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Vinegar offers a refreshing
acidic taste along with several important health benefits. Health conscious people therefore cherish the
virtues vinegar provides. Incidentally, vinegar was introduced more than 1500 years ago to Japan. The flavor
was brought to Japan when a liquor-brewing method was imported from China. The amount of vinegar that could be
produced was small at that time. Consequently, consumption of vinegar was a privilege only the officials of
Imperial Court and other aristocrats could enjoy. However, one of the first fast foods of Japan, sushi rolls,
became widespread during the Edo Period (1603 - 1867 A.D.). With the advent of sushi, vinegar began to establish
its status as one of the staple condiments of Japan. 
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It is said that there are over 4000 varieties of
vinegar worldwide. The variety most commonly used in Japanese food is rice vinegar. Pickled vegetables and fish such as mackerel,
sardines, and herring, marinated in vinegar are very popular in Japan. Other common varieties are the malt vinegar widely used in England,
and the mild and aromatic balsamic vinegar popular in France and Italy.
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The acetic acid contained in vinegar has very strong bactericidal effects. It kills germs in relatively short amount of time.
In addition, vinegar is rich in nutrients that are effective for relieving fatigue, preventing food poisoning, and preventing osteoporosis.
Japanese people used to believe that vinegar makes the body more flexible. The truth is, however,
there is no scientific evidence that vinegar contributes to flexibility.
It is believed that a circus troupe used vinegar as an invigorating drink, which made people believe that
troupe members flexibility came from drinking vinegar.
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