Vinegar has many qualities. It can be use to refresh and soften saltiness, it acts as an antiseptic, and is a coagulant for proteins. It also prevents food from discoloring, help to wash off slimy substances from food and to soften small fish bones. It is, therefore, useful from the final seasoning. There are numerous vinegared dished, such as cucumber and wakame salad, vinegar-cured raw fish, and gari (picked ginger) to accompany sushi.
Vinegar has many qualities. It can be use to refresh and soften saltiness, it acts as an antiseptic, and is a coagulant for proteins. It also prevents food from discoloring, help to wash off slimy substances from food and to soften small fish bones. It is, therefore, useful from the final seasoning. There are numerous vinegared dished, such as cucumber and wakame salad, vinegar-cured raw fish, and gari (picked ginger) to accompany sushi.
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