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.
米酢で酢の物を作る。
Make vinegared dishes with rice vinegar.
寿司には米酢が欠かせない。
Rice vinegar is indispensable for sushi.
純米酢は米だけを原料にして作られるので風味が豊かだ。
Pure rice vinegar is made solely from rice, so it has a rich flavor.
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