Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Rice Vinegar along with all the trcipes employing Rice Vinegar presented on this site, with 40 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Rice Vinegar recipes added to this site.

These recipes, all contain Rice Vinegar as a major wild food ingredient.

Rice Vinegar is a vinegar made from rice that's used in many Chinese and Japanese recipes (especially sushi). It tends to have low acidity and a mild taste that does not over-sour the dish it's incorporated in. There are three main types which differ in terms of colour:

• White rice vinegar — is the commonest in the West. It's made from white rice and is either colourless or pale yellow in colour and has a higher acetic acid (vinegar) content than other rice vinegar types.



• Black rice vinegar — This is the most popular kind in southern China and it's generally made from black glutinous rice hough millet or sorghum may be used instead. It has a deep, almost smoky, flavour



• Red rice vinegar — This has a distinctive red colour derived from Red yeast rice which is cultivated with the mold Monascus purpureus. This vinegar has a distinctive flavour of its own due to the red mold.