TSY or Custom Brands
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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: The Light & Versatile Asian Pantry Staple
A clear, mildly acidic vinegar made from fermented rice, popular in East Asian cuisines (China, Japan, Korea). Less harsh than Western white vinegar, with a subtle sweetness.
Sushi Rice – The classic seasoning for perfect sushi rice.
Pickling – Quick-pickled veggies (cucumbers, carrots, radishes).
Dipping Sauces – Mixed with soy sauce, ginger, and chili for dumplings.
Salad Dressings – Lightens up slaws and Asian-inspired salads.
Marinades – Tenderizes meats without overpowering.
Soups & Noodles – A splash brightens ramen or pho broth.
Low-calorie, fat-free
May aid digestion (fermented)
Gluten-free (check labels)
Apple cider vinegar (sweeter)
Lemon juice (for acidity)
Tip: For authentic flavor, choose unseasoned varieties (no added sugar/salt).
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: The Light & Versatile Asian Pantry Staple
A clear, mildly acidic vinegar made from fermented rice, popular in East Asian cuisines (China, Japan, Korea). Less harsh than Western white vinegar, with a subtle sweetness.
Sushi Rice – The classic seasoning for perfect sushi rice.
Pickling – Quick-pickled veggies (cucumbers, carrots, radishes).
Dipping Sauces – Mixed with soy sauce, ginger, and chili for dumplings.
Salad Dressings – Lightens up slaws and Asian-inspired salads.
Marinades – Tenderizes meats without overpowering.
Soups & Noodles – A splash brightens ramen or pho broth.
Low-calorie, fat-free
May aid digestion (fermented)
Gluten-free (check labels)
Apple cider vinegar (sweeter)
Lemon juice (for acidity)
Tip: For authentic flavor, choose unseasoned varieties (no added sugar/salt).
