The delicate
flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche.
The ponzu sauce added just the right acidity, with
its flavors of rice vinegar, soy sauce and yuzu (I admit I had to look up ponzu sauce, but I first learned about yuzu — an Asian citrus — at Le Bernardin years ago).
Not exact matches
The tangy
flavors from the
rice vinegar and Dijon mustard really complement the slightly oniony
flavor of the fresh chives.
Like a few other commenters, I found that by the end I wanted to bump up the roundness
of the
flavor, so I actually added a couple dashes
of hot sauce and a drizzle
of rice vinegar.
A delicious fusion
of flavors from the soy sauce, brown
rice, toasted sesame oil, sake,
rice vinegar, ginger and cilantro.
Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend
of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend
of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown
rice, agar agar, gum arabic, organic apple cider
vinegar, garlic powder, onion powder, white pepper, tomato
flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)
It also features one
of my favorite Nakano
Rice Vinegar Flavors - Citrus!
A bit
of soy sauce, ginger, and
rice vinegar added to mayonnaise form the creamy dressing, and cashews, green onions, orange pepper, and water chestnuts add just the right amount
of texture, crunch and
flavor to the chicken salad.
Water, cultured organic soybeans, soy sauce (water, organic soybeans, salt, organic wheat), organic cider
vinegar, organic evaporated cane syrup, less than 2 %
of: organic brown
rice, sea salt, natural smoke
flavor, beet powder (color), yeast extract, organic dried onions, spices.
To me the dynamic sauce is the perfect balance
of tangy sweet heat derived from red Thai chilies, sugar,
rice vinegar, garlic and ginger — a dynamic
flavor combo all in one bottle!
for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra
flavor corn, cut from two cobs drizzle
of sesame oil splash
of rice vinegar
This Sichuan province - based dish is one
of Ching's favorite soups, which gains its «sour» from black
rice vinegar, its «hot» from plenty
of chiles and an overall earthy
flavor from shiitake mushrooms.
I used a roasted garlic
flavored rice wine
vinegar which added a nice hint
of garlic to the slaw without overpowering it.
Their
rice vinegars are so versatile, and they're also free
of artificial ingredients,
flavors and preservatives.
Water, shredded beef (cooked beef, beef broth, salt), pasteurized process Cheddar cheese (Cheddar cheese [milk, culture, salt, enzymes], water, milkfat, sodium phosphate, salt, sodium hexametaphosphate, apocarotenal [color]-RRB-, beans, modified food starch, tomato paste, soybean oil, textured wheat protein (wheat gluten, wheat starch, caramel color, phosphate, natural mixed tocopherols), contains 2 % or less
of:
vinegar, Cheddar cheese
flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes),
flavorings, gelatin, hydrolyzed corn gluten, soy protein, wheat gluten, partially hydrogenated soybean & cottonseed oil, cereal (corn, wheat, rye, oats,
rice), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), salt, chili powder (chili pepper, salt, spices, garlic powder), disodium inosinate & disodium guanylate.
Beef (beef, cooked beef [cooked beef, beef broth, salt]-RRB-, water, Cheddar cheese (pasteurized milk, cheese culture, salt, enzymes and annatto), cereal (corn, wheat, rye, oats,
rice), tomato paste, bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), textured vegetable protein (soy flour, caramel color), unmodified corn starch, contains 2 % or less
of: Cheddar cheese
flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), hydrolyzed corn gluten, soy protein, wheat gluten, partially hydrogenated soybean and cottonseed oil, textured wheat protein (wheat gluten, wheat starch, phosphate, caramel color, natural mixed tecopherols),
flavorings,
vinegar, salt, soy lecithin, chili powder (chili pepper, salt, spices, garlic powder), disodium inosinate & disodium guanylate.
This colorful, Asian - inspired dish calls for green onions, garlic, ginger, pineapple, and a dash
of brown
rice vinegar and red pepper flakes — no high - sodium soy sauce is needed for great
flavor!
To give this some extra
flavor, stir a little
rice vinegar (or other mild
vinegar) and a pinch
of natural granulated sugar into the
rice.
The gochujang gives a super deep miso - chile
flavor while the
rice vinegar brightens with a pleasant bite
of acid.
Toss 3/4 cup Silver Swan soy sauce (or any kind, but this was what my family uses — it's made in the Philippines — and it adds a slightly sweeter
flavor), 1 cup
rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2 tablespoons palm sugar (if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece
of ginger with 8 chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.
And they've got that umami
flavor going on from the nutty sesame oil, zesty
rice vinegar and salty tamari combined with the natural sweetness
of the carrots.
I put plenty
of red pepper flakes in with my tamari soy sauce /
rice vinegar dipping sauce so that added some
flavor.
This one combines miso,
rice vinegar, and soy sauce, to give this salad lots
of tangy umami
flavor.
Broccoli cheddar (Water, milk, broccoli, pasteurized process cheddar cheese [cheddar cheese -LCB- pasteurized milk, cheese culture, salt, enzymes -RCB-, water, sodium phosphate, milkfat, salt, apocarotenal -LCB- color -RCB--RSB-, cream [cream, milk] carrots, modified corn starch, onions, chicken base [chicken meat in chicken broth -LCB- chicken meat, chicken broth, chicken fat, modified corn starch and / or
rice flour, salt -RCB-, salt, hydrolyzed corn and soy protein, sugar, natural
flavorings, potato flour, autolyzed yeast extract, carrot powder, turmeric], flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid], butter [cream, salt], seasoning [salt, spices, extractives
of paprika], soybean oil, mustard [water,
vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], pepper sauce [
vinegar, red pepper, salt]-RRB-.
If you prefer more authentic
flavor, just top with a splash
of rice vinegar and kimchi, the spicy - hot pickled vegetable condiment available at Asian markets.
For the BBQ sauce, I used organic tomato sauce, apple cider
vinegar (red wine or
rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer
flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider
vinegar plus half a tablespoon
of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).
Rice vinegar has a bit more
of a distinct
flavor that might not jive well with these pancakes, but either way it won't be a big deal.
I don't dispute the sugar statement, as the
vinegar used for binding the
rice is sweetened, hence the
flavor of the
rice.