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Types of Vinegar Used in Japanese Cooking and How to Use Them

  • Writer: Miwa
    Miwa
  • Jun 27, 2020
  • 4 min read

Updated: 9 hours ago


What Type of Vinegar Should I Choose?

Have you ever stood in a Japanese supermarket and wondered which vinegar to choose?

There are so many options, and they can look quite similar at first.

You might find yourself asking:

  • What is the difference between them?

  • Which one should I use for cooking?

  • Do I really need more than one type?

In this article, I will gently guide you through the vinegars I personally use in my kitchen, along with simple ways to use them in everyday meals.


What You’ll Learn in This Guide

  • The main types of vinegar used in Japanese cooking

  • The benefits of adding vinegar to your meals

  • Simple ways to use vinegar at home

  • Japanese recipes that use vinegar

This guide is based on my personal cooking experience and preferences. I hope it helps you feel more confident when choosing and using vinegar in your kitchen.



What Kinds of Vinegar Do We Have in Japan?


1. Grain Vinegar (穀物酢 / Kokumotsusu)


This vinegar is made from a mix of grains such as rice, barley, sake lees, and corn. It is also one of the most commonly used vinegars in Japan.

It has a stronger acidity, but still feels clean and refreshing.

Because it does not have a strong aroma, it is very versatile and can be used in many dishes.


2. Rice Vinegar (米酢 / Komezu)


Rice vinegar is made primarily from rice.

Compared to grain vinegar, it has a milder acidity and a gentle sweetness.

This makes it easier to use, especially if you are sensitive to strong sourness.

I use this most often in my cooking, especially for dishes with rice like sushi.


3. Sushi Vinegar (すし酢 / Sushizu)


Sushi vinegar is pre-seasoned with sugar and salt.

Some versions also include kombu for added umami.

It is not only for sushi rice. You can also use it for dressings and light marinades.

Because it is already balanced, it is very beginner-friendly.

4. Black Vinegar (黒酢 / Kurozu)


Black vinegar is made from brown rice and barley. It has a deeper, richer flavor compared to other vinegars. The taste is more mellow and slightly complex.

I do not use it often because of its dark color, which can change the appearance of dishes.

However, it is known to be more nutritious.


5. Ponzu (ポン酢 / Ponzu)


Ponzu is not pure vinegar. It is a combination of:

  • Vinegar

  • Soy sauce

  • Citrus juice

  • Sometimes sugar

It has a bright, citrusy flavor and is commonly used as a dressing or dipping sauce.

The taste can vary depending on the brand, so it is nice to try a few and find your favorite. My favorite brand is this one because it's all natural!


Other Familiar Vinegars

These are also used in Japanese kitchens:

  • Wine vinegar

  • Apple cider vinegar

They are considered fruit vinegars and can be used depending on your preference.



What Are the Benefits of Using Vinegar in Your Cooking?


Vinegar is a fermented ingredient, and it can gently support your body when used in moderation.

Here are some commonly known benefits:


1. Supports Fat Metabolism

It contains amino acids and citric acid that may help the body process fats more efficiently.


2. Helps with Fatigue Recovery

Citric acid can help break down lactic acid in the body, which may support recovery when you feel tired.


3. Supports Circulation

Rice vinegar is often associated with helping maintain healthy blood flow.


4. Helps Stabilize Blood Sugar

It may help reduce rapid spikes in blood sugar after meals.


5. Helps Prevent Bacterial Growth

Vinegar has natural antibacterial properties, which is why it is often used in food preservation.



How to Use Vinegar in Everyday Cooking


Here are simple ways you can start using vinegar at home:



1. To Tenderize Meat


Adding vinegar when braising meat helps break down the fibers.


The result is soft, tender meat that almost falls apart when you eat it.


Recipe☟

  • Japanese Sweet and Sour Drum Chicken


2. To Reduce Fishy Smell

Vinegar is often used when preparing fish.


It helps neutralize strong odors and creates a cleaner taste.



3. To Enhance Flavor While Using Less Salt


A small amount of vinegar can brighten a dish.


For example, mixing soy sauce, chili oil, and rice vinegar creates a balanced dipping sauce for dumplings.


This allows you to reduce sodium while still enjoying rich flavor.



4. For Food Preservation


Adding a little vinegar to rice or side dishes can help extend freshness.


This is especially helpful when preparing bento.



5. For Cooking Eggs


Adding vinegar to boiling water helps egg whites coagulate.


This is useful when making soft-boiled eggs, especially if the shell cracks.


Recipes☟



Japanese Food Recipes Using Vinegar



These recipes show how vinegar can add brightness and balance to a meal.


If you enjoyed learning about vinegar, you might also notice how certain meals affect how you feel after eating.




Watch the video to learn more about Japanese ingredients!



MIWA’s Recommendations

 

- My e-cookbooks available with vegan, breakfast, and meal prep versions.

I hope this will be helpful and enjoyable in your kitchen.

- MIWA's Tableware is NOW live!

Enhance Your Culinary Experience with MIWA's Tableware!

  • Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.

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