1.
rice vinegar
Vinegar made from fermented rice, a fundamental seasoning in Japanese cuisine. It has a milder, slightly sweet flavor compared to Western grain or distilled vinegars, making it essential for sushi rice, dressings, and pickles.
Compound of 米 ('rice') and 酢 ('vinegar'; voiced as ず in compounds). Also sometimes read as よねず. The most traditional and widely used vinegar in Japanese cooking.
Types
- 純米酢: pure rice vinegar — made from 100% rice; richer flavor
- 穀物酢: grain vinegar — made from mixed grains; cheaper and sharper
- 黒酢: black vinegar — aged rice vinegar with a deeper, more complex flavor; popular as a health drink
Common collocations
- 米酢を使う: to use rice vinegar
- 米酢で味をつける: to season with rice vinegar
- 米酢と砂糖と塩: rice vinegar, sugar, and salt (the classic sushi rice seasoning trio)
Similar words
- 穀物酢: grain vinegar — made from a blend of grains; a cheaper, more pungent all-purpose vinegar
- 黒酢: black vinegar — a dark, aged rice vinegar with a mellow, rich flavor
- 酢: vinegar — the general term for all types of vinegar
- 寿司酢: sushi vinegar — pre-mixed seasoned vinegar specifically for sushi rice, containing sugar and salt