Sweet, Sour, and Savory: Japanese Vinegars and How to Use Them

Considered a core ingredient in crafting the Japanese flavors that we know and love, vinegar fulfills a variety of roles in Japanese cuisine. Beyond imparting refreshing notes of sweet-and-sour acidity, vinegar serves as a natural preservative, an effective tenderizer, and a balancing aromatic element. While Western culinary traditions lean heavily on just one or two staple types of vinegar, Japanese cuisine encompasses an array of vinegars that are each uniquely suited for their function. 

The history of vinegar in Japan is inextricably tied to the history of sake brewing. It is said that the brewing techniques first arrived in Japan between the 3rd and 5th centuries, when new fermentation methods and technology were learned from China. Since vinegar could be made from the by-products of the sake brewing process and was similarly fermented, the two developed hand in hand, which may explain why the kanji for vinegar and sake are so similar.

Vinegar truly gained traction as a seasoning during the Edo Period (1603-1868), when akazu, a red vinegar made from sake lees, was used to add a rich umami flavor and slight sweetness to sushi during a time when pure rice vinegar and sugar were both expensive luxuries. Since then, vinegar has been incorporated into many aspects of Japanese cuisine. 

Grain Vinegars

Japanese vinegar typically falls into one of three categories: grain vinegars, seasoned vinegars, and fruit vinegars. Within the grain vinegar category, there are grain-based and rice-based vinegars. 

Kokumotsu-su is a type of grain vinegar made with a blend of ingredients that can include wheat, barley, corn, rice, and even sake lees. It offers a light, crisp flavor without an overpowering aroma, making it ideal for marinades, dressings, and brines.

Rice vinegar, komezu, is perhaps the most globally well-known Japanese vinegar. Made from fermented short-grain sushi rice that has been inoculated with koji ( a traditional Japanese fermentation agent), it is commonly found in Western grocery stores and is known for its use in sushi rice. Its mild flavor and light sweetness make it ideal for adding acid to everyday dishes and it is perfect for making pickles or dressing sunomono (vinegared dishes).

Akazu, also known as red vinegar, is another type of rice vinegar that is made with sake lees (the byproduct of brewing sake). It is aged to create a depth of flavor and, in the process, gains its unique red-brown color. Popular in high-end sushi restaurants, it imparts not only flavor but color and can also be used in making vinegarettes and pickles.

Another type of fermented rice vinegar, black vinegar or kurozu, is made with either mochigome sweet rice or brown rice and is aged in large ceramic pots for 3 to 5 years to develop its deep color and flavor. Often used in braising meats or cooking stir-fry dishes, this black vinegar is subtly sweet with deep complexity, mild umami, and notes of smoke and malt.

Seasoned Vinegars

Seasoned vinegars are often pre-mixed with other ingredients to simplify the cooking processes that they are typically used for. Some added ingredients can include sugar, salt, soy sauce, mirin, citrus juice, and kombu (kelp). 

A beginner-friendly blend is sushi vinegar (sushizu), which is pre-seasoned with the appropriate amounts of sugar and salt to make perfect sushi rice at home. The blend sometimes also contains mirin for added flavor or kombu (kelp) to help impart a touch of oceanic umami.

Sanbaizu, meaning “three cup vinegar”, traditionally contains equal parts vinegar, mirin, and soy sauce, giving it a depth of savory flavor and a balanced sweetness that shines in marinades and dressings. 

Blending rice vinegar, mirin, soy sauce, and dashi, tosazu offers mild acidity infused with the smoky, savory flavors of dashi ingredients like katsuobushi (dried, fermented, smoked bonito fish) and kombu (kelp). Light and refreshing yet complex, it serves as the perfect complement to seafood dishes, sashimi, oysters, and vegetables.

Fruit Vinegars

Often grouped as apple, grape, or other, fruit vinegars in Japan are most commonly mixed with water, tea, milk, or even beer to create refreshing fruity beverages. Since the vinegar takes on the natural sweetness and fragrance of the fruit, it is often used to showcase local produce, including sudachi and yuzu citrus, ume (Japanese plums), persimmons, apples, and more.

About the Author: 

Nadine Pryor
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.