Rice Vinegaralso: 黑醋 (black) · 香醋 (zhenjiang)

Origin

Chinese, with a 3,000-year history. Three regional varieties dominate: the clear rice vinegar of Zhejiang, the black vinegar of Zhenjiang, and the red vinegar of Fujian. Japan adapted the technique by the 5th century.

What it tastes like

Mildly acidic (4–5%), with a faint sweetness. Black Zhenjiang vinegar is malty and complex, almost like balsamic.

How it's used

Sushi rice (Japanese rice vinegar with sugar and salt). Chinese dumpling dipping sauce (Zhenjiang). Pickled vegetables across the region. Sweet-and-sour sauces.

Buying

Marukan and Mizkan for Japanese clear varieties. Gold Plum or Pat Chun for Zhenjiang. Avoid 'seasoned rice vinegar' (already has sugar+salt added) unless that's what the recipe calls for.

Substitutes

White wine vinegar diluted 1:1 with water comes close to clear rice vinegar. Aged balsamic approximates black vinegar's complexity but is too sweet.

Storage

Pantry, sealed, indefinitely. After opening, the flavour stays stable for 1–2 years.