Seasonal period: All year

Rice vinegar is one of the most used dressings in Japanese cuisine, used for example in sushi. Rice vinegar or komezu is a soft vinegar extracted from the fermentation of rice starch. Starch is decomposed into sugars thanks to a mould culture process, so the taste of this vinegar is sweet and not very acid.

Rice vinegar looks quite similar to white wine vinegar.It can be completely transparent, yellowish or golden. Even though it reached our kitchens thanks to the popularity of Japanese cuisine, it is a great dressing for many dishes such as salads, vinaigrettes, vegetables, seafood and so on.

Nutritional information (0.1 l)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 15.0 mg
Iron 0.5 mg
Zinc 0.1 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 1.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.