Rice vinegar

Warm the vinegar gently with sugar and salt until they dissolve; don’t boil it. Fold it through freshly cooked rice while the rice is still hot, using a slicing motion so the grains stay intact.

Yes. Plain rice vinegar needs sugar and salt added to make the sweet-salty seasoning used for sushi rice; sushi vinegar is already seasoned, so taste it before adding more.

Use cider vinegar or white wine vinegar in dressings, marinades and quick pickles. They taste sharper, so start with a little less and add more to suit the dish; lemon juice works when you want a fresh citrus note.

It brings gentle acidity to sushi rice, cucumber sunomono, quick-pickled vegetables, dipping sauces and dressings for Asian-style salads. Add it towards the end of cooking in stir-fries so its delicate flavour is not lost.

Keep it tightly closed in a cool, dark cupboard. Refrigeration is not usually needed, though it can help preserve the flavour of seasoned rice vinegar; use a clean spoon or pour directly from the bottle.

No. Rice vinegar is fermented until it becomes acidic and is used as a sour seasoning. Rice wine is an alcoholic drink or cooking ingredient, with a different flavour and purpose.

Rice vinegar is usually milder and less sharp, so it suits sushi rice, delicate dressings and light pickles. Wine vinegar has a more pronounced tang and can dominate subtle flavours.