Rice vinegar (brown rice vinegar)

米酢 komezu / 쌀식초

Flavor and role

A soft, mild vinegar fermented from rice. With a low acidity of 4-5%, it blends naturally into sushi rice, dressed salads and dressings.

Typical dishes and uses

Sushi rice, sweet vinegar seasoning, cucumber salad, adobo (as a substitute), naengmyeon (cold noodle) broth

Substitutes

1 tbsp rice vinegar = 1 tbsp apple cider vinegar, or 2 tsp distilled white vinegar + 1 tsp water + a pinch of sugar.

Storage

Before and after opening: 2 years or more in a cool place at room temperature. The aroma is best within 1 year of opening.

Main countries

Japan · Korea · China

Used in this book

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Updated 2026-10-10