Follow

America’s Healthy
Cooking Teacher

Brown rice vinegar

A vinegar traditionally made by the agricultural communities of Japan, it is composed of brown rice, cultured rice (koji), seed vinegar from the previous year and well water. The vinegar is then fermented for nine to ten months. Brown rice vinegar has a sharp taste and is used for everything from salad dressings to preserving vegetables. It is also commonly used in sushi rice for flavor and for its preservative properties.

There is currently no content classified with this term.