Rice Vinegar

Rice vinegar is a mild and slightly sweet vinegar made from fermented rice, commonly used in East Asian cuisines, particularly in Japanese, Chinese, and Korean dishes. Unlike stronger vinegars such as white or apple cider, rice vinegar has a delicate flavor profile that enhances dishes without overpowering them. It is often used in sushi rice, salad dressings, marinades, pickling, and sauces. There are different types of rice vinegar, including white, red, and black, each varying in flavor and application. White rice vinegar, the most common, is typically used in sushi and salads, while red and black varieties are more robust and are used in heartier dishes. Rice vinegar’s versatility and mild acidity make it a staple in Asian cooking, contributing to both the flavor and balance of many traditional recipes.