"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 01-25-2005, 06:31 PM   #1
Senior Cook
goodgiver's Avatar
Join Date: Sep 2004
Location: USA,Pennsylvania
Posts: 336
Send a message via Yahoo to goodgiver

Is there any difference between Rice Wine Vinegar and Rice Vinegar ?


At my age Happy Hour means a nap in the afternoon
goodgiver is offline   Reply With Quote
Old 01-25-2005, 07:35 PM   #2
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
No difference whatsoever. The ones labelled rice wine vinegars are still made from just rice, not rice wine.

Haggis is offline   Reply With Quote
Old 01-26-2005, 07:19 AM   #3
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Haggis, I beg to differ with you here -

Rice vinegar (mostly Chinese in origin) IS made from rice; however, rice wine vinegar (mostly Japanese) is made from the 'leavings' in sake (a rice 'wine') plus rice.

I believe rice wine vinegar is more delicate than rice vinegar, usually al little sweeter, and with less of a 'bite' than the plain rice vinegar.
marmalady is offline   Reply With Quote
Old 01-26-2005, 07:42 AM   #4
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Vinegars have been making themselves out of wines and other alcoholic beverages for thousands of years — it is a natural process in which bacteria in the air combine with the alcohol and turn it to acetic acid. But you needn't start with wine or grain alcohol. Nowadays, vinegars are commercially made from a wide variety of fruits and grains. In fact, any liquid containing either sugar or starch can be caused to ferment and become a vinegar.

Rice vinegars are made from fermented rice. Rice wine vinegars are generally made from the lees (dregs) of the wine. Both and widely used in Asian cooking. Both, especially those from Japan, tend to be mild and sweet, and add a bit of acidity to dressings and in cooking. The Chinese red and black varieties are also used as condiments, but still are characterized as mild vinegars. There are also Korean varieties, some of which are much stronger.
Raine is offline   Reply With Quote
Old 01-26-2005, 07:57 AM   #5
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
My apologies if I am incorrect, my source lists them both as being the same.

But then again if they are different they are probably similar enough to be interchangeable.
Haggis is offline   Reply With Quote
Old 01-26-2005, 01:16 PM   #6
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,802
Although Haggis isn't technically correct in saying that "rice wine vinegar" isn't made from rice wine, I do agree with him that rice vinegar and rice wine vinegar are essentailly the same thing and entirely interchangeable in most any recipe.

In order to convert rice (or fruit or other grains) to vinegar, it must be converted to alcohol before it's converted to vinegar. So, in essence, it starts as rice, becomes rice wine, and then becomes vinegar.

You can also take a bottle of a grain or fruit that has already been converted into alcohol (eg, sake, champagne, sherry, red wine, cider, etc.) and convert that into vinegar.

So, really, "rice vinegar and rice wine vinegar" are the same thing.

To further confuse ... there are various products in asian stores labeled as "rice vinegars" that actually began as rice wine or the end=product of sake. My local asian store carries maye 40 differnt kinds of rice vinegar.

Chinese rice vinegar usually comes in 3 types: black, red and white. Good black vinegar ("Chinkiang ") is sweet and often used as a condiment.*

Japanese rice vinegars are nearly all white and colorless.

The sweetness, taste, acidity, etc. are both a function of the type of vinegar and the quality of the manufacturer.

Rice wine vinegar and rice wine are not the same thing, obviously.

* Those of you near NYC will have had this if they enjoyed Joe's Shanghai soup dumplings

jennyema is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Lazy Food Prep choclatechef General Cooking 49 12-11-2004 10:41 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:07 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.