Brown rice vinegar

Brown rice vinegar is a type of vinegar made from the fermentation of brown rice, thus retaining more nutrients and offering a milder, less acidic flavor than other traditional vinegars. It is a fundamental ingredient in Asian cuisine, especially in Japanese, Chinese, and Korean dishes, where it is used to dress salads, marinate meats, prepare sauces, and add the finishing touch to sushi and other dishes.

Its origin dates back to East Asia, where it has been used for centuries for both its culinary and medicinal properties. Today, it is produced in various parts of the world, but the most traditional and valued examples come from Japan and China.

Regarding its properties, brown rice vinegar is low in calories and contains no fat or cholesterol. Furthermore, it retains some benefits of brown rice, such as antioxidants and minerals, and due to its moderate acidity, it helps improve digestion and can act as a natural food preservative.

In different Spanish-speaking countries, it can be found under names such as vinagre de arroz integral, vinagre integral de arroz, or simply vinagre de arroz. Although less common, in some regions it may also be colloquially referred to as vinagre natural de arroz.