Wednesday, December 05, 2007 Trendy vinegar drink By Zosimo T. Literatus, R.M.T. Breakthroughs
Vinum acre?
That’s the Latin for “vinegar.” Literally, it means “sour wine,” referring to the souring process (technically, an alcoholic fermentation procedure) that comes into the preparation of this favorite tabletop dip.
As old as its 13th century history, vinegar has poised itself today to surprise us. Not with its tongue-tingling sour sensation, but with the new taste it acquires in the hands of Japanese food alchemists.
With consumers getting more educated about keeping themselves healthy, and the trend of getting back to diets of fruits and vegetables, and people getting the hang of blending their own dessert foods, fruit vinegar just comes as a byproduct of human ingenuity and sophisticated taste.
Fruit vinegars are available in a wide array of flavors, from the simple and straightforward vanilla taste to rich varieties blending orange and cassis, or passion fruit, or perhaps strawberry and peach.
A 250-ml bottle can cost a few hundred pesos. Most aficionados prefer to drink the vinegar mixed with water. Why?
Vinegar has naturally evolved from a traditional condiment into a fashionable fruit drink.
It is the time for dessert vinegars to come forth because fruit vinegars are getting to be known among the Japanese.
Fruit vinegar has not gone through microfiltration. This permissiveness allows one to relish on the crispness of freshly made vinegar.
It is so popular that it almost always gets sold out ahead of time. The most popular fruit vinegar in Japan nowadays is the Uchibori Vinegar at the Gifu Prefecture.
Enjoy the taste of your latest and trendy fruit vinegar drink!
