Vinegared food - Sunomono

This refers to dishes that add seasoned vinegar to fish, shellfish, vegetables, seaweed, and fruit. In ancient times, sourness was mainly achieved by naturally fermenting fruits or the ingredients themselves. As ingredients for vinegared dishes, chicken is often used as a poultry ingredient, while sea bream, flounder, cod, horse mackerel, sardines, mussels, clams, oysters, ark shells, and clams are often used. Crustaceans such as shrimp and crab are often used, mollusks such as squid and octopus are often used, vegetables such as daikon radish, carrots, turnips, lotus root, cucumbers, white cucumbers, tomatoes, Chinese cabbage, lettuce, burdock, green onions, and scallions are often used, and seaweed such as wakame seaweed is often used. Seasoned vinegar such as nibaizu (made by adding soy sauce and salt to raw vinegar (kizu)), sanbaizu (made by adding sugar and sake or mirin to nibaizu), and amazou (made by boiling down 40% of the mirin and adding the same amount of vinegar) is used depending on the ingredients. In addition, various seasoning vinegars are used, such as uma vinegar (sweet vinegar with bonito stock added), Yoshino vinegar (sweet vinegar with kuzu or potato starch added), midori vinegar (the green part of a cucumber is grated, salt is added and the mixture is mixed with uma vinegar), yolk vinegar (egg yolk is added to Yoshino vinegar; suitable for white fish and crab), sesame vinegar (Yoshino vinegar with ground sesame seeds added), and silk vinegar (Yoshino vinegar mixed with ground tofu; suitable for vegetarian dishes).

[Tetsunosuke Tada]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

魚貝類、野菜、海藻類、果物などに調味酢を加えた料理をいう。酸味は、古代では主として果実または材料そのものを自然発酵させてつくっていた。酢の物の材料として、鳥類では鶏肉が多く用いられ、魚貝類ではタイ、ヒラメ、タラ、アジ、イワシ、カラスガイ、ハマグリ、カキ、アカガイ、アサリなどが使われる。甲殻類ではエビ、カニ、軟体動物ではイカ、タコ、野菜類ではダイコン、ニンジン、小カブ、蓮根(れんこん)、キュウリ、シロウリ、トマト、ハクサイ、レタス、ウド、ネギ、ワケギ、海藻ではワカメが多く使われる。二杯酢（生酢(きず)にしょうゆ、塩を加えたもの）、三杯酢（二杯酢に砂糖と酒、またはみりんを加えたもの）、甘酢（みりんを全体の4割分煮つめ、それと同量の酢を加えたもの）などの調味酢を、材料に応じて用いる。さらに旨(うま)酢（甘酢にかつお節のだしを加える）、吉野酢（甘酢に葛(くず)またはかたくり粉を加える）、緑(みどり)酢（キュウリの緑の部分をおろし、塩を加えて旨酢とあわせる）、黄身酢（吉野酢に卵黄を加える。白身魚、カニなどに適する）、ごま酢（吉野酢にごまのすったものを加える）、絹酢（吉野酢にすった豆腐を混ぜたもので精進和(あ)えに適する）など、いろいろな調味酢が用いられる。

［多田鉄之助］

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