Rice vinegar is milder and rounder than most Western vinegars. It is used in sushi rice, dressings, pickles and stir fries, and it is one of the most useful bottles in an Asian kitchen.
Where to find it
Look in the Japanese or Chinese section of the world food aisle, often near soy sauce and mirin. Supermarkets usually stock one plain bottle. Japanese grocers carry several brands and sizes.
Plain or seasoned
Plain rice vinegar has nothing added, so you can season it yourself with sugar and salt. It is the more flexible choice. Seasoned or sushi rice vinegar already has sugar and salt in it, which is quicker for sushi rice but less flexible in other dishes.
What to check on the bottle
Look at the ingredients list. A plain vinegar should list rice and vinegar, with nothing else. Check whether sugar, salt or colouring has been added.
Not a substitute
White wine vinegar and malt vinegar are sharper and do not give the same mild taste. If you run out, a little lemon juice with a pinch of sugar is closer than either.
Storage
Keep the bottle in a cupboard. It does not need the fridge, and it keeps for a long time.
For a dressing that uses it, see our sesame oil guide. For a sharp dipping sauce, read our ponzu sauce guide, and for the dark Chinese vinegar, see our Chinkiang black vinegar guide.