Rice Vinegar

Fermented from rice wine, this Asian vinegar boasts the lowest acetic acidity level in the gastronomic range (often around 4%, compared to 6% or 7% for wine vinegars). Its great mildness (higher pH) and gustatory transparency are crucial. It is the only acid capable of seasoning sushi rice ("shari") without violently stiffening its starches, allowing for a glossy, warm, and cohesive grain, while preparing the palate for the lipid richness of raw fish.