Vinegar
Discover our range of Japanese vinegars
Japanese rice vinegar is renowned throughout the world for its unique flavour. It is a staple in flavouring sushi rice, as well as making various marinades and condiments. With its distinct flavour profile and array of health benefits, rice vinegar adds depth and complexity to any dish.
The history of Japanese vinegar
Our prized aged rice vinegars, including the popular aged black rice vinegar, undergo a meticulous fermentation process, resulting in a richer, more intense flavour and aroma. Vinegar has been used in Japanese cuisine for over 1,500 years, with its common everyday use really expanding in the last 400 years.
We stock a wide range of aged vinegars – including white, brown, red, black and brown vinegar, as well as seasoned white vinegar. We also stock fruit-infused varieties of Japanese rice vinegar, such as yuzu and plum. These flavoured vinegars elevate many Japanese dishes, such as salad dressings, marinades and delectable tempura dipping sauces.
Health benefits of Japanese vinegar
Our Japanese rice vinegars are not only delicious – enhancing umami flavours and balancing the flavours of the dish – but they also have many health benefits. The acids in Japanese vinegar are known for aiding digestion and supporting blood sugar control, as well as encouraging mineral absorption, allowing you to get the full nutritional benefits from your food.
Plus, rice vinegar often has anti-bacterial properties and is rich in amino acids, which are fantastic for muscle repair and for aiding digestion. Rice vinegar adds delicious flavour to many recipes, without high sodium, making it a healthy choice without sacrificing taste.
What size should I get?
Our rice vinegar options come in many different sizes, so you can choose the best option for you. Choose from 180ml bottles to 1 litre and up, so if you use a lot of Japanese vinegar in cooking, or only need a little bit for a particular recipe, we’ve got you covered.
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| Type | Ingredients | Flavour | Appearance | Common Uses |
| White Rice Vinegar | Made from polished white rice; not heavily aged. | Mild and sweet, with a clean, delicate taste. | Clear to pale yellow. | Sushi rice Dressings Pickling |
| Brown Rice Vinegar | Made from unpolished brown rice, sometimes aged longer. | Great for umami - maltier, less sour. | Light to medium brown. | Dressings Dipping sauces Pickles Marinades |
| Black Vinegar | Made from brown or glutinous rice; brewed and aged for longer periods (often many months to years.) | Rich and deep, smoky and slightly sweet; less sharpness. | Dark brown to black, thick texture. | Sauces Finishings Marinades Drinks |
| Red Vinegar | Made from sake lees (the solid remains after sake brewing), often aged for many years in wooden barrels. | Deep umami flavour with some sweet notes. | Reddish-brown / brown. | Sushi (edo-mae style) Red shari Special finishing touches |
| Drinking Vinegar | Made from fruit or rice vinegar blended with sweeteners, fruit juices, or herbs. | Sweet-tart, tangy, sometimes fruity. | Usually translucent to lightly coloured. | Mixed with water or soda Health tonics Cocktail ingredients |
| Aged Rice Vinegar | Made from rice or rice lees; aged longer for depth. | Rich and mellow, strong umami. | Dark amber to brown. | Braised dishes Sauces Marinades Enhancing stews |
| Flavoured Vinegar | Rice vinegar blended with sugar, salt, mirin, kombu, fruit, and more. | Balanced sweet-sour. | Various colours, depending on ingredients added. | Sushi rice Dressings Pickling |
Get inspired with some recipes
Japanese Style Tomato and Onion Salad
This recipe is so simple and fast but the sanbaizu gives the dish a delicious depth and interesting umami.
Shabu-Shabu: A Light & Flavourful Japanese Hot Pot for Spring
Shabu-shabu is a delicate and warming Japanese hot pot—perfect for welcoming spring!
Seared Tuna Tataki with IKI Sweet Soy Dipping Sauce
The perfect combination of lightly seared, rich and flavourful tuna with a rich, umami-packed dipping sauce.
Candied Yuzu Peel Recipe
Using fresh yuzu fruit is quite popular at this time of year and making candied peel is a great use!
Kuro Goma-ae by Yuki Gomi
Goma-ae is a very popular Japanese home-cooked dish with a lovely aroma of black sesame seeds and the sweet and nutty flavour of the sauce.
Clam Miso Soup by Yuki Gomi
Some traditional Japanese people have miso soup with every meal, and a lot of restaurants serve it for free as part of the menu.