Su

This mild but fragrant vinegar is used in many Japanese dishes. Many Americans become instant fans of its subtle verve and never return to harsh distilled white vinegar. Several brands are regularly available, and each company puts out several kinds of vinegar, so read the labels carefully. The most expensive, and the absolute best, is pure komé-zu rice vinegar that is the first pressing from the fermented rice. Ordinary rice vinegar is made from successive pressings. Seasoned rice vinegar for making sushi has sugar, salt, and sometimes MSG added to it (see sushi su,). Store your vinegar tightly capped on a dark, dry shelf in the kitchen. The vinegar will darken slightly with age and with exposure to light or heat.