Food · Seasonings
Rice Vinegar
米酢 (Komezu)
Also known as: Komezu
At a glance
| Category | Food |
|---|---|
| INCI name | Not applicable (food use) |
| Japanese labeling name | Not applicable (food use) |
| Common Japanese notations | 米酢, コメズ |
| Origin | Fermented (rice-based acetic acid fermentation) |
| Typical functions | Food seasoning (primary), Preservation |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. JAS standards classify rice vinegar by rice content per liter of finished product. |
Rice vinegar — komezu — is produced by acetic acid fermentation of sake or sake-style rice brew. It is the defining acidic seasoning of Japanese cuisine, used to season sushi rice, dress sunomono, and provide the acidic note in many traditional dishes.
Classification
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Product applications
Functions
Regulatory tags
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Sushi rice seasoning
- Sunomono (vinegar dressings)
- Sauce and marinade bases
What it is
Rice vinegar is produced by a two-stage fermentation: first, rice is fermented with koji and yeast to produce a low-alcohol rice brew; second, acetic acid bacteria convert the alcohol to acetic acid. JAS standards define "rice vinegar" (米酢) as requiring at least 40 grams of rice per liter of finished product, and "pure rice vinegar" (純米酢) as requiring at least 120 grams per liter.
Typical uses in Japanese products
The single most important application is seasoning sushi rice — mixing rice vinegar with sugar and salt produces the distinctive sushi-meshi flavor base. Rice vinegar is also used in sunomono, nimono (simmered dishes), dressings, and countless sauces.
Regulatory classification in Japan
Food regulation under Food Sanitation Act. JAS standards provide content-based classification.
Regulatory classification in other markets
| EU | Food vinegar is permitted under general food law. Imports should meet EU food safety standards. |
|---|---|
| USA | Food use established. |
| China | Japanese-style rice vinegars are distinct from Chinese rice vinegars (cooking practices differ). |
| Korea | Food use established. |
Example products
Example finished products will be added after verification.
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Related ingredients
References
- MAFF JAS standards — rice vinegar
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.