rice or white vinegar

Rice vinegar, also known as rice wine vinegar, is a mild acidic condiment produced through the fermentation of rice or rice wine (sake). Originating in East Asia, particularly China and Japan, rice vinegar is created by fermenting glutinous rice or sake with acetic acid bacteria, resulting in a liquid with lower acidity (typically 4–5% acetic acid) compared to distilled vinegars. The flavor profile is delicate and slightly sweet, with subtle fruity undertones. Japanese rice vinegar (su) tends toward greater refinement and lower acidity, while Chinese varieties may be more assertive. Some rice vinegars are seasoned with salt and sugar, particularly those used in sushi preparation.

Rice vinegar is fundamental to East Asian cuisines, serving as a key ingredient in sushi rice preparation, where it provides mild acidity and subtle sweetness. It is widely used in stir-fries, dipping sauces, and marinades throughout Chinese, Japanese, Korean, and Southeast Asian cooking. The gentle acidity makes it suitable for pickling vegetables, dressing salads, and balancing rich or fatty dishes without overwhelming delicate flavors. Rice vinegar also appears in condiment blends and as a finishing acid in soups and braised dishes, where its subtle character complements rather than dominates.