There are literally dozens of vinegars available to cook with, and each one has a unique application that helps their flavors shine. Think about it; isn't a plate of fresh tomatoes and mozzarella on it? What about a doused in oil and red wine vinegar or a to take their flavor over the top? Although there is vinegar for every job in the kitchen, it is easy to get confused with every option there is to consider. It is especially easy to get a bit muddled when you come across rice vinegar and rice wine vinegar in a recipe — surely the very similar names must mean they aren't too different, right? The good news is that rice wine vinegar and rice vinegar are one in the same, so you don't need to run out for another bottle.
Two names for one vinegar Though the names may be misleading at first, they make sense when you consider the process of making vinegar. This common household flavor enhancer is made by fermenting a liquid into wine, and then it goes through a process that converts the alcohol into acetic acid. The process of making rice wine vinegar starts with rice that is fermented into wine, such as sake, which is then processed into vinegar.
The end result is a mildly tangy and slightly sweet vinegar that is extremely versatile, from making pickles and dressings to seasoning rice for sushi Both names are technically correct since the production process includes rice and rice wine though I would personally opt to save the extra syllable. However, a few other ingredients you.
