(purple sweet potato vinegar)
Basic characteristics and use:
- BENÍMOSU has flavor profile similar to sherry vinegar - it is sharp with a distinctive with a tinge of sweet potato flavor.
- Add it to dressings, reduction sauces or braising liquids.
- When preparing sushi rice replace half the amount of regular rice vinegar with BENÍMOSU . The sushi rice gains a beautiful pink hue and distinctive flavor.
- Use honey-flavored BENÍMOSU as an ingredient for unique cocktails, or simply drizzle some over vanilla ice cream or plain yogurt. When reduced to syrup honey flavored BENÍMOSU has innumerable delightful uses.
- 1/2 cup plain whole milk yogurt
- 1 tablespoon BENÍMOSU from MTC PREMIUM
- Sea salt to taste
- 1 tablespoon virgin olive oil
- Beets, purple and orange mixed, roasted in the oven
- Red baby turnip, sliced very thin
- Fennel bulbs, sliced very thin
Arrange all of the vegetables on a salad platter and drizzle with BENÍMOSU -yogurt dressing. Serve immediately.
- 6 tablespoons BENÍMOSU
- 1 tablespoon sugar
- 1/4 cup AKASAKÉ MIRIN or ordinary mirin
- 2 teaspoons salt
- 1 1/2 pounds assorted summer vegetables (eggplant, cucumber, turnip)
- 1 tablespoon salt
In a saucepan bring the mirin to a simmer. Add the sugar, salt and 3/4 cup water and dissolve the sugar and salt. Turn off the heat and cool the liquid.
In a bowl combine 2 cups water with the salt and soak the vegetables for 4 hours. Drain the vegetables and transfer them to a pickling jar. Pour the pickling liquid in the jar. Refrigerate 2 days.