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Rice Wine Vinegar is also known as Rice Vinegar.

This is a mild, slightly sweet vinegar made from either fermented rice or from rice wine.

Red rice vinegar is used as a dip for foods; white is used in sweet and sour dishes, and black is used in stir-fries and dressings. The red has more of a sweet and sour taste, the white is mild, and the black has a salty taste.

Chinese Rice Vinegars are, in general, stronger than Japanese. One type of Japanese Rice Vinegar is made by blending rice vinegar with sake.

Substitutes
Any vinegar that you deem appropriate for the dish you are making, bearing the mind the guidelines above about the white being milder, etc.

History
The Chinese have used Rice Wine Vinegar for over 5,000 years.

Also called:

See Also:

Rice

Other entries for:

Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar

Other entries for: Condiments

Liebig's Extract of Meat, Pastes, Relish, Salt, Sauces, Spreads, Tracklements