Rice vinegar is made by fermenting rice and sake lees (rice mash) resulting in delicate acidity, fragrance, and mellow sweetness. It is a common flavoring for many Asian cuisines and Japan in particular where it is an essential ingredient in making sushi.
Uses: Rice vinegar can be used to heighten the flavor of almost any food. Use it to make cold pickles such as sunomono or add it to braises, soups, and dips to add contrast and flavor. Vinegar can remove gamey and fishy odors when used in marinades or added directly to foods.