 01-28-2011, 08:52 AM   #30
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IMO, freezing destroys the texture.
If I am not mistaken, it is a requirement that restaurants freeze certain fish (tuna and salmon are among those I think) at a certain temp for a certain time before it can be served raw to the public.
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