Rice vinegars

Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

Research output: Chapter in Book/Report/Conference proceedingChapter

15 Citations (Scopus)


Rice vinegar is a traditional seasoning condiment used in China, Japan and Korea. Rice vinegar is made from fermented rice wine (sake in Japanese). Fermentation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.

Original languageEnglish
Title of host publicationVinegars of the World
PublisherSpringer Milan
Number of pages13
ISBN (Print)9788847008656
Publication statusPublished - 2009 Dec 1

ASJC Scopus subject areas

  • Materials Science(all)
  • Chemistry(all)


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