The vinegar I use most is Japanese rice wine vinegar, as it has a softer taste than most Western wine vinegars. Where a more complex flavour is required, I use Chinese black vinegar (or Chin Kiang), which has a rich taste reminiscent of balsamic vinegar, although it is less sweet. Chinese red vinegar gives a more subtle flavour, and coconut vinegar, made by fermenting coconut in water, is more delicate again.
ยฉ 2000 Neil Perry. All rights reserved.