Refreshing and delicious, naturally brewed brown rice vinegar is a wonderful seasoning. Characterized by a light sweetness, it is full-bodied yet mild, without the sharpness often associated with industrial vinegar. You can enjoy brown rice vinegar in all the ways you enjoy other natural vinegars. A stimulating contrast of flavors, brown rice vinegar brings almost any food to life

Besides being a mainstay in salad dressings, pickling mixtures, and marinades, rice vinegar also perks up sauces, dips, spreads, and entrées. Japanese housewives add a little rice vinegar to cooked summer rice to prevent it from spoiling. To make beans more digestible, add a little vinegar to the cooking liquid once the beans are tender. Brown rice vinegar also enhances the flavor of grain, vegetable, and fish dishes. It can help balance salt and fats, and reduce cravings for strong sweets.

Serves 4-5

Marinated Chickpea Salad, though light enough for the warmest spring and summer days, is no nutritional lightweight. The combination of chickpeas and broccoli makes this a nutritional dish, especially rich in protein, calcium, and iron.

2 cups cooked heirloom chickpeas
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons Mitoku Kyushu Brown Rice Vinegar
1 clove garlic, finely minced or pressed
Masu 100% Sea Water Salt, to taste
Pepper, to taste (optional)
1 cup small parboiled broccoli florets, drained and cooled
1/2 small red or white onion, diced
2-3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil, mint, or dill (optional)

In a small bowl, combine oil, lemon, vinegar, garlic, salt, and pepper. Mix well. In another bowl, toss beans, broccoli, onion, parsley, and herbs together. Pour dressing over bean mixture and toss. Let sit at least 30 minutes before serving. Stir occasionally to marinate evenly. Stored in a covered jar or bowl in the refrigerator, this salad will be at its best a day or two after it is made. To serve, line small bowls with leaf lettuce, fill with marinated bean mixture, and garnish with parsley or sprig of whichever herb is used in the salad.

Serves 4

This dish is very quick and easy to prepare, but it must be started about 1 1/2 hours before mealtime so the tofu will have a chance to absorb the flavor of the marinade.

1 block fresh tofu (approximately 1 pound)
3/4 cup green onions, cut on the diagonal into 1/2-inch lengths

MARINADE:
1 1/2 cups water or mild-flavored vegetable stock
1/4 cup Mitoku Johsen Shoyu
2 tablespoons Mitoku Mikawa Mirin
2 tablespoons Mitoku Kyushu Brown Rice Vinegar
3 small cloves garlic, pressed or finely minced
2 teaspoons peeled and finely grated ginger
1 teaspoon dried tarragon (optional)

Combine all marinade ingredients in a medium-sized bowl. Cut tofu crosswise into 1/2-inch-thick slices, then cut the slices into 1 x 1 1/2-inch pieces. Wrap tofu pieces in a cheesecloth or clean kitchen towel and pat gently to remove excess water. Place tofu in the marinade, and let sit at least 1 hour. Remove tofu from marinade and arrange in single layer in a large skillet. Add about 1/3 inch of marinade to the pan. (If desired, strain out garlic from marinade.) Cover and bring to a boil, then lower heat and simmer gently 5 minutes. Sprinkle green onions over tofu, cover, and cook 3 minutes more. Serve hot.

French Onion Dip Makes 1 1/2 cups High in protein and low in calories, this versatile dip is great with a wide variety of snacks and appetizers. 8 ounces fresh tofu 3 level tablespoons Mitoku Marukura Sweet White Miso 2 tablespoons Mitoku Kyushu Brown Rice Vinegar 2 tablespoons Mitoku Virgin Sesame Oil 1-2 cloves garlic, sliced 1 tablespoon Mitoku Natural Rice Malt 3 tablespoons minced fresh onion, or 2 tablespoons dried Place tofu in boiling water to cover. Turn off heat, cover, and let sit a few minutes. Remove tofu and cool briefly in cold water. Crumble tofu into a blender along with all remaining ingredients except the onion. Blend until smooth. (It may be necessary to stop the blender and scrape down the sides with a spatula. If mixture is too thick, add a little water or plain soymilk.) Stir in onion. Refrigerate dip for two hours to allow flavors to heighten. Serve as a dip for chips or raw vegetables, or as a spread on crackers or rice cakes.

Makes approximately 1 1/2 cups

This dressing is delicious on tossed or pressed salads and is a favorite on Mitoku sun-dried hijiki or arame salads.

4 ounces fresh tofu
1/4 cup Mitoku Virgin Sesame Oil
1 1/2 -2 teaspoons Mitoku Toasted Sesame Oil
21/2 tablespoons Mitoku Kyushu Brown Rice Vinegar
1/4 cup spring water
3 tablespoons Mitoku Marukura Sweet White Miso
1 clove garlic
1 tablespoon Mitoku Natural Rice Malt
1 tablespoon Mitoku Black Sesame Seeds

Place tofu in a pot, cover with water, and boil 1 minute. Turn off heat and let tofu sit a few minutes. Remove tofu and cool briefly in cold water. Crumble tofu into a blender or suribachi along with all remaining ingredients except sesame seeds. Blend or mix until smooth. Toast seeds in a dry skillet by stirring constantly over medium heat for 2-3 minutes. Pour dressing into a bowl, mix in seeds, and chill slightly before serving.

Barley-Corn Confetti Serves 4 to 6 A wholesome, easily digested grain with a sweet taste and chewy, substantial texture, barley is an excellent choice for a grain salad. 1 cup barley 6 cups spring water 1/4 teaspoon Masu 100% Sea Water Salt 2 cups cooked fresh corn kernels (cut from 2 to 3 ears) 1/2 cup minced scallion 1 red bell pepper, seeded and finely diced 1/2 cup minced parsley Mustard Vinaigrette: 2-3 tablespoons Mitoku Kyushu Brown Rice Vinegar (to taste) 1 tablespoon Mitoku Marukura Sweet White Miso 1 tablespoon Dijon-style mustard 1/3 cup extra virgin olive oil Rinse and drain barley 3 or 4 times, or until rinse water is almost clear. Bring water and salt to a boil. Add barley and simmer, covered, for 40 minutes, or until it is just tender. Rinse under cold water; drain well. In a medium-sized bowl, toss barley with remaining salad ingredients. In a small bowl combine the vinegar or lemon juice, miso, and mustard. Add the oil and whisk vigorously until it has emulsified. Drizzle the dressing over the salad, toss and serve.

Stuffed Endive Leaves Makes about 20 Minced red bell pepper and celery add festive color to this simple but elegant hors d'oeuvre. 8 ounces fresh tofu 1/4 cup Mitoku Sweet White Miso 2 tablespoons Mitoku Kyushu Brown Rice Vinegar 2 tablespoons Mitoku Virgin Sesame Oil 1 clove garlic, finely minced or pressed 3 tablespoons minced onion 1/2 cup minced red bell pepper 1/2 cup minced celery 20 Belgian endive leaves 20 sprigs watercress Place tofu in boiling water to cover. Turn off heat, cover, let sit a few minutes, then place the tofu in cold water briefly to cool. Remove, wrap in cheesecloth or porous cotton, and gently squeeze out excess water. Place first five ingredients in a blender and blend until smooth. If too thick, add a little oil or water. Let rest, refrigerated, at least two hours to allow flavors to heighten. (It is best not to attempt to adjust seasonings before the mixture has rested.) This spread may be made one or two days in advance if kept covered and chilled. To serve, place a heaping teaspoon on the lower third of each endive leaf. Tuck a sprig of watercress into the spread so it rests on the endive leaf. Place the pieces on a platter in a fan shape, or make another attractive design.