Rice Vinegar

Rice vinegar is a mild vinegar with subtle acidity used in Asian cooking.

Flavor

How to use it

Balance Dishes. Add to sauces. Its acetic acid stabilizes the salt and sugar balance.

Enhance Pickling. Use for pickling. The acetic acid gives the needed acidity; other ingredients add sweetness.

Common mistakes

• Too much vinegar can mask flavors with overpowering acidity.
• Improper storage weakens acetic acid, dulling the flavor.

What goes with rice vinegar

• Soy Sauce. Together, their umami and tang make a classic Asian dressing duo.
• Rice. Rice vinegar's mild acid seasons sushi rice and keeps it glossy.
• Ginger. Ginger adds heat and spice, balancing the vinegar's acidity.
• Miso. Miso's umami-rich paste mellows the acidity of the vinegar.
• Cabbage. Rice vinegar's mild acid brightens cabbage in quick pickles and slaws.
• Pork Belly. Rice vinegar's mild acid cuts pork belly's rich fat without harshness.
• Radish. Rice vinegar's mild acid pickles radish and softens its pepper.
• Scallion. Scallion's fresh bite brightens rice vinegar dressings.

Try tonight

• Add to salad dressings for a light tang.
• Use in sushi rice for subtle flavor.
• Mix into stir-fry sauces to balance flavors.

Storage

Store in a cool, dark place, tightly sealed, to retain its flavor and acidity.