酢

seasoned vinegar used for preparing sushi rice

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

sudachi (species of Japanese citrus, Citrus sudachi)

Food, cooking

sesame vinegar

glacial acetic acid

vinegar; table vinegar

塩噌 only

salt and miso

塩酢 only

salt and vinegar

Archaic

everyday food

acetic anhydride

Food, cooking

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

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

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

liquid seasoning made from leaf vegetables mixed with sake, mirin, sugar, etc.

Food, cooking

vinegared water, used for dampening the hands when making sushi

peracetic acid; peroxyacetic acid

polyvinyl acetate; PVAC