Rice Vinegar (Komezu)

If you enjoy Japanese cooking—or are just starting to explore it—you’ve probably come across rice vinegar. Light, mellow, and slightly sweet, this essential ingredient plays a quiet but powerful role in Japanese cuisine. Let’s take a closer look at what rice vinegar is, how to use it, and where to find the best ones for your kitchen!

Missing Japanese ingredients? Try these easy substitutes!

What Is Rice Vinegar?

Rice vinegar (米酢, komezu) is a mild, slightly sweet vinegar made from rice. It’s a staple in Japanese cooking, known for its gentle acidity and aroma.

How it’s made:
Rice is first fermented into sake using rice koji, then undergoes a second fermentation to become vinegar. This traditional process preserves the natural character of the rice.
Ingredients:
Usually made from just rice and water, though some commercial versions may include added alcohol or seasoning for stability and flavor.
Rice Vinegar vs. White Vinegar:
Compared to white or wine vinegars, rice vinegar has lower acidity and a hint of natural sweetness and umami that comes from the rice itself.

How to Use Rice Vinegar

Rice vinegar is one of those secret ingredients that makes everything taste a little brighter and more balanced. Here’s how you can use it in everyday cooking:

Sushi rice: A must-have for that classic sushi flavor.
Quick pickles (tsukemono): Add them to sliced veggies for a fast and tasty pickle.
Dressings & sauces: Mix it with soy sauce, sesame oil, or miso for a light, flavorful touch.
Sweet and sour dishes: Perfect for adding a mild tang without being overpowering.
Refreshing drinks: Add a splash of rice vinegar and a little honey or fruit juice to soda water for a light, tangy treat.

💡 Try a refreshing rice vinegar drink!
On hot days when the heat drains you, this crisp and fizzy drink is the perfect way to cool down and feel refreshed!

Types of Rice Vinegar

There are a few types of rice vinegar used in Japan:

White rice vinegar: Clear, light, and versatile. The most common type for everyday cooking.
Seasoned rice vinegar: Pre-mixed with sugar and salt, usually for sushi rice.
Black rice vinegar: Aged and made from brown rice, with a deeper flavor.

💡 Not sure which one to choose?
Go with regular white rice vinegar—it’s versatile and works well with just about everything.
If you’re after something with a milder acidity but deeper flavor, try black rice vinegar for a richer taste experience!