【47 Hakko Hiroshima】広島の米酢 Komesu 〜西の海運を制した尾道の産業基盤〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


A product that built the industrial base in Onomichi City and controlled the marine transport business in West Japan
Up to the Edo Period, the traditional way of making vinegar was based on sake. A microorganism called acetic acid bacteria is grown in sake, which is capable of converting alcohol into vinegar. Vinegar was treasured in Japan from the olden days as a food preservative for, such as, fish. As it became more commonly used and its production spread nationwide, it is no exaggeration to say that its development simultaneously led to the establishment of sushi as the representative cuisine (if not the most) of washoku. Onomichi City was the anchorage of the Kitamae ships (cargo vessels) and dwelling place for sea merchants. Cheap rice would be brought in from the Tohoku region through the northeastern sea route and processed into vinegar as a value-added seasoning agent. Additional profit was obtained by shipping out vinegar to the Japan Sea side through the western route to as far as Hokkaido.

どう作って食べるか / HOW TO MAKE & EAT

★ 酒から仕込んで静置発酵させる伝統的な醸造法は現代では希少になっている。
★ 工業的に精製されたアルコール液を撹拌して酸素を送り込みながら 高速発酵させる醸造法が現代の主流。

❶Prepare the sake (from one-step preparation to three-step preparation depending on the style of a brewery).
❷Dilute sake with water and add acetic acid bacteria as the fermentation starter. Warm the liquid to around 40°C.
❸Ferment (stationary fermentation) for 2 to 4 months in a bottle, a tank or other types of container, and then let it age for about one more year.
★ Traditional brewing method where sake is aged through a stationary fermentation process is getting rare these days.
★ The mainstream brewing method these days involves adding oxygen while stirring industrially refined alcohol liquid to speed up the fermentation process.


→As a soured (vinegar-seasoned) side dish
→As a seasoning agent

食べられている地域 / Regions where it is eaten

微生物の種類 / Types of microorganisms
Acetic acid bacteria



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