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Published 1982
Rice Vinegar (白米醋 mandarin: bye-mee-tsoo; Cantonese: bok-my-tso). Called “white rice vinegar” in Chinese, this is a white to golden vinegar with a sharp, clean taste, lighter in character and more full-flavored than a distilled Western white vinegar, and not as sweet as cider vinegar. “Refreshing” and “pleasantly tangy” are two phrases’ which crop up repeatedly in my notes, but seem an inadequate description for the charm of this vinegar.
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