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(Gıda) rice vinegar

A type of vinegar made from fermented rice or rice wine, used in Chinese, Japanese and Korean cooking

Chinese rice vinegars are milder and less acidic than regular vinegar (as are Japanese vinegars) There are three basic types - black, red and white -as well as sweetened black vinegars The black variety is somewhat similar to balsamic vinegar, while red vinegar has both a sweet and tart taste White vinegar is the closest in acidity and flavor to regular vinegar There are no hard and fast rules, but black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes, and white for sweet and sour dishes and for pickling In recipes, rice vinegar is sometimes also called "rice wine vinegar "

Delicately flavored vinegar with lower acidity than many other commercial vinegars, which makes it nice for vinaigrettes Sold in most supermarkets and all Asian stores

Common in Chinese and Japanese cooking, it is subtle and sweet It is now available in most supermarkets and gourmet food stores

a mild vinegar made from rice

Three varieties: WHITE is used for sweet and sour dishes; RED is used as a dipping sauce; BLACK is used in braising and as a dipping sauce All are less pungent and more flavorful than distilled white vinegar

It is also called rice-wine vinegar It is made from grain and not grapes Japanese rice vinegar is milder and sweeter than the Chinese that tends to be more acidic and sharp Look for "pure" rice vinegar to avoid those that are seasoned or sweetened

A vinegar made from rice wine

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