Rice vinegar (or rice wine vinegar) is a staple ingredient used in a wide variety of Asian dishes, and there are many different types. It’s much milder than white vinegar (at about half the acidity), can be made from white, brown, black, or red rice, and it can also be flavored with other ingredients like sugar, salt, and MSG. Seasoned rice vinegar makes a great one Two ingredient cucumber, a bomb salad dressing, and exquisite sushi rice (although it’s good on any rice in my opinion).
The taste of white rice vinegar can vary depending on the style – Japanese rice vinegars tend to be more sensitive than their Chinese counterparts. Brown rice vinegar is made from unpolished brown rice and has a darker, roasted color and a few other nutrients.
Red rice vinegar is made from fermented rice, which gives it its color and slight sweetness. Some brands have a distinctive wine-like taste. According to The woks of lifeRed rice vinegar is “probably the least used type of rice vinegar in Chinese cuisine,” but it has some very specific, very delicious uses, such as: B. roasted Chinese pigeons, dipping sauces and as a finisher for soups.
Black rice vinegar is made from fermented black sticky rice (or sticky rice) and other grains like sorghum, millet, and / or wheat. There are Chinese black rice vinegar and Japanese black rice vinegars, and both have a distinct smoky taste and a deep, dark color. It’s a fantastic seasoning – just sprinkle on top and you’re good to go – as well as a great base to dip sauces and stir fries together.
