酢

lead acetate (i.e. plumbic acetate, plumbous acetate)

seasoned vinegar used for preparing sushi rice

acetobacter; acetic acid bacteria

Food, cooking

regional pickle of Kyoto made from a turnip-like vegetable

fruit vinegar

Food, cooking

red vinegar made from fermented sake lees

Food, cooking

plum vinegar with perilla leaves added

Food, cooking

unadulterated vinegar; pure vinegar

vinegar diluted with water

Lunella coreensis (species of turban shell)

sudachi (species of Japanese citrus, Citrus sudachi)

Food, cooking

sesame vinegar

glacial acetic acid

vinegar; table vinegar

dressing (vegetables, fish, etc.) with vinegar; vegetables (or fish, etc.) dressed with vinegar

Food, cooking

water pepper vinegar; vinegar infused and mixed with water pepper leaves, esp. served with salt-grilled sweetfish

Food, cooking

(sliced and) pickled octopus

Food, cooking

bitter orange juice (used as a food acid)

white vinegar; plum vinegar made without perilla

Food, cooking

dressing consisting of a dashi-diluted mixture of vinegar, ground sesame, tofu, sugar and salt

Food, cooking

grain vinegar

Food, cooking

vinegar mixed with ginger juice and soy sauce, etc.

brewed vinegar

Food, cooking

mixture of vinegar and some other flavouring (e.g. soy sauce, sugar)

Food, cooking

vinegar made from sake lees

Food, cooking

dish of simmered salmon head, soybeans, vegetables, and leftovers