Food Guts - Ingredient Information

Ingredient Lookup

Rice Vinegar

Nutritional Information

1 tbsp, rice vinegar

  • Calories 25
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 530mg22%
  • Potassium 0mg0%
  • Total Carbohydrate 6g2%
  • Dietary Fiber 0g0%
  • Sugars 6g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 0%

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Rice Vinegar on Wikipedia:

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2008)

Rice vinegar is a vinegar made from fermented rice or rice wine in China, Japan, Korea, and Vietnam.



Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown. Chinese and especially Japanese vinegars are very mild and sweet compared to distilled and more acidic Western vinegars which, for that reason, are not appropriate substitutes for rice vinegars.

White rice vinegar is a colourless to pale yellow liquid, higher in vinegar content and more similar to Western vinegars, but still less acidic and milder in flavour.

Chinkiang rice vinegar Black rice vinegar

Black rice vinegar is very popular in southern China. Chinkiang vinegar, which originated in the city of Zhenjiang in the eastern coastal province of Jiangsu, China, is considered the best of the black rice vinegars. Normally black rice vinegar is made with black glutinous rice (also called ``sweet rice``), although millet or sorghum may be used instead. It is dark in colour, and has a deep, almost smoky flavour. In addition to Zhenjiang, it is also produced in Hong Kong.

Red rice vinegar is darker than white rice vinegar, and paler than black rice vinegar, with a distinctive red colour from Red yeast rice (红曲米), which is cultivated with the mold Monascus purpureus. This vinegar has a distinctive flavour of its own due to the red mold.

In Chinese cookbooks, ½ tablespoon of Western distilled white vinegar is stated to be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar. [Congee, Rice Noodles, Noodles, and Rice, by Mrs Lee Tsang Pang Chin, Publications (Holdings) Limited, Hong Kong, 1989].


A bottle of Japanese rice vinegar

Japanese rice vinegar (米酢 or simply 酢(lit. vinegar)) is very mild and mellow and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing.

Sushi vinegar

Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi.


Ssal sikcho (hangul:쌀식초, hanja:쌀醋) or micho (hangul:미초, hanja:미, 米醋) refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element. It is made with rice, chapssal (hangul:찹쌀, glutinous rice), or hyeonmi (hangul:현미, brown rice) and mixed with nuruk (hangul:누룩) which is a Korean fermentation starter.[1]


Rice vinegar is called dấm gạo or giấm gạo in Vietnam. A famous variation of rice vinegar is spicy sour giấm bỗng made from nếp cái hoa vàng rice and is an ingredient of vịt om giấm bổng, bún riêu, bún ốc. Another rice vinegar is light sour hèm, used in ốc bươu hấp hèm, gà hấp hèm which is a specility of Hóc Môn district, Ho Chi Minh city. There is also a kind of rice vinegar, namely mẻ which is strong sour, used in trâu luộc mẻ- a speciality of Cần Thơ city.

See also

Seasoned rice vinegar Vinegar


^ Dr. Kim, Gyeong-hwan (김경환) (2006-10-08). ``Sikcho's effect (식초의 효과)`` (in Korea). Jeolla Ilbo.