I created this dish because I saw a Chinese food show that talked about the many benefits of consuming black vinegar. Black vinegar originated in China and then spread across Asia. It is made from fermenting grains such as rice, barley, millet, wheat and sorghum. My Chinese friend introduced me to Chinkiang black vinegar (鎮江香醋) which is made from fermented glutinous rice. Black vinegar made from rice has a slightly sweet and more complicated flavor. Chinese has been using it as a marinade, in braising, as dipping sauce and as a stir-frying sauce. In Japan, a lighter version of black vinegar called "Kurozu" is bring sold as a health tonic. One in eight Japanese drinks a small amount of black vinegar daily because of its health benefits.
So, what are the benefits and what's so great about black vinegar? Black vinegar contains acetic acid which can prevent cardiovascular diseases, including hypertension (lower blood pressure), coronary heart disease and stroke. It also contains citric acid which helps to increase body energy and metabolism. It is high in antioxidants and contains many essential amino acids that help to repair muscle tissue, balance the body's pH level and to heal everyday ailments.
Since I am not sure I can drink this like the Japanese, but I can certainly use more of it in my cooking. Now I am thinking is that why in Chinese confinement, we have a black vinegar pork knuckle soup for woman who just gave birth. I drank bowl and bowl of this sweeten black vinegar soup during my confinement. Anyway, how did you use your black vinegar? I used it in my Bean Threads Noodle too.