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White rice vinegar, also known as rice wine vinegar or simply rice vinegar, has a long history in East Asian cuisine. It originated in China and has been used for centuries in various culinary applications.
The process of making white rice vinegar begins with fermenting rice. Initially, rice is cooked, and then it undergoes a fermentation process where yeast and bacteria convert the sugars in the rice into alcohol. This fermentation is similar to the process of making rice wine. Afterward, a second fermentation process takes place, where the alcohol is further fermented into acetic acid by certain types of bacteria. This acetic acid gives vinegar its sour taste.
White rice vinegar is made from rice that has been polished to remove the bran and germ, resulting in a milder and clearer vinegar compared to other rice vinegars. It has a delicate, slightly sweet flavor and is commonly used in Asian cuisine for salad dressings, marinades, pickling, and various stir-fry dishes.
Over time, rice vinegar production spread to other East Asian countries, such as Japan and Korea, where it became an essential ingredient in their respective cuisines. Today, white rice vinegar is widely available in many parts of the world and has gained popularity for its unique taste and versatility in cooking.
| Color | Transparent color, similar in appearance to water |
Flavor | Fresh, Salty and Sweet |
Main Ingredients | Rice, Water. |
Allergen | No |
Nutrition Facts Per 100g | Energy : 63Kj/15Kcal Total Fat: 0g -of which saturates: 0g Protein: 0.2g Carbohydrate: 0.35g -of which sugars: 0.2g Salt: 0.18g |
Serving Suggestion | TSY white rice vinegar as perfect for pickling, making salads with sweet and sour dishes. Simply add few drops vinegar to enhance the aroma and flavor of your favorite dishes. For enhancing flavor, usually served for cooking dishes and cold dishes. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
White rice vinegar is a versatile, mild, and slightly sweet vinegar made from fermented rice. Unlike stronger vinegars (like apple cider or white vinegar), it has a delicate acidity (4-5%), making it ideal for Asian dishes, dressings, and pickling.
Sushi Rice
The most classic use! Mix with sugar and salt to season sushi rice.
Ratio: 1 tbsp vinegar + 1 tsp sugar + ½ tsp salt per cup of cooked rice.
Stir-Fries & Sauces
Adds brightness to soy-based sauces.
Example: Sweet & Sour Sauce (mix with ketchup, sugar, and soy sauce).
Marinades
Tenderizes meat while adding subtle tang.
Try: Chicken teriyaki marinade (vinegar + soy sauce + ginger).
Asian-Inspired Salad Dressings
3 tbsp white rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
Simple Recipe:
Dipping Sauces
Mix with soy sauce, chili, and garlic for dumpling dip.
Quick Pickles (Sunomono)
Slice cucumbers, salt, then toss with vinegar + sugar.
Japanese Cucumber Pickles:
Carrot & Daikon Pickles (for banh mi sandwiches).
Preserving Vegetables
Mild acidity prevents discoloration (e.g., sliced onions).
Baking (As a Buttermilk Substitute)
Mix 1 tsp vinegar + 1 cup milk = DIY buttermilk for pancakes.
Refreshing Beverages
Add a splash to sparkling water with fruit for a detox drink.
✅ Cleaning – Diluted vinegar cleans glass and removes odors.
✅ Beauty – A natural hair rinse (add shine and remove buildup).
White rice vinegar, also known as rice wine vinegar or simply rice vinegar, has a long history in East Asian cuisine. It originated in China and has been used for centuries in various culinary applications.
The process of making white rice vinegar begins with fermenting rice. Initially, rice is cooked, and then it undergoes a fermentation process where yeast and bacteria convert the sugars in the rice into alcohol. This fermentation is similar to the process of making rice wine. Afterward, a second fermentation process takes place, where the alcohol is further fermented into acetic acid by certain types of bacteria. This acetic acid gives vinegar its sour taste.
White rice vinegar is made from rice that has been polished to remove the bran and germ, resulting in a milder and clearer vinegar compared to other rice vinegars. It has a delicate, slightly sweet flavor and is commonly used in Asian cuisine for salad dressings, marinades, pickling, and various stir-fry dishes.
Over time, rice vinegar production spread to other East Asian countries, such as Japan and Korea, where it became an essential ingredient in their respective cuisines. Today, white rice vinegar is widely available in many parts of the world and has gained popularity for its unique taste and versatility in cooking.
| Color | Transparent color, similar in appearance to water |
Flavor | Fresh, Salty and Sweet |
Main Ingredients | Rice, Water. |
Allergen | No |
Nutrition Facts Per 100g | Energy : 63Kj/15Kcal Total Fat: 0g -of which saturates: 0g Protein: 0.2g Carbohydrate: 0.35g -of which sugars: 0.2g Salt: 0.18g |
Serving Suggestion | TSY white rice vinegar as perfect for pickling, making salads with sweet and sour dishes. Simply add few drops vinegar to enhance the aroma and flavor of your favorite dishes. For enhancing flavor, usually served for cooking dishes and cold dishes. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
White rice vinegar is a versatile, mild, and slightly sweet vinegar made from fermented rice. Unlike stronger vinegars (like apple cider or white vinegar), it has a delicate acidity (4-5%), making it ideal for Asian dishes, dressings, and pickling.
Sushi Rice
The most classic use! Mix with sugar and salt to season sushi rice.
Ratio: 1 tbsp vinegar + 1 tsp sugar + ½ tsp salt per cup of cooked rice.
Stir-Fries & Sauces
Adds brightness to soy-based sauces.
Example: Sweet & Sour Sauce (mix with ketchup, sugar, and soy sauce).
Marinades
Tenderizes meat while adding subtle tang.
Try: Chicken teriyaki marinade (vinegar + soy sauce + ginger).
Asian-Inspired Salad Dressings
3 tbsp white rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
Simple Recipe:
Dipping Sauces
Mix with soy sauce, chili, and garlic for dumpling dip.
Quick Pickles (Sunomono)
Slice cucumbers, salt, then toss with vinegar + sugar.
Japanese Cucumber Pickles:
Carrot & Daikon Pickles (for banh mi sandwiches).
Preserving Vegetables
Mild acidity prevents discoloration (e.g., sliced onions).
Baking (As a Buttermilk Substitute)
Mix 1 tsp vinegar + 1 cup milk = DIY buttermilk for pancakes.
Refreshing Beverages
Add a splash to sparkling water with fruit for a detox drink.
✅ Cleaning – Diluted vinegar cleans glass and removes odors.
✅ Beauty – A natural hair rinse (add shine and remove buildup).
