Description
A mellow vinegar brewed from rice. Essential for sushi rice, sunomono salads and sweet pickles.
米酢
こめず
komezu
Rice vinegar
- All year round
Did you know?
In the Edo period, cheap vinegar made from Owari sake lees fuelled the boom in fast sushi.
Famous produce
- Kyoto
- Handa (Aichi)
- Fukuyama black vinegar (Kagoshima)
In the kitchen
- sushi-meshi
- sunomono
- nanban-zuke
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
46 kcal
- Protein 3%
- Fat 0%
- Carbohydrate 97%
| Energy | 46 kcal |
|---|---|
| Water | 87.9 g |
| Protein | 0.2 g |
| Fat | 0 g |
| Carbohydrate | 7.4 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0 g |
| Sodium | 12 mg |
|---|---|
| Potassium | 16 mg |
| Calcium | 2 mg |
| Magnesium | 6 mg |
| Iron | 0.1 mg |
| Zinc | 0.2 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | — mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.01 mg |
| Vitamin B2 | 0.01 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 0 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 17016 · Tr = trace · — = no data
