Black rice vinegar, Koon Chun brand, 20 oz bottle
Chinese have been using rice to make vinegar for over 2000 years, and there are three basic types of Chinese rice vinegar: white, red and black. It's made by a natural fermentation process with yeast and rice. Our Koon Chun brand is top quality, and this is a large bottle for generous use.
Dark in color, it has a deep, almost smoky flavor. Black rice vinegar works well in braised dishes and as a dipping sauce. In Thailand, a tablespoon of black vinegar is mixed with a tablespoon of pickled ground chile with garlic and served in a small condiment dish as a wonderful, complex, mild all-purpose condiment dipping sauce. It can also serve as a substitute for balsamic vinegar.
Mark Bittman (New York Times) recommended our black rice vinegar. Also, Bon Appetit magazine recommended ImportFood for Koon Chun black vinegar--stating it's delicious with cold noodles, when mixed with sesame oil.
Ingredients: rice vinegar, color (caramel 1), salt spices. Product of Hong Kong.
Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough , filling, and walks you though the cooking process with descriptive photographs. Makes 30 gyoza.