White rice vinegar, also known as rice wine vinegar, is a type of vinegar derived from the fermentation of rice. It is a common staple in Asian cuisine, particularly in countries like China, Japan, Korea, and Vietnam.
White rice vinegar is made by fermenting rice, often using a combination of yeast and bacteria. The fermentation process transforms the sugars in the rice into alcohol, which is then converted into acetic acid, giving the vinegar its characteristic tangy flavor.
| 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 has a mild, delicate flavor with a gentle tanginess. It is less acidic and intense compared to other types of vinegar. Its subtle aroma doesn't overpower other ingredients, making it versatile in various culinary applications.
Flavor: Mildly acidic with a subtle sweetness, making it less harsh than other types of vinegar.
Color: Clear and colorless, which makes it suitable for dishes where you don't want to alter the color.
Acidity: Typically has an acidity level of around 4-5%, which is lower than many other vinegars like white distilled vinegar.
Appearance: This vinegar has a clear, transparent appearance, which makes it suitable for dishes where maintaining the visual appeal is important.
TSY White Rice Vinegar is a type of vinegar made from fermented rice. It is a staple ingredient in Asian cuisine, particularly in Chinese, Japanese, and Korean dishes. White rice vinegar has a mild, slightly sweet flavor with a tangy kick, making it a versatile ingredient that can be used in a variety of ways.
Culinary Uses: White rice vinegar is a versatile ingredient used in a variety of dishes:
- Sushi Rice: It's a key ingredient in seasoning sushi rice, giving it a balance of sweetness and acidity.
- Salad Dressings: It's used to add a mild tanginess to salad dressings.
- Pickling: White rice vinegar is employed to pickle vegetables, lending a crisp texture and tangy taste.
- Stir-Fries: It can be used to brighten the flavors in stir-fries.
- Marinades: It's often used in marinades for meats, seafood, and tofu.
- **Soups and Sauces:** It can be added to soups and sauces for a touch of acidity.
Health Considerations: Like other types of vinegar, white rice vinegar might offer certain potential health benefits, such as aiding digestion and potentially helping to regulate blood sugar levels. However, moderation is key due to its acid content.
White rice vinegar, also known as rice wine vinegar, is a type of vinegar derived from the fermentation of rice. It is a common staple in Asian cuisine, particularly in countries like China, Japan, Korea, and Vietnam.
White rice vinegar is made by fermenting rice, often using a combination of yeast and bacteria. The fermentation process transforms the sugars in the rice into alcohol, which is then converted into acetic acid, giving the vinegar its characteristic tangy flavor.
| 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 has a mild, delicate flavor with a gentle tanginess. It is less acidic and intense compared to other types of vinegar. Its subtle aroma doesn't overpower other ingredients, making it versatile in various culinary applications.
Flavor: Mildly acidic with a subtle sweetness, making it less harsh than other types of vinegar.
Color: Clear and colorless, which makes it suitable for dishes where you don't want to alter the color.
Acidity: Typically has an acidity level of around 4-5%, which is lower than many other vinegars like white distilled vinegar.
Appearance: This vinegar has a clear, transparent appearance, which makes it suitable for dishes where maintaining the visual appeal is important.
TSY White Rice Vinegar is a type of vinegar made from fermented rice. It is a staple ingredient in Asian cuisine, particularly in Chinese, Japanese, and Korean dishes. White rice vinegar has a mild, slightly sweet flavor with a tangy kick, making it a versatile ingredient that can be used in a variety of ways.
Culinary Uses: White rice vinegar is a versatile ingredient used in a variety of dishes:
- Sushi Rice: It's a key ingredient in seasoning sushi rice, giving it a balance of sweetness and acidity.
- Salad Dressings: It's used to add a mild tanginess to salad dressings.
- Pickling: White rice vinegar is employed to pickle vegetables, lending a crisp texture and tangy taste.
- Stir-Fries: It can be used to brighten the flavors in stir-fries.
- Marinades: It's often used in marinades for meats, seafood, and tofu.
- **Soups and Sauces:** It can be added to soups and sauces for a touch of acidity.
Health Considerations: Like other types of vinegar, white rice vinegar might offer certain potential health benefits, such as aiding digestion and potentially helping to regulate blood sugar levels. However, moderation is key due to its acid content.
