Rice Vinegar

Rice vinegar is a mild, clear vinegar made by fermenting rice or rice wine. It offers a clean, mellow tang with a lightly sweet finish and won’t overwhelm delicate ingredients. Cooks use it to season sushi rice, brighten dressings and slaws, pickle vegetables, and deglaze pans; it’s sold most often as unseasoned or seasoned styles.\n\nIt developed in East Asia, especially Japan and China, where grain-based vinegars accompany seafood, noodles, and vegetables. Producers ferment alcohol from rice, then convert it to acetic acid and mature the vinegar for balance, and it has since spread into global home and restaurant pantries.