Rice Vinegar

Milder than distilled white vinegar or white or red wine vinegar, rice vinegar (komezu) is the most common vinegar used in Japanese cooking. It is available at most markets, but be careful to buy plain rice vinegar, not sushi vinegar or seasoned rice vinegar.

It is a necessary ingredient in salad dressings and sauces, and it is also used for pickling and for preventing certain foods, such as apples and potatoes, from turning brown due to oxidation. My friends Hiroshi and lkko each drink a tiny cup of komezu daily for their health because they believe it makes the blood strong.