Kikkoman Rice Vinegar, 10 fl oz

Rice vinegar is made by fermenting rice, and it sits at the gentle end of the vinegar shelf. Kikkoman bottles this one at 4.2% acidity, a step below the 5% typical of distilled white or cider vinegar, and the rice it comes from leaves a faint sweetness behind. The result is a clean, mellow tang that seasons a dish without taking it over.

The classic job is sushi rice: warm the vinegar with sugar and salt, then fold it through hot cooked rice so every grain turns glossy and lightly seasoned. From there it makes a light vinaigrette that suits delicate greens, a quick pickle for cucumber, carrot, or daikon, and a brightening splash stirred into stir-fries, noodle bowls, and dipping sauces right at the end of cooking.

Cooks who find wine vinegar too sharp usually reach for this bottle instead. This is the unseasoned style, so the sugar and salt are yours to adjust.