Rice Vinegar
Product Information
Rice Vinegar
Rice Vinegar
Full, bright, and crisp — an underrated pantry superpower for adding zest
Simple ingredients, complex flavor
Our Rice Vinegar is restaurant-tested and the result of years of research to create the vinegar of our dreams.
RESTAURANT GRADE
Building on a decade of research in the Momofuku Culinary Lab, Momofuku Goods products are made with the same umami-rich ingredients we use in our restaurants. These restaurant-grade pantry staples are the easiest way for the home cook to make next-level homemade meals.
Add to salad dressing
Brighten up soups
Use as a marinade
Use as pickling agent
Add to salad dressing
Brighten up soups
Use as a marinade
Use as pickling agent
let's play with fire
ROASTED BRUSSELS SPROUTS WITH RICE VINEGAR DRESSING
Servings: 2
This easy vinaigrette would be delicious on many roasted or pan fried vegetables—think green beans, cauliflower, red peppers, eggplant, carrots, and more.
Read full recipe
GINGER SCALLION SHRIMP WITH CRISPY COCONUT RICE
Servings: 4
This dish is impressive enough for a crowd, but easy enough if you’re attempting it on a weeknight. It’s an homage to a lot of different rice dishes, but it’s also inspired by the fan–favorite crispy rice on the menu at our restaurant in Los Angeles.
Read full recipe
CONTROL FREAKS
Our vinegar is different from the very start. We spent months creating the perfect blend of organic jasmine and basmati rices to brew and ferment into rice wine. Once we’re happy with that flavor, the vinegar process begins.
AGED TO PERFECTION
We age our vinegar for months to develop and deepen the flavor. Time creates an uncommonly balanced vinegar that’s less harsh than you’d expect — and much more flavorful. It can stand up to the most powerful flavors in your pantry without overpowering them.
UNFILTERED FLAVOR
Our vinegar will enliven your dishes, because it’s alive itself. We leave our vinegar unfiltered so stands of nutrient-rich live vinegar mother in the bottle will continue to develop the flavor long after it leaves our kitchens for yours. It’s the way vinegar should be.
OUR CHEF AND FOUNDER
David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows including The Mind of a Chef, Ugly Delicious, and The Next Thing You Eat. His cookbook, Momofuku, is a New York Times bestseller.
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