Rice Vinegar (Mi Cu)
甘みと酸味の黄金比！冷菜に最適なマイルド酢
Description
An amber (or light reddish-brown) vinegar fermented primarily from rice. Lacks the intense quirkiness of black vinegar and the sharp bite of white vinegar. Features a faint sweetness and mild tartness that doesn't overpower ingredients, heavily used in cold salads and sweet-sour glazes.
Classification: Everyone, Condiment, Basic Seasoning, Vinegar, Rice Vinegar, Mellow, Cold Salads
Shops selling Rice Vinegar (Mi Cu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Water
- Rice
- Sugar
- Salt
Instructions
- [Typical Uses]
- Dressing for cucumber or wood ear cold salads (Liangban).
- Base for the sweet-sour glaze with sugar in Sweet and Sour Ribs (Tang Cu Pai Gu).
- Dumpling dip for those who dislike black vinegar's quirkiness.
Learn more Substitutes, pairings, tips
Key spices
Natural sweetness from rice and soft tartness without a sharp bite
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP rice vinegar
Pairing
Sweet and Sour Pork / Smashed Cucumber Salad
Trivia
While black vinegar suits the Northern 'wheat and meat' culture, rice vinegar developed to perfectly match the Southern Jiangnan 'rice, seafood, and vegetables' culture.
Eating tips & etiquette
When making 'Tang Cu' (sweet-sour) flavors, using this rice vinegar prevents the sauce from becoming too dark, resulting in a beautiful amber glaze. Chinese homes often stock all three: black, white, and rice vinegar.
Allergen
None