Rice vinegar

Chinkiang vinegar, which originated in the city of Zhenjiang (Chinese: 镇江香醋; pinyin: Zhènjiāng xiāngcù) in the eastern coastal province of Jiangsu, is considered a great one.

This is different from the black vinegar popular in north China, which is made from sorghum, peas, barley, bran, and chaff and is most associated with Shanxi province.

Seasoned rice vinegar (合わせ酢 awasezu) is made by adding sake, salt and sugar.

Traditionally, Edomae-style sushi used to be seasoned with a type of red rice vinegar known as akazu (赤酢).

After aging, the now black sake lees are mixed with water to form a mash known as Moromi (もろみ/醪).

[5] A somewhat lighter form of black vinegar called kurozu (黒酢), made from rice, is produced in Japan.

Recent scientific research on kurozu has revealed its anti-cancer properties in vivo on rats[6][7] and in vitro on human cancer cells.

The mẻ rice vinegar, which is strongly sour, is used in trâu luộc mẻ—-a speciality of Cần Thơ city.