Rice vinegar

Rice vinegar is a type of vinegar made by fermenting rice wine or rice starch. It originates from East Asia, where it is an essential ingredient in Japanese, Chinese, Korean and Thai cuisines. It has a mildly acidic, slightly sweet flavour and is much more delicate than regular vinegar. It is most commonly used to season sushi rice, and added to dressings, marinades, sauces and soups. It comes in several varieties, white (the mildest), red and black (more robust flavour). In addition to its culinary uses, it is also valued for its potentially beneficial effects on digestion.