black vinegar; dark vinegar
A type of vinegar made from unpolished rice, aged and fermented longer than regular rice vinegar, giving it a deep color and rich, mellow flavor. Common in health-conscious cooking and traditional Chinese medicine.
Dressing made with black vinegar is mellow and delicious.
vinegar-based dressing with charred kelp or shiitake
A traditional Japanese condiment made by grinding charred kelp or shiitake mushrooms and mixing them with vinegar. Used to dress sashimi, vegetables, and other dishes. This sense is less common than the black vinegar sense.
I drink black vinegar every day for my health.
In this region, there is a custom of eating sashimi with a vinegar-based dressing made from charred kelp or shiitake.
Standard kanji spelling for both senses.
Kana spelling is common in everyday writing, especially when the intended sense is clear from context.
Compound of 黒 (black) and 酢 (vinegar). The name reflects the dark color of the vinegar or the charred ingredients used in the dressing.