Rice vinegar has been used for ages to bring out the best flavors in food. And how? Rice vinegar is made by two distinct fermentation processes. The first fermentation process converts sugars from the ingredients (rice) into alcohol, and the second fermentation process converts that alcohol into acid. This is the acetic, or acid fermentation, that forms vinegar. The outcome is much more mellow than its vinegar relatives.
While it still provides some acidity, rice vinegar also carries a subtle sweetness. So when we use NAKANO Rice Vinegar in a veggie recipe, we get multiple types of taste, like sour, sweet, and salty. NAKANO Rice Vinegar also comes in flavors, like Natural, Organic Natural, Roasted Garlic, Seasoned, Organic Seasoned, Toasted Sesame, and Basil & Oregano, meaning your veggie-potential really is limitless. We’ll prove it: