Guide Note

Rice Vinegar has been a staple in Asian cooking for an estimated 3,000 years. Similar to rice wine, or sake, it is made by allowing rice to ferment in a process that transforms the sugars to alcohol. Rice wine becomes rice vinegar by the addition of specific bacteria, which turn the alcohol to acid.

1. Black: A popular condiment in China, black rice vinegar is made with sweet rice, and has a sweet, smoky flavor.
2. Red: Lighter than black vinegar, sugar is added to red rice vinegar, which has a sweet-and-sour flavor.
3. White: Both Chinese and Japanese varieties are available in this clear or light yellow vinegar. Most similar in taste to regular vinegar, white rice vinegar is good choice for pickling and the essential ingredient in sushi rice.

Fast Facts:

1. Milder and less acidic than other vinegars
2. Available in seasoned varieties
3. Often used in salad dressings
4. 2 calories per tablespoon