Rice vinegar (or rice wine vinegar) is a staple ingredient used in a wide variety of Asian dishes, and there are many types. It is much sweeter than white vinegar (with about half the acidity), can be made with white, brown, black, or red rice, and can also be seasoned with other ingredients such as sugar, salt and monosodium glutamate. Seasoned rice vinegar makes an excellent two ingredient pickle, a bombshell dressing and exquisite sushi rice (although good on any rice, in my opinion).
The flavor of white rice vinegar can differ depending on the style – Japanese rice vinegars tend to be more delicate than their Chinese counterparts. Brown Rice Vinegar is made from unpolished brown rice and has a darker, more toasted color and a few extra nutrients.
Red rice vinegar is made with fermented rice, which gives it its color and light sweetness; some brands have a distinct wine flavor. According to The woks of life, red rice vinegar is “probably the least used type of rice vinegar in Chinese cooking,” but it has some very specific and very delicious uses, such as Chinese fried pigeon, dipping sauces, and as a soup finisher. .
Black rice vinegar is made from fermented black sticky rice (or sticky rice) and other grains like sorghum, millet, and / or wheat. There is Chinese black rice vinegars and Japanese black rice vinegars, and both have a distinct smoky flavor and a deep, dark color. It’s a fantastic condiment – just sprinkle and go – as well as a great base for dipping sauces and stir-fries.