BENÍMOSU
(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.
Beets salad with BENÍMOSU -yogurt dressing
Dressing:
- 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
- Mesculin
- 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.
Summer BENÍMOSU pickles
- 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.