Seasoned Rice Vinegar


Seasoned rice vinegar is rice vinegar with sugar (and sometimes sake) added. You can make your own by combining a 3-to-1 ratio of rice vinegar to sugar and a pinch of salt; stir until sugar dissolves.


Other names: Awasezu, Sushi Vinegar, Rice Wine Vinegar
Translations: Norūdījies Rīsi Etiķis, Patyrę Ryžiai Actas, Maturate Orez Otet, Iskusan Rice Ocat, Dấm gạo dày dạn, Zaprawiony ocet ryżowy, Gekruide rijstazijn, अनुभवी चावल सिरका, Vinagre de arroz, Опытные уксусом риса, Ωριμασμένο ξίδι ρυζιού, محنك رايس الخل, 양념한 쌀 식초, Ostřílený rýžový ocet, Искусан Рајс Сирће, Rice tinimplahan ng suka, 调味米醋, Vinagre d'arròs, Začinjeno Rice Kis, Ostrieľaný ryžový ocot, Aceto di riso stagionato, אורז מתובל בחומץ, Kryddat ris vinäger, Cuka Beras berpengalaman, 味付けライス酢, Vinaigre de riz assaisonné, Gewürztem Reis Essig, Krydret Ris Eddike, Krydret ris eddik, Vinagre de arroz, Досвідчені оцтом рису, Mausta riisi Etikka, Seasoned Райс оцет

Physical Description

It's lightly flavored and light colored vinegar with sugar and salt and sold commercially in glass or clear plastic bottles.

Colors: Light brown

Tasting Notes

Flavors: Salty, Sweet
Mouthfeel: Smooth, Mild
Food complements: Asian dishes, Sesame oil
Wine complements: Sake or dry white wine
Beverage complements: Asian beer
Substitutes: Rice vinegar and sugar

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: It is best made fresh at home by adding sake or sugar and salt to rice wine vinegar. When buying in a store, make sure the bottle is not past or near its expiration date. Look for a clear liquid, preferably in a glass bottle.
Buying: Available in many grocery food stores, especially upscale ones. Many health food and gourmet stores will carry it. Readily available in Asian food markets and on line.
Procuring: Made from vinegar and rice, which is traditionally grown in paddies in Asian countries.

Preparation and Use

The sweet notes of rice vinegar are often best paired with sesame oil. If you use toasted sesame oil, which can be quite smoky in flavor, you may want to use one of the darker rice vinegar variants, so the oil taste won’t completely overwhelm the vinegar. Consider black or red rice vinegar for dressing and white rice vinegar, or seasoned rice vinegar in other dishes.

Cleaning: No cleaning required.

Conserving and Storing

Store in a cool, dry, dark kitchen cabinet or pantry. Best if stored in a glass jar or bottle with a tight lid. It has a long shelf life if properly stored.


Rice vinegar is made in several Asian countries, and differences exist in final taste and product. Japanese rice vinegar is in general much milder than Chinese varieties, and is usually most likely to be colorless. Similar simple white rice vinegar exists in China, but is still slightly sharper than Japanese varieties.

History: Used in traditional Chinese and Japanese dishes for centuries. Increasingly popular in the US due to its use in sushi.


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