🕰️ History and origin

Rice vinegar has roots across East Asia, where rice is a core ingredient and fermentation has long been part of everyday cooking. In Japan it became especially important for sushi rice and light salads, while other regions use different styles ranging from very gentle to more pronounced.

🧪 How it’s made and common types

Rice vinegar is produced by fermenting rice or rice wine. The style can vary in intensity and colour.

• classic rice vinegar is a versatile option for dressings, sushi rice and quick sauces
• brown rice vinegar is often a bit more rounded and slightly aromatic
• seasoned versions can be lightly sweetened, handy for fast sushi rice seasoning

Browse the category Vinegars

👃 Flavour profile

• 🍶 milder and less sharp than many regular vinegars
• 🍚 rounded and sauce friendly
• 🥗 ideal for cold dishes and quick pickles

✅ Tip: For a simple dressing, combine vinegar with sugar and a pinch of salt. That trio tastes complete even without extras

🍳 How to use rice vinegar

🍣 Sushi rice

Rice vinegar is the base for seasoning sushi rice. Mix it with sugar and salt, then fold into cooked rice for the classic flavour and shine.

🥗 Salads and quick pickles

Cucumber, carrot or radish plus rice vinegar and a touch of sugar makes a crisp quick pickle for bowls and noodles.

🍜 Sauces and dips

It adds freshness and pairs beautifully with the salty backbone of Soy sauces

🍚 Bowls and rice

A few drops in rice or a bowl dressing can make a big difference, especially with bold toppings.

🫶 Everyday note

Think of rice vinegar mainly as a flavour tool. It can help you use less salt while keeping dishes bright. If you’re sensitive to acidity, simply use smaller amounts.

✅ How to choose a good rice vinegar

• 🍶 for sushi, pick a gentle rice vinegar or a brown rice version
• 🥗 for salads, look for a clean taste that isn’t too aggressive
• 🧂 if it’s already seasoned, adjust sugar and salt in your recipe
• ❄️ store it sealed to keep aroma and flavour

🛒 Our picks

Three rice vinegars that cover everyday cooking from salads to sushi:

• Rice vinegar 300 ml great for quick dressings, cucumber salads and quick pickles
• P.R.B. Rice vinegar 500 ml a larger everyday bottle if you cook often
• Otoki brown rice vinegar 500 ml a rounder option for bowls, dressings and sushi rice

🥒 Recipe: Japanese sunomono cucumber salad with rice vinegar

Light, fresh and authentic. A perfect side for sushi and noodle meals, ready in minutes.

Ingredients

• cucumber 1 large
• rice vinegar 3 tbsp
• sugar 1 to 2 tsp
• salt a pinch
• soy sauce 1 tsp optional
• sesame 1 tsp optional

Method

1. Slice cucumber thinly. Salt lightly, rest for 10 minutes, then gently squeeze out excess liquid.
2. Mix rice vinegar with sugar and a pinch of salt until dissolved.
3. Toss cucumber with the dressing and rest for 5 to 10 minutes.
4. Add a small splash of soy sauce if you like, then finish with sesame.
5. Serve chilled.

✅ Tip: The dressing should taste a bit stronger on its own. The cucumber will soften it, so don’t worry if it feels punchy at first