vinegar
Vinegar (also written in English, Vinegar in English: Vinegar) is one type of liquid seasoning used to impart or enhance acidity to foods, prepare the taste and increase the cooling sensation. It is also used for purposes of sterilization and preservation. On June 8, 1979, "Japan Agriculture Standards Act of vinegar was publicly announced and enforced, and the name in JAS became vinegar (shrine). It contains about 3 - 5% acetic acid, and depending on its kind, it may also contain organic acids such as lactic acid, succinic acid, malic acid, citric acid, amino acids, esters, alcohols, saccharides and the like in some cases. Generally, it is made by fermenting acetic acid by producing brewed sake from grain or fruit which becomes a raw material and adding acetic acid bacterium (Acetobacter) there. ...