…A Splash of Rice Vinegar that is!
“Vinegar?”, you may ask…Yes!!!
Try splashing it on freshly cut ripe tomatoes or cucumbers, green salads, hot salads, roasted potatoes, white rice, grilled or broiled seafood, or pasta dishes.
How about adding it to bean salads, coleslaw or to create a unique and zippy sauce?
Why not marinate beef, pork, chicken or seafood with rice vinegar?
Especially if you’re making any type of Asian dish or just looking for a new “je ne sais quoi”, rice vinegar or seasoned rice vinegar will do the trick.
What’s cool, though, about Nakano seasoned rice vinegars, is you’re not limited to Asian food, as they have different flavors that will accomodate anyone’s palate: Original Seasoned, Roasted Garlic, Basil & Oregano, Red Pepper, Balsamic Blend, and Italian Herb.
You can use them in place of balsamic, wine, cider or malt vinegars to give a subtle, but distinctive flavor to your “regular” dishes.
One of my favorite ways to use vinegar, besides mixed with olive oil for salad dressing or bread dipping sauce, is for a “buerre blanc” sauce on pasta or seafood.
Basically, it’s vinegar, butter, sugar, shallots and pepper. Serve over linguine topped with seafood like shrimp, lump crab meat or lobster! Yum!
For more Splash Tips and free recipes, be sure to check out Mizkan.com and their Nakano rice vinegars.
Nakano vinegars are all natural, fat free, low calorie and gluten free – they’re a great alternative for serious flavor in place of butter, sour cream or fatty, high calorie salad dressings full of preservatives.
I love being able to use the same “basic” ingredient, like vinegar, but using so many different variations to keep your taste buds guessing! Fantastic – so, try it for yourself.
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I hope you enjoyed these Great Cooking Products on Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards 
P.S. Be sure to Stay Zippy with Updates of Cooking With Kimberly!
Technorati Tags: rice vinegar, Nakano vinegar, Nakano, Mizkan, Asian food, vinegar recipes, vinegar
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