Rice Vinegaralso: 黑醋 (black) · 香醋 (zhenjiang)
Mild fermented vinegar from rice. Far softer than Western vinegars, used across China, Japan, Korea, and Vietnam in everything from pickles to dipping sauces.
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.
