Rice vinegar provides a subtle tang and sweetness to your dishes, and using the best quality is essential. Discover our top choices for the best rice vinegar to elevate your cooking.
Tired of the acidic, pungent taste of traditional white vinegar? You might want to give rice vinegar a try.
Made from fermented rice, rice vinegar is used to brighten the flavor of meat, fish, and vegetable recipes. It’s milder and less tangy than white vinegar, with a subtle sweetness that can elevate the umami flavor of your dishes.
Rice vinegar is used in different ways, depending on the variety, intensity, and method of preparation. White rice vinegar, for example, is best used in dressings and dipping sauces, while brown rice vinegar is ideal for pickling, marinades, and sautées.
In this article, we’ll share some of the best rice vinegar you can buy today. The products were chosen for their high-quality production and, of course, flavor. Let’s get right into it!
Marukan Vinegar Rice
The Marukan Vinegar Rice is made from Californian-grown medium-grain rice and fermented with Japanese-sourced acetic acid bacteria. It’s kosher, gluten-free, fat-free, and vegan-friendly, making it an excellent addition to healthy meals.
With a 4.1% acidity, the Marukan Vinegar Rice is clean, mildly sweet, and slightly sour. The delicate acidity and light seasoning make it a versatile addition to pasta, salads, seafood dishes, instant pots, pickling, stir fry, and more.
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Kikkoman Rice Vinegar
Kikkoman is one of the largest condiment manufacturers in the world and one of the first Japanese companies to set foot in the United States. It’s been around since 1917, so it has long since established itself in the culinary world.
While not as popular as the Kikkoman Soy Sauce, the Kikkoman Rice Vinegar is often considered a no-brainer choice when a recipe calls for rice vinegar. Its uniquely delicate sweetness perfectly complements its bright, tart taste and well-balanced acidity.
The Kikkoman Rice Vinegar is made and fermented from US-grown rice. It’s 100% natural and certified kosher.
- Rice Vinegar, Water, Diluted with Water to 4.2% Acidity (42 Grain)
- Kikkoman Rice Vinegar is certified Kosher. Kikkoman Rice Vinegar is made to the highest standards of...
- Kikkoman Rice Vinegar is milder in flavor than other vinegars, with a hint of sweetness from the...
Mizkan Pure Unpolished Brown Rice Vinegar
Made from unpolished Japanese brown rice, the Mizban Brown Rice Vinegar offers a bold, nutty flavor that’ll breathe new life into your dishes. Its toasty, slightly sweet and sour flavor makes it an excellent addition to salad dressings, slaws, sushi rice, fish, and marinades.
The Mizkan Brown Rice Vinegar is complex but subtle. It’s not as sharp as traditional white vinegar or mild as white rice vinegar. It also has a higher nutritional value than its white counterpart.
Eden Organic Brown Rice Vinegar
The Eden Organic Brown Rice Vinegar is made using the traditional method of fermenting brown rice using koji, spring water, and clay crocks. It’s left to age for approximately eight months before it’s bottled and shipped for household use.
Sweet, mellow, and smooth, this brown rice vinegar offers a stimulating contrast of flavors. It doesn’t contain sodium, sugar, preservatives, corn syrup, or anything artificial. It’s only made with organic brown rice and cultivated mold, diluted with water to 4.2% acidity.
- Eden Foods is a principled natural food company, est. 1968. Healthy soil, long-term organic,...
- 4.5% acidity.Great chefs insist on this sweet traditional brew, please discover why.
- Patiently made using a 1,000 year old method.
Koon Chun Red Vinegar
Koom Chum Red Rice Vinegar is made from barley, red yeast rice, and sorghum. It’s mildly salty and acidic, with a subtle hint of sweetness. It’s best used in pot stickers, fried noodles, and seafood dishes as a dipping sauce or marinade.
Imported from Hong Kong, the Koom Chum Red Rice Vinegar is aged for nearly a year to increase the umami aspect. It has double the amount of amino acids found in traditional white rice vinegar, making it a healthier alternative to the regular kind.
Soeos Chinkiang Vinegar
Searching for rice vinegar that has an extra kick to it? The Seoes Chinkianh Black Vinegar might be for you.
Made from fermented black sticky rice, this black vinegar is rich, tart, and pungent. It has a woody character and a fruity sweetness, with a touch of umami richness that’ll have your mouth watering.
The Soeos Chinkiang Vinegar is aged for upwards of three years to reach its trademark flavor. It can be overpowering by itself, so it’s best paired with heavy dishes like braised meats and fish, stews, noodles, and other dishes that work well with its acidity and sweetness.
- WHAT IS CHINKIANG VINEGAR: Is a type of Chinese black vinegar also known as Black Rice Vinegar. Made...
- DISTINCTIVE TASTE: Rich, pungent, and tart flavor, sometimes with a hint of sweetness. It has a...
- VERSATILE USE: It works well as a cooking sauce for braised dishes or as a dipping sauce for...
Nakano Seasoned Rice Vinegar
Seasoned with roasted garlic and other natural flavors, the Nakano Seasoned Rice Vinegar is a tasty addition to salads, marinades, and meat and fish dishes. It’s smooth and slightly sweet, with an unobtrusive acidic flavor that pairs well in dozens of recipes.
This rice vinegar is made with fermented white sugar, brown sugar, salt, and roasted garlic flavoring, then diluted with water to 4% acidity. It doesn’t contain artificial coloring or flavoring.
- Matazaemon Nakano began selling his handcrafted rice vinegars in Tokyo in 1804. Since then, Japanese...
- From the slight sweetness of our NAKANO Seasoned Rice Vinegar, to the savory richness of roasted...
- Each of our products is slowly brewed according to traditional practice. This creates a clean flavor...
What is Rice Vinegar & How is it Used in Cooking?
Rice vinegar is a type of vinegar made from fermented rice. It tastes much like white vinegar, except milder and far less acidic.
This type of vinegar is frequently used in Chinese, Korean, Japanese, and Vietnamese cuisine as a salad dressing, seasoning, dipping, and marinade. It’s added to stir-fried or sautéed vegetables, stews, and curries to impart a little brightness to the dish.
Rice vinegar is a common staple in East Asian and Southeast Asian households. It’s sold in varying types and strengths, depending on the country of origin, regional style, and method of preparation. Five of the most common types of rice vinegar include:
- White rice vinegar: Clean, with a mild tang. Has a delicate aroma and mellow taste.
- Brown rice vinegar: Leaves a toasty aftertaste, but is mild enough to be used interchangeably with white rice vinegar.
- Red rice vinegar: Tart, with mild sweetness.
- Black rice vinegar: Full-bodied, malty, and rich in umami.
- Seasoned rice vinegar: Combines white rice vinegar with MSG, garlic sugar, and other flavorings.